With domestic fresh cherries being in season over the Summer, it may seem odd that February was proclaimed National Cherry Month. There are a few reasons why February was chosen. Valentine’s Day is one of those reasons. Being deep red, somewhat heart-shaped, and a delicious, much-loved fruit makes the cherry a perfect representative of this holiday. February is the month that cherry trees begin to come out of their winter dormancy stage and start preparing their blossoms to burst open in March & April. It is also the month that the people of Japan sent 3,000 cherry trees to the USA in 1912 as a symbol of friendship between the two nations. Some may suggest that another reason February was chosen has to do with George Washington’s birthday and the story of his cutting down his father’s favored cherry tree as a boy, but that story is most likely fictional.

Or it could be just another marketing ploy to entice consumers into buying cherries and cherry products right now. That’s fine by me. I was thrilled to find fresh cherries in the grocery store so I could make this Cherry & Chocolate Pie for Valentine’s Day. I have been crazy for the cherry & chocolate combination for years now and it is always a treat to find a new & delicious way to enjoy them together.

Cherry & Chocolate Pie (adapted from foodnetwork.com) Total Time Required: 2 hours + 10 minutes, Prep Time: 1 hour, Cook Time: 1 hour + 10 minutes, Yield: 8 servings

Ingredients:

• 6 tablespoons white sugar
• 6 tablespoons brown sugar
• 1/2 cup light rum
• 1 tablespoon vanilla extract
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon kosher salt
• 3 pounds sweet cherries, pitted and halved
• 3 tablespoons cornstarch
• 6 tablespoons cold unsalted butter, cut into pieces
• 1/4 cup semisweet chocolate chips
• 2 9-inch piecrust doughs
• 2 tablespoons half-and-half or heavy whipping cream for brushing on crust
• 1/2 tablespoon white sugar, for crust
• 1/2 tablespoon brown sugar, for crust
• vanilla ice cream, for serving

Directions:

Whisk the sugars, rum, vanilla, orange zest, and salt in a large bowl until the sugar dissolves.

Add the cherries and cornstarch to the mixture and toss it all together. Set the cherry mixture aside until the juice releases, about 30 minutes.

While the cherries are releasing their juices, roll out the bottom pie crust. Fit it into a 9-inch deep dish pie plate.

When the cherries are ready, use a slotted spoon to transfer the cherries only (reserving the cherry liquid) to the prepared pie dish.

Dot the cherries with the butter pieces and sprinkle the semi-sweet chocolate over the filling.

Transfer the remaining cherry mixture liquid to a saucepan, add 1/2 cup water to the pot and simmer the mixture over medium heat, stirring occasionally, until it has thickened, about 5 to 7 minutes.

Pour the mixture over the cherries, butter, & chocolate in the bottom crust and allow it to cool while rolling out the top crust.

Position a rack in the lower third of the oven and preheat it to 375º F. Position the top crust over the pie and crimp the edges of the two crusts together. Cut vent holes in the top crust. Place the pie on a baking sheet and bake it for 45 minutes.

Mix the 1/2 tablespoons of white and brown sugars together and set it aside. Remove the pie form the oven, brush the top of the pie with half-and-half or heavy cream and sprinkle the top with the sugar mixture.

Return the pie to the oven and continue to bake until the pie is golden, about 15 more minutes. Allow it to cool to room temperature and serve with ice cream, if desired.

I am a big fan of the cherry & chocolate combination!  ~Linda

Cherry & Chocolate Pie (adapted from foodnetwork.com) Total Time Required: 2 hours + 10 minutes, Prep Time: 1 hour, Cook Time: 1 hour + 10 minutes, Yield: 8 servings

Ingredients:

• 6 tablespoons white sugar
• 6 tablespoons brown sugar
• 1/2 cup light rum
• 1 tablespoon vanilla extract
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon kosher salt
• 3 pounds sweet cherries, pitted and halved
• 3 tablespoons cornstarch
• 6 tablespoons cold unsalted butter, cut into pieces
• 1/4 cup semisweet chocolate chips
• 2 9-inch piecrust doughs
• 2 tablespoons half-and-half or heavy whipping cream for brushing on crust
• 1/2 tablespoon white sugar, for crust
• 1/2 tablespoon brown sugar, for crust
• vanilla ice cream, for serving

Directions:

Whisk the sugars, rum, vanilla, orange zest, and salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch to the mixture and toss it all together. Set the cherry mixture aside until the juice releases, about 30 minutes.

While the cherries are releasing their juices, roll out the bottom pie crust. Fit it into a 9-inch deep dish pie plate. When the cherries are ready, use a slotted spoon to transfer the cherries only (reserving the cherry liquid) to the prepared pie dish. Dot the cherries with the butter pieces and sprinkle the semi-sweet chocolate over the filling.

Transfer the remaining cherry mixture liquid to a saucepan, add 1/2 cup water to the pot and simmer the mixture over medium heat, stirring occasionally, until it has thickened, about 5 to 7 minutes. Pour the mixture over the cherries, butter, & chocolate in the bottom crust and allow it to cool while rolling out the top crust.

Position a rack in the lower third of the oven and preheat it to 375º F. Position the top crust over the pie and crimp the edges of the two crusts together. Cut vent holes in the top crust. Place the pie on a baking sheet and bake it for 45 minutes.

Mix the 1/2 tablespoons of white and brown sugars together and set it aside. Remove the pie form the oven, brush the top of the pie with half-and-half or heavy cream and sprinkle the top with the sugar mixture. Return the pie to the oven and continue to bake until the pie is golden, about 15 more minutes. Allow it to cool to room temperature and serve with ice cream, if desired.