1
In a large bowl, mix flour, sugar and salt; cut in butter and lard until crumbly. Gradually add vodka and ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
2
Preheat oven to 400°. Place a baking sheet on the lowest rack in the oven.
3
Drain cherries, reserving 1/3 cup juice. In a small saucepan, mix brown sugar, tapioca flour, coriander and salt. Whisk in reserved cherry juice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Fold in cherries; cool completely. Fold in chocolate and half the chopped pecans.
4
On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a deep-dish 9-in. pie plate. Trim even with rim. Add cherry filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
5
In a small bowl, combine egg and water. Brush over crust. Sprinkle with remaining chopped pecans. Freeze for 20 minutes.
6
Bake 30 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 25-30 minutes longer. Cool on a wire rack.
