Description
A delightful combination of sweet-tart cherries and rich chocolate chips in a flaky crust.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup vegetable shortening
- 6 to 8 tablespoons ice water
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- A pinch of salt
- 1 cup semi-sweet chocolate chips
- 1 egg (for egg wash, optional)
- 1 tablespoon milk or water (for egg wash, optional)
- Turbinado sugar (optional, for sprinkling)
Instructions
- Whisk together flour and salt in a large bowl.
- Add cold, cubed butter and shortening, then cut in until the mixture resembles coarse crumbs.
- Gradually add ice water until the dough comes together, then divide into two discs and refrigerate for 30 minutes.
- Roll out one disc into a 12-inch circle; place in a 9-inch pie plate and trim the edges.
- Crimp the edges of the crust for decoration.
- Prepare the filling by mixing cherries, sugar, cornstarch, almond extract, lemon juice, and salt in a bowl.
- Fold in chocolate chips and pour the mixture into the prepared crust.
- Roll out the second disc and place it over the filling; seal and crimp edges.
- Cut vents in the top crust and apply egg wash if desired.
- Bake at 400°F (200°C) for 15 minutes, then reduce to 375°F (190°C) and continue baking for 35–45 minutes until golden brown and bubbly.
- Cool completely before slicing and serving.
Notes
For best results, let the pie cool completely before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pie, cherry, chocolate, dessert, baking