This cherry-packed dessert from Chef Christian Gill is a doozy. Whip up this tart treat featuring a Biscoff crust, Chester Cherry filling and Chester Cherry Sauce using the handy directions below. We recommend giving the recipe a full read through before jumping in!

Biscoff Crust

Ingredients

• 1 cup of Biscoff cookie crumbs (you can use a food processor or a Ziploc bag and a younger sibling.)
• 1/4 cup of melted butter
• 1/4 cup sugar

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Combine all ingredients in a medium mixing bowl and mix until crumbs are wet and clumping.
• Press crumbs into a nine inch round pie pan.
• Once you have molded the crust into the pan, bake in the oven for ten minutes. Let stand and cool for another ten.
• Fill with Chester Chess Pie Filling (see below)!

Sauce

Ingredients

• 2 cups fresh cherries (pitted, sliced)
• 1 cup Rhinegeist Chester Cherry Saison
• 2 tablespoons Aged Balsamic Vinegar
• 3/4 cup sugar
• 1/2 teaspoon of cocoa powder

Instructions

• Combine cherries, vinegar, sugar, and cocoa powder in a medium saucepan over medium high heat. Bring mixture to a boil then reduce heat to low and let simmer for five minutes.
• Slowly stir in Chester over low heat. There will be some foam up but that’s ok!
• Let it simmer for ten minutes then pulse until smooth with an immersion blender or in a blender. Once blended, bring back to a boil.
• Reduce heat again and simmer for ten minutes stirring consistently. Remove from heat and let cool!
• This sauce is also a great finisher on pork, chicken, and lamb! It is tart, crisp, and a great counterbalance for savory and sweet alike.

Filling

Ingredients (note: this quantity of filling requires two prepared pie pans of Biscoff crust)

• 1 1/2 cups sugar
• 2 tablespoon all-purpose flour
• 1 tablespoon plain yellow cornmeal
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• 2 teaspoons lemon zest
• 1/3 cup Chester Cherry Sauce (see above)
• 2 teaspoons lemon juice
• 1 teaspoon balsamic vinegar
• 5 large eggs, lightly beaten

Instructions

• Combine sugar, flour, cornmeal and salt in a bowl and mix until blended.
• Add mixed and dry ingredients plus everything else to a stand mixer bowl and mix until all ingredients are incorporated.
• Pour filling into prepared Biscoff crust (see above) pie pans making sure both pans are filled evenly. Place both pies in the oven for twenty minutes on the center rack.
• After twenty minutes, tent both pies with aluminum foil covers so they stop browning. Bake for an additional twenty-five minutes.
• Before removing from the oven, turn off the oven and let the pies rest in the cooling oven for an additional five minutes.
• Pull pies from the oven and let cool. You should be able to slide a toothpick in the center and pull it out cleanly.
• Let pie cool for twenty minutes before serving. Serve with Chester Cherry Sauce and a cold Chester