Special equipment: two oval cookie cutters, one measuring 3-inches and one 3 1/2-inches
For the spiced flaky pie dough: Combine the flour, sugar and salt in a food processor
in the butter and shortening until the mixture resembles coarse crumbs. Pulse in just enough ice water to form a dough that holds together. Cover and refrigerate the dough for 1 hour or overnight for a more flaky
For the sour cherry
filling: Whisk together the cherry juice, sugar and cornstarch in a medium pot. Cook the cherry juice slurry over medium heat until the slurry
begins to simmer, then add the pitted cherries
and boil for 4 minutes. Remove from the heat, stir in the lemon juice and let cool in the refrigerator in a shallow bowl.
For the cherry pies
: Preheat the oven to 370 degrees F. Grease
a baking sheet with butter and set aside.
Remove the dough from the refrigerator and place it on a clean countertop which has been dusted with flour. Roll out the dough with a rolling pin
to a thin and even thickness. The larger cookie cutter
will be used for the tops of the pies and the smaller cookie cutter for the bottoms. Cut out 20 tops and 20 bottoms and evenly space them out onto the prepared baking sheet.
together the egg with 1/2 cup of water. Dollop
a tablespoon of sour cherry filling into the center of the bottom dough pieces and place the tops on top. Crimp the edges together with a fork to seal in the filling. Brush with the egg wash
and sprinkle some sugar over the tops. Bake until golden brown, about 12 minutes.
To serve: Put the chocolate in a heatproof medium bowl. Fill a medium saucepan
with a couple inches of water and bring to a simmer
over medium heat. Turn off the heat and set the bowl of chocolate over the water to melt
. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half-power for 1 minute, stir and heat for another minute or until melted.)
Once the pies are cooled, dip the bottom of each pie in the melted dark chocolate
and let set.