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Smoked Cherry and Black Garlic Caramel Deep Dish Pie Recipe

Smoked Cherry and Black Garlic Caramel Deep Dish Pie Recipe

Learn how to make the best homemade Smoked Cherry and Black Garlic Caramel Deep Dish Pie with this easy baking recipe. Combining buttery crust, smoky cherries, and umami-rich black garlic creates an unforgettable dessert that balances sweet, tart, and savory notes perfectly.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
1 hour 15 mins
Serves:
1 pie (8 slices)
An overhead shot of the deep dish pie in a cast iron skillet, its rich, burgundy cherry filling bubbling through lattice crust openings with a glossy black garlic caramel visible beneath. Soft natural light captures the golden-brown, sugar-dusted lattice pattern contrasting against the dark filling. A cross-section slice reveals distinct layers of smoked cherries and black garlic caramel pooled at the bottom. The pie rests on a rustic wooden board dusted with flour, with scattered fresh cherries and a small bowl of the distinctive black caramel nearby, emphasizing the unique flavor combination and artisanal quality of this sophisticated dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the smoked cherries:</li><li class="ingredients-single-item">800g fresh cherries, pitted</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">For the black garlic caramel:</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">40g black garlic cloves (about 8-10 cloves)</li><li class="ingredients-single-item">¼ tsp sea salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) cast iron skillet or deep dish pie pan</li><li class="equipment-single-item">Smoking wood chips and smoking set-up (or stovetop smoker)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Cherry pitter</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the pie dough. In a food processor, pulse the flour, salt, and sugar to combine. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining (these butter pockets will create flaky layers). Slowly drizzle in the ice-cold water while pulsing until the dough just begins to come together. Be careful not to overmix – the dough should be shaggy but hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and divide into two portions, making one slightly larger (about 60%) for the bottom crust. Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the smoked cherries. Set up your smoking apparatus according to the manufacturer's instructions using mild fruit wood chips (apple or cherry work beautifully). Place pitted cherries in a heatproof container that allows smoke to circulate. Smoke at a low temperature (around 65-75°C) for 15-20 minutes until cherries develop a subtle smoky aroma but aren't cooked through. If you don't have a smoker, you can use a stovetop smoker or add 1-2 tsp of liquid smoke to the cherry mixture instead.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the smoked cherries to a medium saucepan and add sugar, lemon juice, and vanilla. Simmer over medium heat for 5 minutes until cherries start to release their juices. Mix cornstarch with 2 tablespoons of cold water to make a slurry, then stir into the cherry mixture. Continue cooking for 2-3 minutes until thickened. Remove from heat and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the black garlic caramel, first prepare the black garlic paste. Place black garlic cloves in a small food processor with 2 tablespoons of the heavy cream and blend until smooth. In a medium saucepan, combine sugar and water, stirring just until sugar is moistened. Heat over medium-high heat without stirring (stirring can cause crystallization) until the mixture turns amber, about 8-10 minutes. Remove from heat and carefully add the remaining cream (it will bubble vigorously!). Once bubbling subsides, stir in butter, black garlic paste, and salt until smooth. The black garlic adds complex umami notes that balance the sweetness of the caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F). Remove the larger dough disk from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a floured surface, roll it out to a 35cm circle about 3-4mm thick. Carefully transfer to your cast iron skillet or deep dish pie pan, gently pressing into the bottom and sides with about 2cm overhang. Refrigerate for 15 minutes to firm up the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom is just beginning to set but not brown. This prevents the dreaded "soggy bottom" when adding wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the black garlic caramel into the par-baked crust, spreading in an even layer. Refrigerate for 15 minutes to allow the caramel to set slightly, which will create distinct layers in your finished pie.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the caramel sets, roll out the remaining dough to about 3mm thickness. Cut into 2.5cm strips for a lattice top, or get creative with decorative cutouts that complement the sophisticated flavors of this pie.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the pie from the refrigerator and pour the cooled cherry filling over the caramel layer. Arrange your lattice or decorative top crust, then trim and crimp the edges. Brush the top with beaten egg and sprinkle generously with demerara sugar for a beautiful sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the pie on a baking sheet to catch any potential overflow and bake at 190°C for 45-55 minutes, until the crust is deeply golden and the filling is bubbling. If the edges brown too quickly, cover them with foil after about 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting time is crucial for the filling to set properly and for the flavors to meld. Serve at room temperature to fully appreciate the complex flavor profile of smoky cherries balanced with the sweet-savory notes of black garlic caramel.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Smoked Cherry and Black Garlic Caramel Deep Dish Pie?

This unique pie combines all-purpose flour, butter, salt, sugar, eggs, cherries, lemon juice, vanilla, cornstarch, heavy cream, and black garlic. The star components are smoked cherries for tartness and black garlic cloves which create a complex, umami-rich caramel base.

How to cook Smoked Cherry and Black Garlic Caramel Deep Dish Pie at home?

Learn how to cook Smoked Cherry and Black Garlic Caramel Deep Dish Pie by first preparing a buttery crust, smoking fresh cherries, and making black garlic caramel. Layer these components in a cast iron skillet, top with a lattice crust, and bake until golden. The key is allowing proper cooling time for the distinct layers to set and flavours to meld.

Why use black garlic in a dessert pie?

Black garlic adds depth with its sweet, umami-rich and slightly tangy flavour profile that balances the tartness of cherries. Unlike raw garlic, black garlic undergoes fermentation creating molasses-like sweetness with subtle savoury notes, making it perfect for sophisticated desserts where you want complexity beyond simple sweetness.

Can I smoke cherries without special equipment?

Yes! If you don't have a smoker, create a DIY stovetop smoker using a deep pot, aluminium foil, and wood chips. Alternatively, skip smoking entirely and add 1-2 teaspoons of liquid smoke to your cherry mixture during cooking for that smoky flavour without the specialised equipment.

What makes a deep dish pie different from regular pie?

Deep dish pies feature taller sides (typically in a cast iron skillet or specialised pan) allowing for substantially more filling. This creates distinct layers and requires partial blind baking of the bottom crust to prevent sogginess. The structure supports heavier fillings and produces a more dramatic presentation.

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Combining buttery crust, smoky cherries, and umami-rich black garlic creates an unforgettable dessert that balances sweet, tart, and savory notes perfectly.", "prepTime": "PT45M", "cookTime": "PT1H15M", "totalTime": "PT2H", "keywords": "black garlic pie, smoked cherry dessert, savory-sweet pie, deep dish pie, gourmet dessert", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "53 g", "proteinContent": "4 g", "fatContent": "18 g", "saturatedFatContent": "11 g", "cholesterolContent": "75 mg", "sodiumContent": "210 mg", "sugarContent": "32 g", "servingSize": "1 slice" }, "recipeIngredient": [ "350g all-purpose flour", "225g unsalted butter, cold and cubed", "1 tsp salt", "1 tbsp granulated sugar", "120ml ice-cold water", "1 egg, beaten (for egg wash)", "2 tbsp demerara sugar (for sprinkling)", "800g fresh cherries, pitted", "100g granulated sugar", "2 tbsp lemon juice", "1 tsp vanilla extract", "2 tbsp cornstarch", "150g granulated sugar", "60ml water", "120ml heavy cream", "30g unsalted butter", "40g black garlic cloves (about 8-10 cloves)", "¼ tsp sea salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Pie Dough", "text": "Begin by preparing the pie dough. In a food processor, pulse the flour, salt, and sugar to combine. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse crumbs with some pea-sized pieces remaining (these butter pockets will create flaky layers). Slowly drizzle in the ice-cold water while pulsing until the dough just begins to come together. Be careful not to overmix – the dough should be shaggy but hold together when pressed." }, { "@type": "HowToStep", "name": "Chill Dough", "text": "Turn the dough onto a lightly floured surface and divide into two portions, making one slightly larger (about 60%) for the bottom crust. Shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, resulting in a more tender, flaky crust." }, { "@type": "HowToStep", "name": "Smoke Cherries", "text": "While the dough chills, prepare the smoked cherries. Set up your smoking apparatus according to the manufacturer's instructions using mild fruit wood chips (apple or cherry work beautifully). Place pitted cherries in a heatproof container that allows smoke to circulate. Smoke at a low temperature (around 65-75°C) for 15-20 minutes until cherries develop a subtle smoky aroma but aren't cooked through. If you don't have a smoker, you can use a stovetop smoker or add 1-2 tsp of liquid smoke to the cherry mixture instead." }, { "@type": "HowToStep", "name": "Cook Cherry Filling", "text": "Transfer the smoked cherries to a medium saucepan and add sugar, lemon juice, and vanilla. Simmer over medium heat for 5 minutes until cherries start to release their juices. Mix cornstarch with 2 tablespoons of cold water to make a slurry, then stir into the cherry mixture. Continue cooking for 2-3 minutes until thickened. Remove from heat and cool completely." }, { "@type": "HowToStep", "name": "Make Black Garlic Caramel", "text": "For the black garlic caramel, first prepare the black garlic paste. Place black garlic cloves in a small food processor with 2 tablespoons of the heavy cream and blend until smooth. In a medium saucepan, combine sugar and water, stirring just until sugar is moistened. Heat over medium-high heat without stirring (stirring can cause crystallization) until the mixture turns amber, about 8-10 minutes. Remove from heat and carefully add the remaining cream (it will bubble vigorously!). Once bubbling subsides, stir in butter, black garlic paste, and salt until smooth. The black garlic adds complex umami notes that balance the sweetness of the caramel." }, { "@type": "HowToStep", "name": "Prepare Pie Shell", "text": "Preheat your oven to 190°C (375°F). Remove the larger dough disk from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a floured surface, roll it out to a 35cm circle about 3-4mm thick. Carefully transfer to your cast iron skillet or deep dish pie pan, gently pressing into the bottom and sides with about 2cm overhang. Refrigerate for 15 minutes to firm up the dough." }, { "@type": "HowToStep", "name": "Blind Bake Crust", "text": "Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the bottom is just beginning to set but not brown. This prevents the dreaded 'soggy bottom' when adding wet fillings." }, { "@type": "HowToStep", "name": "Add Caramel Layer", "text": "Pour the black garlic caramel into the par-baked crust, spreading in an even layer. Refrigerate for 15 minutes to allow the caramel to set slightly, which will create distinct layers in your finished pie." }, { "@type": "HowToStep", "name": "Prepare Lattice Top", "text": "While the caramel sets, roll out the remaining dough to about 3mm thickness. Cut into 2.5cm strips for a lattice top, or get creative with decorative cutouts that complement the sophisticated flavors of this pie." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Remove the pie from the refrigerator and pour the cooled cherry filling over the caramel layer. Arrange your lattice or decorative top crust, then trim and crimp the edges. Brush the top with beaten egg and sprinkle generously with demerara sugar for a beautiful sparkle and crunch." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pie on a baking sheet to catch any potential overflow and bake at 190°C for 45-55 minutes, until the crust is deeply golden and the filling is bubbling. If the edges brown too quickly, cover them with foil after about 30 minutes." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting time is crucial for the filling to set properly and for the flavors to meld. Serve at room temperature to fully appreciate the complex flavor profile of smoky cherries balanced with the sweet-savory notes of black garlic caramel." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elisa Moretti", "datePublished": "2024-04-12", "reviewBody": "This pie is absolutely extraordinary! The combination of smoked cherries with black garlic caramel is genius. I was skeptical at first but the flavor balance is perfect - not too sweet with wonderful depth from the black garlic. My dinner guests were blown away!", "name": "Unexpected Flavor Masterpiece", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-07", "reviewBody": "I've never used black garlic in desserts before but this recipe has changed my whole perspective on sweet-savory combinations. The deep dish style really showcases the distinct layers. Time-consuming but absolutely worth every minute of effort.", "name": "Mind-Blowing Dessert Innovation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mia Chen", "datePublished": "2024-04-15", "reviewBody": "This is seriously the most sophisticated pie I've ever made at home! The smoky flavor in the cherries complements the black garlic caramel perfectly. My partner couldn't stop talking about it for days. The detailed instructions made even the caramel process approachable.", "name": "Restaurant-Quality Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-04-10", "reviewBody": "The butter crust recipe alone is worth trying - so flaky and perfect! But the star is definitely that black garlic caramel. It adds such an interesting umami dimension that makes this pie unforgettable. I've already made it twice in two weeks.", "name": "Addictively Unique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Gabriela Mendoza", "datePublished": "2024-04-18", "reviewBody": "I served this at a dinner party and everyone demanded the recipe before they left! The combination sounds unusual but is executed perfectly. The layers look beautiful when sliced and the flavor complexity is remarkable. Will definitely make again for special occasions.", "name": "Show-Stopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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