Classic Cherry Pie with Chocolate Twist serves up a familiar favorite with an undeniably decadent upgrade, perfect for any occasion and a delightful way to impress your loved ones with a homemade masterpiece. This recipe is your go-to for a show-stopping dessert that’s surprisingly straightforward to prepare.
Key Ingredients for Classic Cherry Pie with Chocolate Twist
- For the Crust:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water, or as needed
- For the Cherry Filling:
- 6 cups fresh or frozen (thawed and drained) cherries, pitted
- ¾ cup granulated sugar (adjust to sweetness of cherries)
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract (optional, but highly recommended)
- 1 teaspoon grated lemon zest
- For the Chocolate Twist:
- ½ cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- Optional: A pinch of flaky sea salt for topping
**How to Make Classic Cherry Pie with Chocolate Twist**:
This Classic Cherry Pie with Chocolate Twist is a delightful journey into comforting flavors and textures. It’s incredibly easy to achieve a flaky, golden-brown crust that perfectly cradles a luscious, vibrant cherry filling enhanced by the subtle richness of chocolate. The entire process, from mixing the dough to the final bake, takes approximately 2 hours and 30 minutes (including chilling time), making it an ideal weekend project or a make-ahead delight.
Step-by-Step Instructions:
1. Prepare the Pie Dough:
In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough into two equal discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Cherry Filling:
In a separate large bowl, combine the pitted cherries, granulated sugar, and cornstarch. Toss gently to coat the cherries evenly. Stir in the lemon juice, almond extract (if using), and lemon zest. Set aside.
3. Assemble the Pie:
On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang. Gently press the dough into the pie dish. Pour the cherry filling into the prepared pie crust.
4. Create the Chocolate Twist:
In a small microwave-safe bowl, combine the semi-sweet chocolate chips and the tablespoon of butter. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth. You can also do this over a double boiler. Once melted, drizzle the chocolate mixture artfully over the cherry filling. You can create swirls, drizzles, or a more abstract pattern.
5. Top the Pie:
Roll out the second disc of pie dough. You can either place it as a solid top crust (cutting vents for steam to escape) or cut it into strips for a lattice top. If using a solid top crust, place it over the filling and crimp the edges decoratively with the bottom crust. Trim any excess dough and crimp again to seal. If making a lattice, weave the strips over the filling and attach them to the bottom crust, then crimp.
6. Bake the Pie:
Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes.
7. Reduce Heat and Continue Baking:
Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, loosely tent the pie with aluminum foil.
8. Cool the Pie:
Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly.
**Why You’ll Love This Classic Cherry Pie with Chocolate Twist**:
Prepare to fall head over heels for this Classic Cherry Pie with Chocolate Twist, a dessert that perfectly marries timeless comfort with a touch of indulgence. The star of the show is undoubtedly the vibrant, jewel-toned cherry filling, bursting with sweet-tart flavor, beautifully complemented by the subtle, decadent swirls of melted chocolate. This delightful combination elevates a beloved classic, offering a more complex flavor profile that’s simply irresistible, much like a decadent chocolate lava cake but with the familiar coziness of pie.
Beyond its exquisite taste, making this Classic Cherry Pie with Chocolate Twist at home offers incredible value. Instead of paying premium prices for a specialty dessert at a bakery, you can craft this masterpiece yourself for a fraction of the cost, impressing guests and yourself with your culinary prowess. The joy of serving a homemade pie, especially one with such a surprising and delicious twist, is truly unparalleled. So, gather your ingredients and give this delightful creation a try – your taste buds will thank you!
**Storing and Reheating Tips**:
Storing Leftovers: Your delicious Classic Cherry Pie with Chocolate Twist can be stored at room temperature for up to two days if it’s not too warm or humid. For longer storage, cover the pie loosely with plastic wrap or aluminum foil and refrigerate for up to 4-5 days. Make sure the pie has completely cooled before refrigerating.
Reheating: To reheat a slice of pie, you have a few options. For a warm, gooey experience, place a slice on a baking sheet and warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crisp. Alternatively, you can microwave individual slices for 30-60 seconds, though this might make the crust slightly less crisp. If you’ve added a sprinkle of flaky sea salt on top, reheating will bring out its subtle enhancement even more.
Freezing: This pie freezes beautifully! After it has completely cooled, wrap the entire pie tightly in plastic wrap, then in aluminum foil. It can be stored in the freezer for up to 2-3 months. To reheat from frozen, remove the foil and plastic wrap and bake at 350°F (175°C) for about 45-60 minutes, or until heated through. You can also freeze individual slices for easier thawing and reheating.
**Final Thoughts**:
The Classic Cherry Pie with Chocolate Twist is a delightful rendition of a beloved dessert, offering a harmonious blend of sweet cherries and decadent chocolate. This recipe is a testament to how simple additions can elevate a classic into something truly special. We encourage you to embrace this recipe and bring this comforting, yet sophisticated, treat to your own kitchen.
Classic Cherry Pie with Chocolate Twist
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough into two equal discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 0.5 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- In a separate large bowl, combine the pitted cherries, granulated sugar, and cornstarch. Toss gently to coat the cherries evenly. Stir in the lemon juice, almond extract (if using), and lemon zest. Set aside.6 cups fresh or frozen (thawed and drained) cherries, 0.75 cup granulated sugar, 0.25 cup cornstarch, 1 tablespoon fresh lemon juice, 0.5 teaspoon almond extract, 1 teaspoon grated lemon zest
- On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang. Gently press the dough into the pie dish. Pour the cherry filling into the prepared pie crust.2.5 cups all-purpose flour
- In a small microwave-safe bowl, combine the semi-sweet chocolate chips and the tablespoon of butter. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth. You can also do this over a double boiler. Once melted, drizzle the chocolate mixture artfully over the cherry filling. You can create swirls, drizzles, or a more abstract pattern.0.5 cup semi-sweet chocolate chips, 1 tablespoon unsalted butter
- Roll out the second disc of pie dough. You can either place it as a solid top crust (cutting vents for steam to escape) or cut it into strips for a lattice top. If using a solid top crust, place it over the filling and crimp the edges decoratively with the bottom crust. Trim any excess dough and crimp again to seal. If making a lattice, weave the strips over the filling and attach them to the bottom crust, then crimp.
- Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, loosely tent the pie with aluminum foil.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly.