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Short, Catchy Intro

So you want dessert that looks fancy but does not require you to pretend you are a pastry chef for three days? Same. This Cherry Chocolate Chip Pie hits that sweet spot where fruit feels classy and chocolate makes everything instantly better. It is the kind of pie that makes people stop mid-conversation and ask for a second slice. I will show you how to pull it off without sweating into your apron.

If you like mixing sweet and slightly naughty, this pie will become a regular. Oh and FYI I slipped in one of my favorite savory recipes as a random distraction because life needs contrast bang bang chicken.

Why This Recipe is Awesome

It balances tart cherries with melty chocolate like they were always meant for each other.
The crust is buttery and flaky but not fussy. Cold butter and shorting keep it tender and honest.
It is deceptively impressive. Guests will think you spent hours when you really spent cozy time sipping tea and scrolling memes.
It is flexible. Want to swap things? You can. I cover that later.
It is idiot proof. Seriously. Even if you multitask and forget a step, the pie forgives you.

Ingredients You’ll Need

1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/4 cup cold vegetable shortening, cut into small pieces
5 to 7 tablespoons ice water
4 cups fresh or frozen pitted cherries, if frozen thaw and drain well
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon almond extract
1 tablespoon lemon juice
Pinch of salt
1 cup semi sweet chocolate chips
1 large egg, beaten
1 tablespoon milk or water
Turbinado sugar or granulated sugar for sprinkling

Step-by-Step Instructions

Combine Dry Ingredients Crust
In a large bowl whisk together the flour and salt.
Cut in the Fat Crust
Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs.
Add Ice Water Crust
Gradually add the ice water one tablespoon at a time mixing gently after each addition. Stop adding water when the dough just comes together and is slightly shaggy.
Form the Dough Crust
Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Divide the dough in half flatten each half into a disc wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
Roll Out the Bottom Crust
On a lightly floured surface roll out one disc of dough into a 12 inch circle. Gently transfer the dough to a 9 inch pie plate. Trim the edges leaving about a 1 inch overhang.
Prepare the Edge
Crimp the edges of the crust using your fingers or a fork.
Chill the Crust
Place the prepared pie crust in the refrigerator while you prepare the filling.
Combine Filling Ingredients
In a large bowl combine the cherries sugar cornstarch almond extract lemon juice and salt. Gently toss to coat the cherries evenly.
Add Chocolate Chips
Gently fold in the chocolate chips.
Pour in the Filling
Pour the cherry filling into the chilled pie crust. Distribute the cherries evenly.
Roll Out the Top Crust
On a lightly floured surface roll out the remaining disc of dough into a 12 inch circle.
Place Top Crust
Carefully place the top crust over the filling. Trim the edges leaving about a 1 inch overhang.
Seal and Crimp
Crimp the edges of the top and bottom crusts together to seal.
Cut Vents
Cut several slits in the top crust to allow steam to escape during baking.
Egg Wash Optional
In a small bowl whisk together the egg and milk or water. Brush the top crust with the egg wash.
Sprinkle with Sugar Optional
Sprinkle the top crust with turbinado sugar or granulated sugar.
Bake
Preheat your oven to 400°F 200°C. Bake the pie for 15 minutes then reduce the oven temperature to 375°F 190°C and bake for another 35 to 45 minutes or until the crust is golden brown and the filling is bubbling.
Cool
Let the pie cool completely on a wire rack before slicing and serving. Ideally let it cool for at least 4 hours or even overnight.

Common Mistakes to Avoid

Thinking you do not need to chill the dough. Cold fat is the secret to flakiness. Skip chilling and you will end up with a flat sad crust.
Overworking the dough. Knead with restraint. Too much muscle equals toughness. Nobody wants pie that fights you back.
Using frozen cherries straight from the freezer. They add too much liquid and wash out flavor. Thaw and drain.
Not cutting vents. Steam needs an exit. No vents equals a soggy roof and possible filling volcano.
Opening the oven too often. Each peek drops the oven temp and ruins the drama. Trust the process.

Alternatives & Substitutions

Butter swap. Want richer flavor use all butter. Want a slightly higher melt point add more shortening. IMO all butter tastes better but you do you.
Sugar choices. Swap some granulated sugar for brown sugar for a hint of caramel. It plays nicely with chocolate.
Chocolate type. Use dark chocolate if you like bold bitter notes. Milk chocolate makes it sweeter and more dessert like.
Fruit swaps. Not into cherries Try sliced plums or mixed berries. Adjust sugar based on fruit sweetness.
Gluten free. Use a 1 to 1 gluten free flour blend and watch hydration. You may need a touch more water.
Almond alternate. If almond extract weirds you out use vanilla extract instead. It still flavors nicely.

FAQ

Can I make the crust in a food processor
Yes you can. Pulse until the mixture looks like coarse crumbs then add ice water until it comes together. It speeds things up and keeps the butter cold.
Do I have to use almond extract
No. Use vanilla if you prefer. Almond adds a nice note but it is optional.
Can I make this ahead of time
Absolutely. You can make the pie and refrigerate overnight. Let it come closer to room temperature before baking if planning that route.
What if my filling is runny after baking
Let the pie cool fully. Cooling helps the cornstarch set. If it still seems loose next time add a tablespoon more cornstarch.
Can I freeze the pie
Yes wrap tightly and freeze. Thaw in the fridge and reheat in a low oven if you want warm pie.
Can I reduce sugar because I do not like things sweet
Sure. Reduce the sugar by a small amount but be cautious. Sugar balances tart cherries and helps thicken the filling.
Do I need to prebake the crust
No. This filling bakes nicely without blind baking. If your oven runs cool consider a quick blind bake for 10 minutes.

Final Thoughts

This pie is basically summer and chocolate on a plate. It looks special and tastes like care with a side of indulgence. Let it cool properly so the filling sets and your slices are picture perfect. Invite friends or hide the last piece in the back of the fridge and claim it as future you earned it.

You nailed it. Now go impress someone or yourself with this cherry chocolate chip pie. Bake it, brag about it, enjoy it. Life is short and dessert matters.

Conclusion

Want more cherry and chocolate inspiration Check these out for fun variations and crumbly cousins to this pie. Hungry bakers might love Toffee Cherry and Chocolate Chunk Pie from Toffee Cherry and Chocolate Chunk Pie. If crumb bars are your jam try the Cherry Chocolate Chip Crumb Bars at Cherry Chocolate Chip Crumb Bars.