Pomegranate Cherry Cocoa Pie Recipe

Cherry and chocolate go together like clockwork, as is widely known. Just take a look at chocolate-covered cherries or black forest cake. 

1 ¼ cups all-purpose flour ¼ cup cocoa powder ¼ cup granulated sugar ¼ teaspoon salt ½ cup (1 stick) unsalted butter, cold, cubed 5 tablespoons cold water ¼ cup pomegranate juice 1 ½ tablespoons all-purpose flour 4 cups pitted cherries ⅓ cup granulated sugar ¼ cup sweetened condensed milk 1 teaspoon vanilla extract ¼ teaspoon salt



In the bowl of a food processor, combine flour, sugar, cocoa powder, and salt to make the pie crust. Mix thoroughly by pulsing for a short while.

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Shape the dough into a disc and cover with plastic wrap after putting it on a clean surface and gently kneading it until it is smooth. 

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Prepare the filling in the interim. In a medium bowl, whisk together the flour and pomegranate juice until smooth.

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After bringing to a boil, lower the heat to a simmer and cook for about ten minutes, or until the cherries start to soften and the mixture starts to get thick.

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Split the chilled pie dough into two parts. Pinch the first half to the size of a standard 9-inch pie pan by rolling it out on a surface dusted with flour.

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Put dough in pie pan. Spread cherry filling on dough. Roll the second dough half on a lightly floured surface and cut into 1-inch strips.

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Lay the strips in a lattice pattern atop the pie filling. The pie crust's edges should be crimped or pressed together. 

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On a baking sheet, bake the pie for 40–45 minutes until the filling is bubbly and the crust is browned. 

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