I CANNOT TELL A LIE CHOCOLATE CHERRY PIE: Presidents Day

So here it is Presidents Day Weekend, and National Cherry Pie Day is only a few days off. Who can't help but remember the story about George Washington cutting down his father's Cherry Tree? He couldn't tell a lie, and for telling the truth -- that he did it -- his father forgave him. No punishment for cutting down the tree. O.k., we learned this at school..Alas, it's a myth that was perpetuated after Washington's death. Be sure and click the link. Still, for the sake, of this blog, I am combining the two holidays!

I'm not sure why National Cherry Pie Day shows up in February. Many markets carry fresh cherries from Mexico and countries in South America, so check around. Or, you can always wait and bookmark this recipe to make in the summer.

But, if you can get fresh cherries, I suggest you make Chocolate Cherry Pie. This recipe is from Allison Arevalo who posted this on Local Lemons several years ago.

This Chocolate Cherry Pie features fabulous cherries, rich dark chocolate, and a butter pie crust. I cannot tell a lie. It is positively sinful.The directions and photos on Local Lemons are outstanding.

I use pre-made pie crusts from Trader Joe's, but check the link if you want to make your own pie crust that includes graham cracker crumbs as well as a good flour. It definitely gives the pie crust more texture.

CHOCOLATE CHERRY PIE

Ingredients
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)

Directions

Filling
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

I CANNOT TELL A LIE CHOCOLATE CHERRY PIE: Presidents Day Weekend

So here it is Presidents Weekend. Who doesn't remember the story about George Washington cutting down his father's Cherry Tree? He couldn't tell a lie, and for telling the truth --that he did it--his father forgave him. No punishment for cutting down the tree. O.K., we learned this at school..Alas, it's a myth that was perpetuated after Washington's death. Still, for the sake, of this blog, I'm posting a Cherry Pie Recipe. 

Many markets carry fresh cherries from Mexico and countries in South America, so check around. Or, you can always bookmark this recipe to make in the summer.

But, if you can get fresh cherries, I suggest you make Chocolate Cherry Pie this weekend. This recipe is from Allison Arevalo who posted this on Local Lemons several years ago.

This Chocolate Cherry Pie features fabulous cherries, rich dark chocolate, and a butter pie crust. I cannot tell a lie. It is positively sinful. The directions and photos on Local Lemons are outstanding.

I use pre-made pie crusts from Trader Joe's, but check the link if you want to make your own pie crust that includes graham cracker crumbs as well as a good flour.

CHOCOLATE CHERRY PIE

Ingredients
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)

Directions

Filling
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.  

CHOCOLATE CHERRY PIE: National Cherry Pie Day

So today is 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 features fabulous cherries, rich dark chocolate, and a butter pie crust. It is positively sinful. The directions and photos on Local Lemons are outstanding.

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

Ingredients
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)

Directions

Filling
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

CHOCOLATE CHERRY PIE: National Cherry Pie Day

So today is 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 outstanding.

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

Ingredients
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)

Directions
Filling
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

Chocolate Cherry Pie: National Cherry Pie Day

So today is 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 decadent chocolate cherry combinations ever. Using fresh ripe deep purple cherries, sweet agave nectar and rich dark chocolate with a butter pie crust, this is positively sinful. The directions and photos on Local Lemons are outstanding.

Allison Arevalo is no longer blogging at Local Lemons, but you can try some of her unbelievable Mac + Cheese at Homeroom in Oakland. She's the co-owner. Can't make it to Homeroom? Get a copy of The Mac + Cheese Cookbook by Allison Arevalo and Erin Wade.

I use premade 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

Ingredients
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)

Filling: 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

Chocolate Cherry Pie: National Cherry Pie Day

So today is 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. Can't get local fresh cherries? Many markets carry cherries from Mexico and countries in South America, so check around. 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.

This Chocolate Cherry Pie is indeed one of the most decadent chocolate cherry combinations ever. Using fresh ripe deep purple cherries, sweet agave nectar and rich dark chocolate from Dagoba with a butter pie crust, this is positively sinful. The directions and photos on Local Lemons are outstanding.

Allison Arevalo is no longer blogging at Local Lemons, but you can try some of her unbelievable Mac + Cheese at Homeroom in Oakland. She's the co-owner. Can't make it to Homeroom? Get a copy of The Mac + Cheese Cookbook by Allison Arevalo and Erin Wade.

Photo: Local Lemons with permission

National Cherry Pie Day: Chocolate Cherry Pie

So today is National Cherry Pie Day, but since it's winter here in the Northern Hemisphere, I'm not sure why it's in February at all. Can't get local fresh cherries. My markets carry cherries from Mexico and countries in South America, so I could make something fresh. This doesn't sit quite right with me, since I like to buy local to reduce the carbon footprint.

However, if you have fresh cherries, I suggest you make Chocolate Cherry Pie today. This recipe is from Local Lemons, one of my favorite websites.

Recipe for Chocolate Cherry Pie.

Photo: Local Lemons with permission

I'm Going On a Picnic and bringing Chocolate Cherry Pie

Because this is Picnic Month, Months of Edible Celebrations is holding an Online Picnic. In order to participate in the Picnic Game, each blogger chooses a letter and a dish that they will be bringing. Remember it's a virtual picnic. There are a few more letters left, so go to Months of Edible Celebrations and sign up.

No big surprise, I have chosen the letter C. And to make it a double C, I have chosen to bring Chocolate Cherry Pie. The original recipe comes from Local Lemons, a great website. Recipe and photo reprinted with permission.

Ingredients for Chocolate Cherry Pie

One 9 inch pie dish

Crust:
1 ½ cups organic, all-purpose flour. If you can, put it in the fridge overnight.
14 tablespoons of unsalted butter, frozen or very cold. That’s 2 sticks, minus 2 tablespoons.
1 teaspoon of salt
½ cup finely ground honey graham crackers. Use a food processor and chop them until they are the consistency of flour.
1 cup of icy cold water
1 egg, beaten with 2 tablespoons of water to make an egg wash.

Cherry filling:
2 ½ pounds of fresh cherries (about 2 pounds pitted)
½ cup agave nectar
4 tablespoons of all-purpose flour
½ cup of shredded chocolate. Use mostly dark, with some milk chocolate mixed in, also chopped in a food processor.

The butter: Chop the butter into small cubes and place in the freezer while you prepare everything else.

The filling: Pit the cherries using a handy cherry-pitter and put them in a large bowl. This contraption also works very well for olives. Add the chopped chocolate, 4 tablespoons of flour and the agave nectar. Gently toss until the cherries are well coated.

Prepare the crust
Preheat your oven to 400F. Sift together the flour, salt and ground graham crackers. Add to the bowl of a food processor fitted with the dough blade. Make sure the cup of cold water is within reach. Add the frozen butter to the bowl and pulse. Add the water one tablespoon at a time until the dough looks like course breadcrumbs. Try not to add too much water or your dough will be soggy. The dough should not form a ball in the food processor–it should just come together when you pinch it with your fingers.

Remove the dough from the bowl and work it with your hands to form a ball. Divide it in half. Lightly flour your surface, rolling pin and hands, and roll out one half of the dough until it fits into a 9 inch pie dish. Carefully pick it up and place it in the dish, cutting off the overhang.

Fill the dough with the cherry mixture.

Roll out the second half of the dough and place it on top of the pie. Pinch the sides closed with your thumb and forefinger, and use a sharp knife to cut three vents into the top of the crust. Brush with the egg wash. Bake for 25 minutes in the middle of your oven. Lower the heat to 350F and bake for 25 more minutes.