I’ve got the perfect Valentine’s Day pie for you right here. This Cherry Chocolate Chip Pie combines the best of both worlds with a sweet cherry pie filling with the addition of chocolate chips, and then more melted chocolate drizzled on top of a buttery and flaky crust.
One of the things I love about pie is that it’s a great dessert to bake ahead of time, which makes it perfect for holidays if you’re short on time. Not that Valentine’s Day is a crazy busy holiday with all kinds of things to get done like Thanksgiving or Christmas. But, it’s more of a regular day. So that may mean you’re working all day and then don’t have as much time to make something for your special someone. That’s what’s makes this pie perfect as you can make it the night before.
If you do make this pie ahead of time, be sure to just leave it out on the counter. Pies shouldn’t be covered or stored in an airtight container as it will cause the flaky crust to become soggy, so be sure to keep that in mind. I also used frozen cherries for this pie as it’s not cherry season and I couldn’t find any cherries at the grocery store here. If you do use frozen cherries, be sure to thaw them out in the fridge overnight, and then strain off the excess water and juice, then they’ll be ready to use!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Cherry Chocolate Chip PieDifficulty: Intermediate
Take cherry pie to the next level with this Cherry Chocolate Chip Pie recipe! Buttery and flaky crust surround fresh cherries and chocolate chips, and this pie is topped with a drizzle of semi sweet chocolate on top.
226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
3/4 cup (170 grams) organic salted butter, cold
1/4 cup plus 3 tablespoons cold water
113 grams (1/2 cup) organic cane sugar
21 grams (3 tablespoons) organic all purpose flour
1 teaspoon organic cornstarch
20 ounces organic cherries, pitted
99 grams (1/2 cup) organic semi sweet chocolate chips
2 tablespoons organic milk
57 grams (heaping 1/4 cup) organic semi sweet chocolate chips
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
- Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- Preheat the oven to 350°F.
- To make the filling: In a medium bowl, add the cane sugar, flour, and cornstarch, and mix together. Add the cherries and 1/2 cup chocolate chips to the sugar mixture, and stir to combine completely. Set aside.
- Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread evenly.
- Gently place the top pie dough on top. Crimp the two together, and then roll the pie crust twice to create an edge that seals the filling in. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Using a pastry brush, brush the dough with the milk. Make a vent in the top of the pie using a sharp knife. I like to just make four little vents.
- Bake for 1 hour and 15 minutes, or until golden brown. Allow to cool completely.
- In a microwave safe bowl, add the remaining 1/4 cup semi sweet chocolate chips. Microwave for 30 seconds, remove and stir, then microwave again for 30 seconds and stir, the chocolate should be melted. Drizzle over the top of the pie.
- Store at room temperature for up to 3 days.
- High Altitude – Bake at 350°F for 1 hour, or until golden brown.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!