Chocolate Cherry Pie
Recipe type: Dessert
For the crust:
  • 2 cups flour
  • ¼ cup sugar
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup butter or margarine, ice cold
  • 6-8 Tablespoons ice water
For the fudge filling:
  • ½ cup butter or margarine, melted
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¼ cup flour
  • ¼ cup cocoa
  • ¼ teaspoon baking powder
For cherry filling:
  • 4 cups pitted cherries
  • 2 Tablespoons water
  • 1 Tablespoon Kirsch (cherry brandy), optional
  • 2 Tablespoons lemon juice
  • ¾ cup sugar
  • ¼ cup corn starch
For pie crust:
  1. In the bowl of a food processor, mix together the flour, sugar, cocoa and salt.
  2. Cut the butter/margarine into cubes and add to the food processor. Pulse in short bursts until the mixture resembles coarse (and uneven) crumbs. Do not over-mix.
  3. Add the egg and ice water, starting with 6 tablespoons and adding additional tablespoons as needed. Pulse until mixture just comes together. Do not add too much water!
  4. Remove the dough from the food processor and roll it into a ball. Flatten into a disk and place in a plastic bag in the fridge to chill.
For fudge layer:
  1. combine all ingredients in the bowl of a mixer and beat until combined. Set aside.
For cherry layer:
  1. Combine all ingredients in a small pot. Bring to a boil and lower flame. Stir frequently for about ten minutes until the mixture appears jelly-like. Remove from heat and allow to cool.
To assemble:
  1. Preheat oven to 350. Roll out half of the dough on a lightly floured surface. Place it inside a 9 inch pie pan.
  2. Pour the fudge filling into the pie, then spread the cherry filling on top.
  3. Roll out the other half of the dough and cut into strips. Place over the pie in a lattice form (full instructions for lattice here).
  4. Bake the pie at 350 for about 45-50 minutes. Let it cool before serving.
Recipe by Overtime Cook at