Sweet cherry pie with chocolate crust made with fresh cherries. We used a homemade chocolate crust instead of plain pastry to create a totally over the top cherry pie.
Today is National Cherry Pie Day….hooray! Let the cherry pie eating begin!
To be honest I wouldn’t have even known it was National Cherry Pie Day if it wasn’t for my fine friends over at King Arthur Flour. They sent me a few goodies and asked me to prepare my take on classic cherry pie. I was game for this challenge!
Now, what did they send me? Well, only the best stuff ever! Some unbleached all-purpose flour, pie filling enhancer, silicone pie crust shield, pie essentials DVD and my new favorite magazine The Baking Sheet. No, I’m serious. This magazine is the best. I actually lost track of time while my pie was baking because I was reading this gem. Thank goodness for beeping times!
So, with my goodies in tow I set off to the kitchen! I decided to take a classic and give it a little spin. Instead of a normal pastry pie crust I went with a chocolate almond crust and then topped the pie with a little crumbly topping. This is my kind of cherry pie!
The pie came together like a classic cherry pie except I put it in my tart pan instead of a traditional pie plate. This was done just because of the sheer ease of removing it from the pan. The biggest issue I had was the overflow. I guess that could have been solved by not filling my pie so high but I didn’t want to waste one single cherry. Plus I kinnda like the way the overflow looked. It made me want to dig right in!
Cherry Pie with Chocolate Crust
Sweet cherry pie with chocolate crust made with fresh cherries. We used a homemade chocolate crust instead to create a totally over the top cherry pie.
Yield: 1 pie
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Ingredients:
For Cherry Filling:
- 1 cup sugar
- 1/4 cup pie filling enhancer
- 1/4 teaspoon salt
- 5 cups (2lbs) frozen sweet cherries*
- 1/2 teaspoon vanilla extract
For Chocolate Almond Crust:
- 1-1/2 cup all purpose flour
- 3/4 cup almond flour
- 1/2 cup + 3 tablespoons sugar
- 6 tablespoons cocoa powder
- Pinch of kosher salt
- 1-1/2 sticks cold butter - cubed (12 tablespoons)
- 1 egg
For Crunchy Crumbly Topping:
- 1 cup brown sugar
- 1/2 cup flour
- 1/2 cup quick cooking oats
- 1/2 cup cold butter
Source: Chocolate Almond Crust from Food & Wine Magazine
Directions:
For Cherry Filling:
Add all ingredients to a bowl and stir. Set aside. The cherries will thaw a bit while waiting for the crust to be ready.
*The cherries do not need to be completely thawed but they should be thawed enough to stir.Add all ingredients to a bowl and stir. Set aside. The cherries will thaw a bit while waiting for the crust to be ready.
For Chocolate Almond Crust:
In food processor combine flour, almond flour, sugar, cocoa powder and salt. Pulse to blend. Add the butter, pulse until the mixture resembles coarse meal. Add the egg, process until the dough comes together. Turn the dough out onto a sheet of plastic, flatter into a dish and chill for 30 minutes.
When ready, roll out into a uniform circle and add to pie or tart pan.
For Crunchy Crumbly Topping:
Add brown sugar, flour and oats to a bowl. Stir to combine. Cut in butter until mixture resembles coarse crumbs.
For Assembly:
Preheat oven 425 degrees.
Add pie crust to pan, fill with cherry filling and top with crunchy crumbly topping. Cook on a silpat lined baking sheet (I say silpat lined because if it bubbles over it makes clean up a breeze!)
Cook pie on 425 degrees for 15 minutes and then lower the temperature to 375 degrees and cook for about 1 hour longer.
Regina
Sunday 19th of September 2021
What kind of cocoa is used in this recipe. Can u specify? Thank u
Maris (In Good Taste)
Saturday 3rd of March 2012
This looks incredible but I am pretty sure Weight Watchers would hate me for it if I made this :) YUM
delia
Thursday 23rd of February 2012
I love pumpkin pie. I baked my first pumpkin pie last week!
amy
Thursday 23rd of February 2012
It just so happens that Cherry is my favorite pie (crumble topping is a must). I like it on my birthday instead of cake.
Lynn in AZ
Thursday 23rd of February 2012
While I make a cherry pie for my husband's birthday every year, I think my favorite pie is pumpkin pie.