Cherry Chocolate Pie

1. PREPARE THE PIE CRUST

   Roll out the pie crust and gently press it into a dish, ensuring it fits snugly against the sides and bottom. Trim any excess dough hanging over the edges. Use a fork to prick the bottom of the crust several times to prevent air bubbles. Preheat your oven to 375°F (190°C).

   Tip: Chill the pie crust for 10 minutes before filling to help it hold its shape.
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1. PREPARE THE CHERRY FILLING

   Combine 2 cups of pitted cherries and ¼ cup of brown sugar. Toss gently to coat the cherries evenly. Let the mixture sit for 10 minutes to allow the cherries to release their juices.

   Tip: Use fresh, ripe cherries for the best flavor and texture.
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1. LAYER THE CHERRIES AND CHOCOLATE

   Spread the cherry mixture evenly over the bottom of the prepared pie crust. Sprinkle 1 cup of chocolate chunks evenly over the cherries, ensuring they are distributed throughout.

   Tip: Use high-quality chocolate for a richer, flavor.
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1. ADD THE TOP CRUST

   Roll out the second pie crust and place it over the cherries and chocolate. Trim the edges, leaving a ½-inch overhang. Fold the overhang under the bottom crust and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape during baking.

   Tip: Brush the top crust with a beaten egg or milk for a golden, glossy finish.
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1. BAKE THE PIE

   Place the pie on the center rack of the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.

   Tip: Place a baking sheet on the rack below to catch any drips and make cleanup easier.
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1. COOL THE PIE

   Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. This allows the filling to set and makes slicing easier.

   Tip: Cooling the pie completely prevents the filling from spilling out when cut.
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1. SERVE

   Once cooled, slice the pie into even portions and serve. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

   Tip: Use a sharp knife to cut clean slices, wiping the blade between cuts for neat edges.
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