National Cherry Pie Day, but since it's winter here in the Northern Hemisphere, I'm not sure why this food holiday shows up in February. Many markets carry cherries from Mexico and countries in South America, so check around. All of my markets have fresh cherries. Or, you can wait and bookmark this recipe to make in the summer.
But, if you can get fresh cherries, I suggest you make Chocolate Cherry Pie today. This recipe is from Allison Arevalo who posted this on Local Lemons several years ago.
This Chocolate Cherry Pie is indeed one of the most decade, and rich dark chocolate with a butter pie
crust, this is positively sinful. The directions and photos on Local Lemons are
I use pre-made pie crusts from Trader Joe's, but check the link if you want to make an outstanding pie crust that includes graham cracker crumbs as well as a good flour.
CHOCOLATE CHERRY PIE
2 pre-made deep dish pie crusts
2 1/2 pounds fresh cherries (about 2 pounds pitted)
1/2 cup agave nectar
4 Tbsp all-purpose flour
1/2 cup shredded chocolate. (Mostly dark, with some milk chocolate mixed in, also chopped in food processor)
Pit cherries using cherry-pitter and put in large bowl. Add chopped chocolate, 4 Tbsp flour, and agave nectar. Gently toss until cherries are well coated.
Preheat oven to 400F.
With pre-made pie dough that's been rolled out. Fit into 9 inch pie dish. Carefully pick up and place in dish, cutting off overhang.
Fill dough with cherry mixture.
Roll out second piecrust and place on top of pie. Pinch sides closed with thumb and forefinger, and use sharp knife to cut three vents into top of crust. Brush with egg wash.
Bake for 25 minutes in middle of oven. Lower heat to 350F and bake for 25 more minutes.
Photo: Local Lemons with permission