Chokecherry Pie
Capture the essence of wild, tart flavor with this irresistible Chokecherry Pie—a true slice of rustic indulgence! Bursting with the bold tang of chokecherries, this recipe transforms foraged fruit into a luscious filling sweetened with sugar, brightened with lemon juice, and thickened to perfection with flour and cornstarch. Encased in a flaky, golden-brown crust brushed with a glossy egg wash, this homemade pie is both visually stunning and deeply satisfying. Perfect for summer gatherings or as a unique treat during the holiday season, this pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. With easy-to-follow instructions and a short preparation time, this dessert is an ideal way to showcase the distinctive flavor of chokecherries while impressing friends and family alike.
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Recipe Information
Ingredients
- 4 cups Chokecherries
- 1.5 cups Granulated sugar
- 0.25 cup All-purpose flour
- 2 tablespoons Cornstarch
- 2 tablespoons Unsalted butter
- 0.25 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 9-inch crusts Prepared pie crusts
- 1 Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a medium saucepan, combine the chokecherries and 1/2 cup of water. Cook over medium heat for 10-15 minutes, stirring occasionally, until the berries soften and release their juices.
Strain the cooked chokecherries through a fine-mesh sieve to remove the seeds, pressing firmly to extract all the juice and pulp. You should end up with about 2 1/2 to 3 cups of chokecherry pulp.
In a large mixing bowl, combine the chokecherry pulp with sugar, flour, cornstarch, salt, and lemon juice. Stir well to create a smooth filling mixture.
Preheat your oven to 375°F (190°C).
Roll out one of the prepared pie crusts and fit it into a 9-inch pie pan. Trim any excess dough hanging over the sides.
Pour the chokecherry filling into the prepared pie shell and dot the top with small pieces of butter.
Roll out the second pie crust and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut slits or small designs into the top crust to allow steam to escape.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush this mixture lightly over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool completely on a wire rack before serving to allow the filling to set.
Nutrition Facts
Calories |
5082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 961.5 g | 350% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 599.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 232 mg | 18% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
