I had never made a cherry pie before. It’s been a standing entry on my Baking Bucket List, and I still hadn’t made one. I really wanted that to change this summer. It’s hard to keep cherries for long enough to bake them into something. I (and my family) prefer to snack on them more than anything else. I overbought at the store, so I knew I had to make cherry pie. Me being me, I couldn’t stick to tradition and instead made a Chocolate Cherry Pie.
This Chocolate Cherry Pie has juicy fresh cherries and chopped dark chocolate in a crisp, flaky chocolate pie crust. I can’t say I necessarily *recommend* working with all-butter dough at the height of summer, but it is doable and you won’t regret it when you bite into that crust!
This crust recipe slightly laminates the dough. That is, the dough is rolled out, folded, re-rolled, and re-folded to form layers and layers of butter. Layers = flaky pastry, so it’s worth the additional steps!
The chocolate crust recipe makes enough dough for a bottom and whole (plain) top crust. If you want to do a lattice top like I did, you’ll need to make a batch and a half of the chocolate dough. I chose to make the lattice with chocolate and regular pie dough. If you want to do the same, you can find my regular pie crust recipe in the blog post for my [Cinnamon Roll Apple Pie]. (Note: the pic is of the underside of the lattice, so it’s not as pretty as when it was flipped over on the pie.) 🙂
I used half regular cocoa and half dark cocoa for additional chocolate flavor and darker color. I also used a bowl scraper to work the dough. It’s flexible shape makes the job much easier, and keeps your hands warming the dough as it comes together. They’re easy to store and easy on the wallet! If you’d like to buy one for yourself, you can find one [here].
The filling comes together in a flash, with the exception of the cherry prep. I used a cherry pitter (like this one [here]) to pit the cherries. We’re talking 150+ cherries here, so a pitter might not be necessary, but I probably wouldn’t make this pie if I didn’t have one! It’s also great to use on olives!
I used tapioca starch to thicken the filling. In a pinch you can substitute cornstarch (see recipe notes), but I’ve found that it doesn’t work as well. If you can’t find tapioca starch (also called tapioca flour) in your local grocery store, you can find it [here].
I wanted to give the pie a punch of flavor to complement the dark chocolate and cherries. You know me, vanilla bean paste had to be involved! Delicious and more economical than whole vanilla beans, this ingredient is my go-to for an extra punch of flavor. You can find it online [here]. If you prefer to substitute, you can use an equal measure of vanilla extract.
I also added some chocolate extract. I highly recommend this (sometimes overlooked) extract! It lends amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some [here]. Even better, make yourself some [Homemade Chocolate Extract] for next time!
So, there you have it, my first cherry pie recipe. It might not have stuck with tradition, but I think it counts to cross cherry pie off my Baking Bucket List. Finally.
Other posts you may like:
Black Forest Pie
Blackberry Vanilla Pies
Cinnamon Roll Apple Pie
Chocolate Cherry Cookies