Chocolate Cherry Pie
Overview
Fresh cherries, of course, make for the best cherry pie. This bright red and slightly darker fruit makes me feel that it doesn’t go well with the yellow meringue. The whole tone gets even better with the addition of chocolate. At the same time, the sweetness brought by the rich chocolate and the slightly sour lemon enhance the delicious taste.
Tags
Ingredients
Steps
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The main materials are ready.
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All the pie crust part is sorted and screened.
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Soften the butter at room temperature, cut into small pieces, and add to the flour.
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Add the egg mixture and knead into a dough.
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Wrap the kneaded pie crust dough in plastic wrap and refrigerate for at least 2 hours.
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Wash and cut the cherries and remove the pits.
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Add sugar and lemon juice to the cherries, mix well, and marinate in the refrigerator for 2 hours.
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After 2 hours, take out the pie dough and roll it on the baking sheet with a rolling pin, cutting off any excess. Because I use a pizza baking pan, I can fold the edges by hand, which makes it look better when baked.
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Prick all the pie crust in the baking pan with a fork to prevent the crust from shrinking during baking. Preheat the oven to 200 degrees and bake on the middle rack for 15 minutes. After baking, let it cool down.
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Beat the chocolate filling.
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Pour the chocolate filling into the baked tart shell, preheat the oven to 190 degrees, and bake the middle layer with up and down heat for 12 minutes. After baking, let it cool down.
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Put the marinated cherries into the pot with juice and cook briefly, add a little rum.
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Add a small amount of cornstarch liquid to thicken the red soup and form cherry sauce, then turn off the heat.
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Fill the cooled chocolate pie with the cooked cherry jam and you're done.
