Chester Chess Pie
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!
- 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
- 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)!
- 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
- 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.
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
- 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