My Way IS the Pie Way!
Chocolate Black Cherry Pie
Chocolate and cherries are a classic combination that you do not find in a pie typically. Adding cocoa to the crust creates a dramatic contrast.
You will find the recipe, below.
Chocolate Raspberry Pie
Another classic combination.
The recipes are similar so lets get to the ingredients!
Scroll down.
Pie Dough, regular crust
2 3/4 cups flour
1 cup lard or shortening
1/2 tsp baking powder
1/2 tsp salt
1 egg
1 tbsp vinegar
water
Combine the flour, baking powder, and salt. Cut in the lard until the mixture resembles oatmeal.
I use a food processor to cut the lard into the flour. It only takes about 30 seconds to cut the fat into the flour. Since my food processor cannot handle the next part, I transfer it to the Kitchen Aid mixer.
Combine the egg and vinegar in a measuring cup. Add enough cold water to reach the 1/2 cup line. Add it to the dry ingredients. Only mix until there is no flour at the bottom of the bowl. When I use the Kitchen Aid, I mix on medium speed for about 30 seconds.
It needs to rest in the fridge for about 1/2 an hour or overnight. I place mine in a freezer bag and flatten the dough into a 2 inch disk.
Pie Dough, cocoa crust
2 cups flour
3/4 cup cocoa
1 cup lard or shortening
1/2 tsp baking powder
1/2 tsp salt
1 egg
1 tbsp vinegar
water
The directions are basically the same as the other crust...
Combine the flour, cocoa, baking powder, and salt. Cut in the lard until the mixture resembles oatmeal.
I use a food processor to cut the lard into the flour. It only takes about 30 seconds to cut the fat into the flour. Since my food processor cannot handle the next part, I transfer it to the Kitchen Aid mixer.
Combine the egg and vinegar in a measuring cup. Add enough cold water to reach the 1/2 cup line. Add it to the dry ingredients. Only mix until there is no flour at the bottom of the bowl. When I use the Kitchen Aid, I mix on medium speed for about 30 seconds.
It needs to rest in the fridge for about 1/2 an hour or overnight. I place mine in a freezer bag and flatten the dough into a 2 inch disk.
Fillings - both fillings are similar so I will refer to them as fruit
1 package of frozen fruit, 600 grams, thawed
1 cup white sugar
1/3 cup instant clear jel
1/2 tsp salt
3/4 cup milk chocolate chips
1/3 cup water (exclude if the fruit is very juicy)
In a bowl, combine sugar, instant clear jel, and salt. It is important to mix the instant clear jel with the sugar before adding the fruit, otherwise, it will be lumpy. Add the fruit, chocolate chips, and water. Mix until the sugar mixture is incorporated into the fruit.
Combining
Have fun creating a pie! Use cookie cutters or pizza cutters or make a fun free-hand design. Pie doesn't need to be boring.
Have an egg wash ready - this simply an egg that is beaten in a bowl and brushed on the crust. You use it to make the top crust shine. But, it also helps the different pieces stay in place.
Roll out your pie dough. The cocoa dough can break easily so I recommend using the regular pie crust on the bottom. Before you add the filling, brush the top edge with the egg wash. This keeps your brush clean. If you forget, you can always do it after.
Add your fruit filling to your bottom crust. Use a stainless steel butter knife to spread the filling out evenly. The instant clear jel doesn't stick to stainless.
Add a top crust using alternating crust pieces. Make sure that the pieces overlap and touch the edges and that you brush them with the egg wash.
Bake for 50 - 55 minutes at 350 F.