Choc Cherry Pie


There are few things in life better than cherries, and even fewer things better than a good Cherry Pie. Now just imagine a Cherry Pie with a Chocolate Pastry! Choc Cherry Pie!

Even better- you can make this pie all year round with Jars of Morello (sour) Cherries.

This pie is worth every second of effort.

Tips for the pastry:

This recipe makes two discs (my photos show three- ignore this). One disc is for the base, one for the lattice top. Make sure your pastry chills properly in the fridge before rolling- and the freezer before baking the base.

Roll pastry out- do not stretch it- this may cause it to shrink.

The lattice can be tricky, if you’re not confident, cut out some star shapes with a cookie cutter, place concentrically from the outside to inside with the star tips overlapping, this is just as effective as lattice as there will be gaps in between still. If you want to do lattice there are various youtube videos available to show you how to do it. It involves a bit of lifting and folding the pastry strips, now they are quite delicate- be careful, the cocoa in the chocolate pastry makes it less glutinous than a regular pastry. If you make a mistake don’t worry too much- just coat with icing sugar before serving!


Credit goes to as the cherry pie filling is mostly based on her recipe. Her website is a Baking Bible!


Choc Cherry Pie


    Chocolate Shortcrust Pastry Base and Lattice Top
  • 1 1/3 Cup Plain Flour
  • 190 grams Unsalted Butter, Softened just enough that you can squeeze it firmly with your fingers.
  • 2/3 Cup Cocoa (good quality- preferably Unalkalinised)
  • 1/2 Cup Pure Icing Sugar, Sifted
  • 2 Egg Yolks
  • Cherry Pie Filling
  • 2 Large Jars Morello Cherries (Sour Cherries) (approx 900grams each) (1 litre drained cherries)
  • 1/4 Cup of the drained Cherry Juice
  • 1/2 Cup White Sugar
  • 2 1/2 Tablespoons Arrowroot Powder (Cooking Tapioca Flour)
  • 1 Tablespoon lemon juice (Fresh or nothing)
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Kirsch (or Cherry Brandy)
  • Lattice Top:
  • 2 Tablespoons Cream
  • 2 Tablespoons Caster Sugar


    Chocolate Shortcrust Pastry Base
  1. Grease or line the base and sides of a 20-22cm tart tin. I strongly suggest lining the base with baking paper for ease of transfer later.
  2. Place just softened butter into food processor along with Plain Flour, Cocoa and Icing Sugar.
  3. Process until a stiff mixture forms, you may need to use a spoon to help stir in the flour in between processing, process again to get mixture to combine further.
  4. Add egg Yolk and process until dough forms.
  5. Tip dough onto lightly floured surface, knead lightly and form two disc shapes, cover each with gladwrap and refrigerate for at least 20 minutes until thoroughly chilled. If this pastry over chills it may go rock-hard and you may need to soften it a little to get it rollable (micropower on the microwave- making the extra chilling before baking extra important).
  6. Preheat oven to 200 Degrees Celsius or 180 if using Fan Forced
  7. Roll out one of the dough discs on a well floured surface, or between two sheets of baking paper until you get the required size for your tart tin (including what you will need to build up the sides).
  8. Place pastry in tart tin, press firmly into the side walls. Poke a few holes in the base with a fork.
  9. Chill in freezer for 10 minutes. Trim any overhang with a knife.
  10. Place a sheet of baking paper on tart, fill with baking beads.
  11. Bake in oven for 10 minutes, then remove baking beads.
  12. Bake for a further 5 minutes without the baking beads.
  13. Remove Pie base from oven and turn temperature UP 20 degrees (220 Conventional or 200 Fan Forced) ready to bake the pie.
  14. Cherry Pie Filling
  15. Drain Cherries, reserving 1/4 Cup of juice.
  16. Place drained Cherries in a large bowl with Vanilla Extract and the reserved 1/4 Cup Cherry Juice.
  17. Sprinkle over the Tapioca Flour (Arrowroot), Sugar, Kirsch and Lemon Juice. Gently stir to combine and leave to rest and absorb for at least ten minutes.
  18. Spoon into pie base, pressing down cherries with the back of a spoon.
  19. Lattice Top
  20. Roll out the second pastry disc into a rectancular shape (30x20cm approx), cut into straight strips about 1.5 cm wide.
  21. Arrange on top of pie in a lattice formation. Press in to the sides of the pie dish. Alternatively you can use cookie shape cut outs (eg stars), slightly overlapping the points of the stars across the top of the pie with gaps in between.
  22. Using a pastry brush, lightly brush all exposed pastry on top with cream. Sprinkle 2 Tablespoons of Caster Sugar lightly over the top.
  23. Place pie on top of a baking paper lined tray to catch any mess whilst baking.
  24. Bake Pie in the preheated oven (220 Degrees Celsius (200 Fan Forced) for 15 minutes.
  25. Turn down heat to 180 Degrees Celsius (165 Fan Forced) and continue to bake until cooked and cherry juices are gently bubbling. Pastry Lattice will be browning, do not burn. If edges are cooking to quickly you can cover with foil, or foil just around the edges.
  26. Leave to cool for several hours.
  27. Dust lightly with Icing Sugar to serve. Best served cold.


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