Table of Contents
- A Must-Try Dark Chocolate Cherry Pie Recipe for Chocolate Lovers
- Why Dark Chocolate Cherry Pie Is Worth the Wait
- Key Ingredients for This Recipe
- Crafting the Chocolate Pastry Crust
- Tips for a Perfect Bake
- FAQs
A Must-Try Dark Chocolate Cherry Pie Recipe for Chocolate Lovers
Apologies for the silence over the past couple of weeks — I’ve been taking some time off this month to celebrate mine and Katie’s 31st birthdays. But never fear! I’ve managed to tear myself away from binge-watching The Umbrella Academy for long enough to share my latest delight: a delicious and indulgent dark chocolate cherry pie recipe.
Why Dark Chocolate Cherry Pie Is Worth the Wait
What is it about unbaked pies that look so much prettier than their baked counterparts? Those intricate pastry designs always transform a bit once baked. That’s why I suggest sticking with a classic, yet easy, lattice pattern. It’s both elegant and simple to master, with no need for special cutters or a steady hand.
Key Ingredients for This Recipe
- Cherries: I recommend using frozen cherries, which are not only more economical but also accessible year-round. However, defrost them completely before using to avoid excess moisture. This step is crucial to prevent a soggy pie filling. Speaking of delicious chocolate treats, you might also enjoy chocolate covered Mickey Mouse Rice Krispies, which are a fun and whimsical indulgence.
- Chocolate Additions: To bring out the chocolate flavours, I use both cocoa powder and chocolate chips in the filling. If you prefer, you can omit the chocolate chips for a slightly less decadent version.
Pro Tip: Frozen cherries make it easier to prepare this pie any time of year. Just remember to defrost thoroughly!
Crafting the Chocolate Pastry Crust
The chocolate pastry is a cinch to make, and even simpler if you have a food processor on hand. For those without one, a pastry blender works well to cut the butter into the flour. Alternatively, two forks will do the trick, though it’s a bit more labor-intensive. Regardless of the method, here’s what to keep in mind:
- Keep the Butter Cold: This is the secret to a flaky pastry. Avoid using your hands to mix, as warmth will melt the butter. Instead, use tools to incorporate the butter, helping the pastry achieve that perfect, flaky texture.
- Chocolate Flavour: The pastry includes cocoa powder, which gives it a rich, chocolatey taste that pairs beautifully with the cherry filling.
Tips for a Perfect Bake
Baking can sometimes feel unpredictable, especially when it comes to pastry. Here are some tips to keep your dark chocolate cherry pie.
- Recipe foolproof: Chill Before Baking: Always let your pie rest in the fridge for at least 20 minutes before placing it in the oven. This helps the crust hold its shape better.
- Even Baking: Bake the pie on the lower rack of the oven to ensure the bottom crust cooks through, and use a pie shield if the edges brown too quickly.
- Lattice Top: If you’re going for that Instagram-worthy lattice look, weave the strips loosely to allow steam to escape, preventing a soggy filling.
FAQs
- Can I use fresh cherries instead of frozen ones?
Yes, you can! Fresh cherries are excellent if they’re in season. Just make sure to pit them and adjust the sugar if they’re very sweet or tart.
- What’s the best way to defrost frozen cherries for pie filling?
Defrost cherries in the fridge overnight or use the microwaves defrost setting. Drain any excess liquid to keep your filling thick.
- How do I know when the pie is baked thoroughly?
The crust should be golden brown, and the filling should bubble around the edges. This ensures the cornstarch has thickened the filling properly.
- Is it possible to prepare the pie crust ahead of time?
Absolutely! The chocolate pastry can be made up to two days ahead. Keep it wrapped in plastic in the fridge until ready to use.
- What kind of chocolate chips should I use for the filling?
I recommend using semi-sweet or dark chocolate chips to complement the tartness of the cherries.
- How should I store leftover pie?
Store leftover pie in an airtight container at room temperature for up to two days, or refrigerate for up to five days.
Dark Chocolate Cherry Pie Recipe
Ingredients
For the chocolate pastry crust
- 310 g Plain or all-purpose flour
- 3 tbsp Cocoa powder
- 2 tbsp Caster sugar (US granulated sugar)
- 1 tbsp Salt
- 115 g Cold unsalted butter
- 95 g Cold vegetable shortening, I used Trex
- 120 ml Cold water
For the chocolate cherry filling
- 700 g Fresh or frozen sweet dark cherries Thaw out frozen cherries before using
- 135 g Caster sugar (US granulated sugar)
- 25 g Cornflour or cornstarch
- 1 tbsp Cocoa powder
- 1 tbsp Lemon juice
- 1 tbsp Vanilla extract
- ⅛ tbsp Almond extract
- 50 g Dark or semi-sweet chocolate chips
- 1 unit Beaten egg
Instructions
For the chocolate pastry
- In a large bowl, mix together the flour, cocoa powder, sugar, and salt until well combined. Cut the cold butter and cold vegetable shortening into cubes and add to the bowl. Using a pastry blender, a food mixer, or just two forks, cut the butter and shortening into the mixture. You want there to be little pea-sized lumps of butter visible – you definitely don’t want the butter to be completely incorporated into the flour.
- Gradually add the cold water to the bowl, ensuring to mix well after each addition. You might not need to use all the water, so don’t pour it all in at once!
- Once a dough starts to form, turn it out onto a lightly floured surface and knead slightly (don’t overwork the dough). Cut the dough into two evenly sized pieces and pat each piece down into a disc-shape. Wrap each disc with clingfilm or plastic wrap, and leave to chill in the fridge for at least an hour.
For the chocolate cherry filling
- If you are using frozen cherries, then ensure that you have defrosted them before using, as otherwise there will be too much liquid in the filling, and it won’t set properly. Pour away all the liquid from the defrosted cherries before beginning.
- If you are using fresh cherries, remove the stones from the middle of each cherry before beginning. I find a cherry pitter is the best way to do this!
- In a spacious mixing bowl, combine the cherries, sugar, cornflour, cocoa powder, lemon juice, vanilla extract, and almond extract.Mix together until completely combined, and then place in the fridge for at least half an hour, or whilst the dough is chilling.
To assemble the pie
- Preheat the oven to 200°C / 390°F (180°C fan). Remove one of the pastry discs from the fridge and roll out on a lightly floured surface (you can also use cocoa powder instead of flour if you like). You want the pastry to be big enough to fill a 9 inch pie dish (mine is about 2 inches deep).
- Carefully place the pastry into the pie dish, tucking it into all the edges with your fingers. Crimp the edges of the pastry with your fingers to help stop the pastry from shrinking in the oven. Don’t stretch the pastry, as otherwise it will un-stretch again in the oven!
- Spoon the chocolate cherry filling into the pastry case. Try to avoid adding in the extra juices at the bottom of the bowl – just pour these away. Sprinkle the top of the cherries with the chocolate chips, and then gently mix together (without damaging the pastry!)
- Take the second disc of pastry out of the fridge and roll out as before. Cut out shapes or strips of pastry to decorate the top of the pie. I went for a lattice effect. Once you have covered your pie, brush the pastry with beaten egg to help give it that nice sheen once baked.
- Bake the pie for 20 minutes at the current temperature, and then reduce to 190°C / 375°F (170°C fan) for a further 30 to 35 minutes. After the first 20 minutes, I also like to very gently cover the top of the pie with aluminium foil to stop the pastry browning too quickly. I also like to tear a little hole in the middle of the foil to let the steam out. Or you can use a pie shield if you have one.
- Once the pie has finished baking, leave to cool on a wire rack for at least an hour to let the filling set. Either serve warm immediately with ice cream, or leave to cool completely, cover with cling film or plastic wrap, and store in the fridge for a day or two. The pie can be reheated at 180°C / 350°F (160°C fan) for 20 minutes or so if wanted.
