Cherry Chocolate Pie with Pretzel Crust
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 466, total fat 11 G., saturated fats 5 G., proteins 9 G., carbohydrates 84 G., fiber 3 G., cholesterol 6 mg, sodium 1052 mg, sugar 32 G.
Calories 466, total fat 11 G., saturated fats 5 G., proteins 9 G., carbohydrates 84 G., fiber 3 G., cholesterol 6 mg, sodium 1052 mg, sugar 32 G.
Cherry lattice pies always create a cozy atmosphere and add a touch of soul to any home tea party. This recipe complements the classic cherry filling with chocolate, and the crust takes on the distinctive flavor of browned pretzels.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tubes of chilled pizza dough (400g each)
- 30 chocolate-covered pretzels
- 3 cups canned cherries + 1 1/4 cups juice from the can
- 3 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1 tbsp. baking soda
- 2 tablespoons unsalted butter, melted
- 1 tbsp. white pearl sugar
- Special equipment: 2.5 cm round piping tip, pastry brush
We recommend
Recipes with similar ingredients: yeast dough, cherry, starch
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- Roll one portion of the dough into a 30 cm (12 in) circle. Place it in a 22 cm (9 in) pie pan, pressing it into the bottom and sides. Trim the edges with a knife if necessary. Arrange the chocolate-covered pretzels in a single layer on the bottom and sides of the pan, and set the pan aside.
- Place the cherries in a large bowl. In a medium saucepan, whisk the cherry juice and cornstarch until smooth. Add the granulated sugar and bring to a boil over medium heat. Cook, stirring constantly, until the liquid thickens, about 1 minute. Pour the sauce over the cherries and gently toss to combine. Spread the filling on the crust.
- Cut the remaining dough into eight 2.5 cm wide strips. Using the back of a 2.5 cm round pastry tip, cut 33 circles from the remaining dough. Dissolve baking soda in 1/4 cup water in a small bowl. Brush the strips and circles of dough with the baking soda solution.
- Place 4 strips of dough evenly spaced across the pie in one direction. Place the remaining 4 strips of dough perpendicular to the other strips and weave them together to create a lattice pattern. Trim any excess dough at the ends. Place circles of dough around the edge of the pie to create a border.
- Cover the pie with foil and bake until golden brown, about 1 hour. Remove the foil and bake until the crust is browned and cooked through, about 5 minutes more. Brush the crust with butter and sprinkle with pearl sugar. Let stand at room temperature for 1 hour or until tomorrow.
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