Sour cherry pie filling, two cans of it, needs to sit overnight in a sealed container with 2 ounces of Kirschwasser. We’re making a cordial pie here, so it needs to taste a bit like those liqueur candies and the alcohol needs time to get into the cherries. Let it sit overnight in the fridge.
Get your Kerrygold butter cut into quarter inch butter-bits and get that into a bowl and into the freezer for 10 to 15 minutes. You want that butter COLD. Measure out 2.5 cups of A/P flour, a teaspoon of salt, 2 tablespoons of organic sugar. Put the dries in your food processor and blend until all dries are combined.
Go get your butter-bits and dump them in the food processor. Pulse it until the mixture looks like that cheap pre-grated parmesan cheese you get from the grocery store, but you want it to have pea-sized chunks of butter mostly visible.
Go to your freezer and get out that bottle of secret vodka. You don’t have one? Really? You’ll need it for this recipe. Absolut Vanilla works well, but my personal freezer vodka I use for cooking is Rainn Organic. Its smooth and dissapears. You aren’t looking for one of those strong-flavored vodkas. The point to adding it is that you want it to evaporate in the cooking process creating lazer-beam thin layers in the crust and making it flaky. Take a quarter cup of your vodka and a quarter cup of ice water all in the same measure. turn on the food processor for about 20 seconds, streaming in the ice cold vodka and water. Go back in the fridge and find half an ice cube. Keep looking. You’ll find one. Drop that into the spinning processor and pulse 5 times.
Dump that out onto some kling-film, divide in half, form into a disc, and put it in the fridge to rest for at least an hour. Its gonna look all crumbly. Do not fall into the temptation to knead it all together. You want to, but don’t. Doing so will form gluten chains in your crust and serve to transform it from flaky to that stuff you used to leave on the plate when you ate all the goo out of the pie you got at the diner.
Get out your rolling pin, and an offset spatula. The one you bought to ice that wedding cake and maybe only used once before you stuck it in the metal ramekin with all those other gadgets you don’t use every day. Dust your work surface with flour and rub some on the wooden pin. Put the pile of crumbly stuff on your surface and roll it gently away from you. It looks a mess and I know you are probably cursing me for leading you wrong. I’m OK with that. Take that offset spatula and run it under the pile, then put both hands on the pile and give the mass a quarter turn. Keep repeating until you get a crust that’s about an eighth of an inch thin. The warmth of your hands will eventually melt the butter slightly and the crust will start to form under the rollers. Be patient. It will happen.
Get out your muffin tin, and find two round cutters. One that will be about an inch bigger around the recess in the tin, and one that will be about a quarter inch bigger than the recess. Cut out 6 big pie crusts and push them into the recesses, making sure you take the time to seal the holes at the bottom of the muffin tins.
My muffin tins take about a quarter cup (2oz) in each dip, so I’ll use my quarter cup measure or a 2oz disher to measure out my filling.
Preheat your oven to 425 degrees.
Then use the small cutter to cut your pie tops. crimp the edges a little. get some half and half and an egg yolk and beat them together, then paint the tops of your pies to make them brown in the oven. Put a cookie sheet under your muffin tray. Cherry pie filling likes to run and jump and you don’t want to smoke up your kitchen. Cook them for 20 minutes at 425, then back the oven down to 375 for another 25 minutes.
While those are baking off, get some heavy cream, and some good quality chocolate chopped into bits. Add some vanilla, some coffee liqueur, and some chocolate liqueur and cook in a double boiler until it melts and coats the back of a spoon. set that aside.
Take your muffin tray and set it on a cooling rack and leave it alone. That hot filling will mess you up if you touch it and it needs time to come down to room temperature to set up. If you have a deep freeze or room in your freezer, 15 to 20 minutes in there should do the trick.
Now get that tiny little offset spatula you use to ice cupcakes and gently run it round the outside edge to free up your pies, get them out and put them on your cooling rack.
Get some of that now-cooled ganache and spoon it over the top of your teensy-weensy little cherry cordial pie.