Black Bottom Cherry "Sunflower" Pie

My Sunshine-Yellow Sunflower Pie: A Taste of Home

Baking has always been my sanctuary, a place where I can escape the daily grind and reconnect with my roots. Growing up in Kansas, the sunflower fields were an inescapable part of my childhood. Their vibrant yellow faces, stretching as far as the eye could see, represented the warmth and simple joy of home. This Black Bottom Cherry "Sunflower" Pie is my attempt to capture that feeling, a sweet tribute to the state that shaped me.

The idea for this pie came to me one particularly sunny afternoon. I was browsing through my grandmother's old recipe book, a treasure trove of family recipes passed down through generations. I stumbled upon a basic cherry pie recipe and immediately knew I had to put my own spin on it. I wanted something more than just a delicious dessert; I wanted something that evoked the beauty and happiness of those Kansas sunflowers. The rich chocolate ganache base provides a delightful contrast to the sweet and tart cherries, a perfect marriage of flavors that mirrors the sunshine and shadows of a Kansas summer.

The process of crafting this pie is as much a labor of love as it is a culinary endeavor. Each step, from carefully pitting the cherries to meticulously arranging the pie crust petals, is an act of mindful creation. The aroma of warm cherries and melting chocolate fills the kitchen, transforming the space into a warm and inviting haven. It's a therapeutic process, allowing me to connect with my creativity and the legacy of my family's culinary traditions.

The final result is a pie that is as visually stunning as it is delicious. The intricate arrangement of pie crust petals, resembling the petals of a sunflower, adds an artistic touch, making it a showstopper at any gathering. But even without the sunflower design, the pie itself is a masterpiece. The flaky crust, the sweet and tangy cherry filling, and the rich, decadent chocolate base create a symphony of flavors that will tantalize your taste buds and leave you wanting more.

More than just a dessert, this pie is a piece of my heart, a reminder of the simple joys of life and the enduring power of family traditions. It's a recipe I've shared with friends and family, a way of sharing a piece of my Kansas sunshine with the world. I hope you'll enjoy baking it as much as I enjoy making it.

Beyond the Recipe: A Slice of Life

This pie isn't just about the ingredients or the instructions; it's about the memories it evokes and the connections it fosters. It's a reminder that even the simplest things can bring immense joy and satisfaction. The time spent in the kitchen, surrounded by the aromas of baking, is a time of quiet contemplation and creative expression. It's a time to reconnect with myself and the people I care about.

The beauty of baking lies in its ability to bring people together. Sharing this pie with loved ones, watching their faces light up as they take their first bite, is an incredibly rewarding experience. It's a way of showing love and appreciation, creating lasting memories that are just as sweet as the pie itself. So go ahead, try this recipe, and let the magic of baking transform your kitchen into a place of warmth, joy, and delicious memories.

Whether you're a seasoned baker or a complete beginner, this recipe is surprisingly accessible. Don't be intimidated by the number of steps; each one is simple and straightforward, guiding you through the process with ease. And if you're not up for the sunflower design, simply bake it as a regular double-crust pie – it's just as delicious!

This pie is more than just a dessert; it's an experience. It's a journey that takes you from the fields of Kansas to your own kitchen, connecting you to the rich tapestry of life's simple pleasures. So, gather your ingredients, preheat your oven, and let the sunshine in. You're about to bake a little piece of happiness.

Step-by-step

• In a medium pot, toss the cherries, lemon juice, and half of the sugar to combine. Stir over medium heat until the berries begin to soften and release their juices slightly, 3-5 minutes.
• In small bowl, whisk the remaining sugar and cornstarch to combine. Add this mixture to the cherries and mix well to combine. Bring to a simmer, stirring constantly, and continue to cook until the mixture thickens 4-5 minutes. Cool completely.
• Preheat the oven to 425 degrees Fahrenheit. Lightly flour the work surface. Roll out half of the dough into a circle ⅛ inch thick. To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a ½ inch overhang all around. Chill in the refrigerator for 20 to 30 minutes, or freeze for 5 to 10 minutes.
• Tuck the excess dough under at the edges, pressing lightly to help “seal” the dough to the outer rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes. Crimp the edges of the piecrust as desired (I used a fork to keep it flat for the eventual flower petal placement).
• Prick the dough all over with a fork. Cut a square of parchment slightly larger than the pie pan. Place the parchment over the crust and fill with pie weights or dried beans. Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15-20 minutes.
• Remove the parchment and weights and return the pan to the oven for another 2-4 minutes, just until slightly more golden around the edges and the base looks dry. Let cool completely.
• Place the chopped dark chocolate in a medium, heat-safe bowl. Heat the cream in a small pot until it comes to a simmer, then pour it over the chocolate. Let sit undisturbed for 20-30 seconds, then stir until smooth. Spread the ganache into a thin, even layer in the base of the pie crust.
• Pour the cooled cherry filling into the pie crust and spread into an even layer. Roll out the remaining half of the pie dough to about ⅛ inch thick. Use a paring knife to freehand, or petal/leaf cookie cutter to cut out about 18 large petals and 15 small petals from the dough.
• Arrange the large petals around the outside of the pie, overlapping each piece slightly. Arrange the small petals in a smaller circle inside the first – overlapping the large petals, but leaving a small open space in the center of the pie. Fill the open space with chocolate chips.
• Egg wash the pie crust petals and transfer the pie to a baking sheet. Bake until the surface pie begins to turn golden brown and the juices begin to bubble, 30-35 minutes. If needed, cover areas that brown quicker with foil and/or reduce oven temperature to 375 degrees Fahrenheit.