This Chocolate Cherry Pie has juicy, fresh cherries and chopped dark chocolate in a crisp, flaky chocolate pie crust! I think the two-tone lattice gives it a little pizazz, too! :)
In a large bowl, combine flour, cocoa, sugar, and salt. Stir to combine.
Add oil and stir until mixture resembles coarse meal. Add the cold butter and toss to coat. Using a pastry blender (see note) or fork, cut in butter until no large pieces remain.
Add the cold water one tablespoon at a time until the dough gathers into a ball. I found using a bowl scraper (see note) helps to get the dough to come together without your hands warming the butter.
Divide the dough in half, making two discs. Wrap the dough and chill for at least one hour.
For Plain Crust:
In a medium bowl, combine the flour and vegetable shortening. Using a pastry blender or fork, cut shortening in until no large pieces remain.
In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
Make wells in the flour mixture, and pour the egg mixture into the wells. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Form the dough into a disc, wrap, and chill for at least one hour.
To Prepare Bottom Crust:
On a lightly floured surface, roll one disc of the chocolate dough large enough to fit your pie plate. Line the pie plate with the dough, then place the lined pie plate in the refrigerator to chill while you prepare the filling.
For Filling:
Pit the cherries (see note), slice in half, and place in a large bowl. Add the lemon juice, vanilla bean paste (see note) and chocolate extract (see note). Stir to incorporate.
In a small bowl, combine the sugar, tapioca starch (see note), and salt. Whisk to combine and to remove any lumps. Pour the sugar mixture in with the cherries and gently toss to coat. Gently stir in the chopped chocolate (see note).
Pour the cherry filling into the lined pie plate, and return it to the refrigerator while you make the top crust.
To Prepare Top Crust:
On a lightly floured surface, roll the second half of the chocolate dough to about ¼" thickness. Repeat the process with the plain dough. Create a lattice (or other design) for the top of your pie using the two doughs. Return the pie to the refrigerator to chill while the oven preheats.
Finishing/Baking:
Preheat oven to 400° F. Prepare the egg wash by combining the egg and water in a small bowl and whisking to combine. Brush the egg wash over the top of the pie. Sprinkle with raw sugar, if desired.
Place the pie on a baking sheet and bake for about 1 hour & 15 minutes. Check the pie after 30 minutes. If the top of the pie is getting too brown, you can tent it with foil during baking. The pie must cool completely before slicing (or the pie will be a watery mess).Enjoy!
Notes
Note on cherries: I used fresh sweet cherries for my pie. If you're using tart cherries, you'll likely want to increase the sugar. For best results, use fresh cherries. If you choose to use frozen cherries, thaw and drain them well before using. The pie will still be delicious, but using frozen cherries tends to make the pie too juicy and will get soggy quickly.Note on cocoa: I used half regular cocoa and half dark cocoa for additional chocolate flavor and darker color.Note on pastry blender: While a pastry blender isn’t necessary to cut in the shortening, it does make the job a lot faster and easier. If you’re looking to buy one for yourself, you can find one here.Note on bowl scraper: I like a bowl scraper to work the dough because 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.Note on pitting cherries: 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!Note on chocolate: Chocolate chips contain a stabilizer that helps them to keep their shape. I wanted to ensure that the chocolate got melty and incorporated in with the cherries a bit, so I chose to use a chopped chocolate bar rather than chocolate chips.Note on tapioca starch: Also known as tapioca flour, this ingredient thickens the filling so you don't end up with a watery mess. In a pinch you can substitute ⅓ cup cornstarch, but I've found that it doesn't work as well. If you can't find tapioca starch in your local grocery store, you can find it here.Note on vanilla bean paste: You know me, it's in everything! 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.Note on 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!