Chocolate Cherry Pie: A Year-Round Favorite

Sweet, tangy cherries and smooth, rich chocolate come together in perfect harmony in this Chocolate Cherry Pie. This indulgent dessert boasts a flaky, buttery crust and a decadent filling that’s as comforting in the winter as it is refreshing in the summer. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, this pie is sure to become a cherished favorite.

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 50 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours, 20 minutes
• Number of Servings: 8
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 5g
• Carbohydrates: 55g
• Fat: 18g
• Dietary Information: Vegetarian

Ingredients List

For the Crust:

• 2 ½ cups (310g) all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 cup (230g) unsalted butter, chilled and cubed
• 6-8 tablespoons (90-120ml) ice water

For the Filling:

• 4 cups (600g) fresh or frozen pitted cherries
• ¾ cup (150g) granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon almond extract
• ½ teaspoon vanilla extract
• ½ cup (85g) semi-sweet chocolate chips

For the Topping (Optional):

• 1 large egg, beaten (for egg wash)
• 1 tablespoon granulated sugar

Detailed Method of Preparation

Make the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough in half, shape each into a disk, wrap in plastic wrap, and chill for at least 1 hour.

Prepare the Filling:

1. In a medium saucepan, combine the cherries, sugar, cornstarch, cocoa powder, almond extract, and vanilla extract.
2. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles (about 5-7 minutes).
3. Remove from heat and stir in the chocolate chips. Let cool slightly.

Assemble the Pie:

1. Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a 9-inch (23cm) pie dish. Place the rolled dough into the dish and trim any excess.
2. Pour the cherry filling into the crust.
3. Roll out the second disk of dough and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape. Alternatively, create a lattice top for a decorative finish.
4. Brush the top crust with the beaten egg and sprinkle with sugar.

Bake the Pie:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
2. Cool completely on a wire rack, allowing the filling to set for at least 2 hours before serving.

Tips for Culinary Success

• Fresh vs. Frozen Cherries: If using frozen cherries, thaw and drain them before cooking to avoid excess liquid.
• Blind Baking Option: For a crisper bottom crust, consider blind baking the crust before adding the filling.
• Chocolate Upgrade: For an even richer filling, use chopped dark chocolate instead of chocolate chips.
• Storage: Store leftover pie in the refrigerator for up to 5 days or freeze for up to 3 months.

Frequently Asked Questions (FAQs)

1. Can I make this pie gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking mix to make the crust gluten-free.

2. What if I don’t have fresh or frozen cherries?
You can use canned cherries, but reduce the sugar slightly as they are often pre-sweetened.

3. How can I reheat the pie?
Reheat slices in the oven at 350°F (175°C) for 10 minutes or in the microwave for 30 seconds for a warm and gooey treat.