Triple Cherry Chocolate Skillet Pie is truly incredible. With three kinds of cherries and lots of flaked dark chocolate that sink into the cherries as the pie bakes, makes this one irresistible dessert.
The Very Best Pie Crust (from the Long I Pie Company)
- 2 1/2 c unbleached flour
- 1 T sugar
- 1 t salt
- 1 c frozen butter cut lengthwise down the middle and then sliced into 8 and then each slice in half
- 3/4 to 1 c ice cold water (I put ice cubes in the water and pour from there)
Cherry Chocolate Pie Filling
- 4 c pitted sour cherries
- 1 1/2 c dried cherries, sweet and tart combined
- 1 c sugar
- 1 T flour
- 2 1/2 T cornstarch
- 1 1/4 c finely grated bittersweet or dark chocolate finely grated (I grated mine on a microplane. Make sure to set aside a few to sprinkle on top of crust.)
- 1–2 T heavy cream
- Pie Crust: Mix all dry ingredients into a large bowl. Use a pastry blender, not your food processor because the friction will heat the butter and cut the chunks too small. Cut the butter into the dry ingredients until butter is divided into marble sized pieces. It is these pieces that melt into the crust and create air pockets which make a flaky crust. Do not cut them too small.
- After butter is cut in, slowly add water and mix with your hands until dough sticks together and can be formed into a ball. You may need more or less water. Once shaped into a ball, wrap in plastic wrap and chill for two hours before rolling.
- After chilling cut dough ball in half. You should see butter striations in the crust. These are kind of like the gold veins in a gold mine. It means flaky crust, people!
- Combine everything but chocolate in a large bowl. Mix and set aside until crust is rolled out.
- Cut dough in half. I used a 9″ cast iron skillet but feel free to use your favorite pie plate. Preheat oven to 400.
- Roll out your crust: I roll out my pie crust between two pieces of plastic wrap.
- Take one half of the dough and beat it with your rolling pin until it forms a thick circle. Now roll from the center of the circle to the outside, but don’t use your full weight as you get to the edges, or the edge of the crust will get too thin. Always roll from the center and in 1/4 sections until the pie crust is the size you need it. Then peel off the top sheet of plastic wrap and turn it upside down over your pie dish. Gently press into place. Do this again for top crust.
- Assemble your pie:
- Fill bottom with cherry filling and then pour your chocolate shavings over the top. Smooth it around evenly. Place the top crust on top and tuck it into the sides of your skillet with the bottom crust on the inside. Pinch lightly. Brush crust with heavy cream and sprinkle with some leftover chocolate shavings.
- Bake: Bake at 400 for 50-60 minutes. Let cool for as long as you can stand it!
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