2 tablespoons butter
2 (10-ounce) packages frozen sweet cherries, thawed
2 tablespoons sugar
1/3 cup all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs
1 1/4 cups whole milk
1 unbaked Sweet Pie Crust (recipe follows)

Heat oven to 350 F.

To make filling, in a large skillet over medium-high, melt the butter. Add the cherries and sugar and cook, stirring constantly, until juices become syrupy, about 10 minutes. Set aside to cool.

Meanwhile, prepare batter. In a blender, combine the flour, cocoa powder, sugar, salt, vanilla, eggs and milk. Blend thoroughly.

On a lightly floured surface, roll 1 disc of the Sweet Pie Crust dough into a 13-inch circle, rolling from center and turning frequently to prevent sticking. Fold dough in half, then again to form quarters. Lift dough into pie pan, putting folded point in center. Gently unfold dough to cover pan. Trim overhang to just beyond pan's edge. Using either a fork or your fingers, crimp edge of dough against top of pie pan.

Pour a 1/2-inch layer of batter into bottom of pie crust. Spoon cherries over batter, then top with remaining batter. Bake in preheated oven for 45 to 55 minutes, or until set and lightly browned. A toothpick inserted at center should come out clean.

Makes 6 servings.

SWEET PIE CRUST: In a small bowl, sift together 1 3/4 cups all-purpose flour and 1/4 teaspoon salt. In a large bowl, use an electric mixer to beat together 1/2 cup powdered sugar and 1/2 cup (1 stick) room-temperature butter. Add 1 egg yolk and beat just to combine. Stir in flour mixture until completely incorporated. Dough will be quite soft. With your hands, form dough into a disc, wrap in plastic and refrigerate for 30 minutes.