Cherry Sunflower Pie

Directions

1. In a medium pot, toss cherries, juice, and half of sugar to combine. Stir over medium heat until the berries soften and begin to release their juices slightly, 3-5 minutes.
2. In small bowl, whisk remaining sugar and cornstarch to combine. Add this to the cherries and mix well.  Bring to a simmer, stirring constantly, and continue to cook until the mixture thickens, 4-5 minutes.  Cool completely.  Stir in cinnamon and vanilla.
3. Roll out ½ the dough on a lightly floured, cold surface. Transfer to a 9” pie plate.  Trim excess dough, leaving ½ inch overhang all around.  Fold under the overhang, making it even with the edge of the pie plate.  Press lightly to help it stick to the edge.  Chill in the refrigerator for 20 to 30 minutes (or freeze for 10).
4. Preheat the oven to 425°.
5. Crimp the edge of the crust, preferably with a fork to make a relatively flat surface (as opposed to a flute). Prick the chilled dough all over with a fork.   Use pie weights or a pie chain, and pre- bake until the crust is slightly golden around the edges and the center looks dry.  Let cool completely. 
6. When the crust is cool, place the chopped dark chocolate in a medium, heat-safe bowl. Heat the cream in a small pot until it comes to a simmer, then pour it over the chocolate.  Let it sit undisturbed for 20-30 seconds, then stir until smooth.  (If necessary to complete the melting of the chocolate, heat in microwave for 10 seconds on medium power.)  Spread the ganache in a thin layer over the base of the pie crust and a little bit up the sides.
7. Pour the cooled cherry filling into the pie crust and spread into an even layer.
8. Roll out the remaining half of the dough. Use a paring knife or paper pattern and cut out about 18 large “petals” and 15 smaller ones from the dough (roughly 2.5” and 1.5”, respectively).  Place them on parchment paper on a baking sheet, cover with plastic wrap, and chill.
9. Brush the petals with an egg wash (1 egg beaten with ¼ c. half and half or whole milk). Starting with the large petals, arrange them around the outer top edge of the pie, slightly overlapping, tips towards the edge of the crust.  Repeat with smaller petals, making another layer of petals towards the inside, leaving a 1.5 to 2” opening at the very center.  Fill the open space with chocolate chips, bottoms up!
10. Bake at 425° until the surface begins to turn golden brown and the juices begin to bubble, 30-35 minutes. If needed, cover areas that brown more quickly with foil and/or a crust ring, or reduce the temperature to 375° until done (golden brown).