Cherry Chocolate Pie
Ingredients
- 1-1/2 pounds of frozen cherries, pitted, thawed completely, drained.
- 1 cup granulated sugar
- 4-ounces chocolate chips (any percentage)
- 2-1/2 tablespoons corn starch
- 1-1/2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1 rolled and prepared, unbaked Perfect Pie Crust
- 1 egg
Directions
- Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla, almond extract, and salt in a large bowl. Fold to combine. Set aside 30 minutes.
- Pre-heat oven to 375 degree F.
- Place cherry mixture into prepared pie shell with juices.
- Cover with whole top shell or lattice work viewed in picture. Crimp edges to seal for full covered top shell.
- Crack egg into a small bowl. Whisk with 1/2 teaspoon water.
- Brush exposing pie crust with egg wash. Make 3 slits in the center to vent the filling if using a full top crust.
- Place on a sheet pan and bake in oven 45 minutes or until filling is bubbling.
- Check pie crust around 15 minutes, loosely place foil over pie if it is browning too quickly. I like to place foil over it around 15 minutes before it darkens, this way it still cooks but at a slower pace.
- Remove from oven and remove from baking sheet. Let cool completely.
- Serve with your favorite topping!
