Smoked Cherry and Black Garlic Caramel Deep Dish Pie Recipe
A sophisticated deep dish pie featuring the unexpected harmony of sweet-tart smoked cherries and complex black garlic caramel, all nestled within a buttery, flaky crust.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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