Chocolate Chip Streusel Topped-Cherry Sour Cream Pie

Chocolate Chip Streusel Topped-Cherry Sour Cream Pie

Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons ice water

Filling
12 ounces dark sweet pitted cherries
1/2 cup sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Streusel
3/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
2/3 cup dark chocolate chips
1/4 cup sliced almonds, toasted
6 tablespoons cold unsalted butter, cut into tiny pieces

To make the crust, in a large mixing bowl, stir together flour, cocoa powder, granulated sugar and salt. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into a smooth, flattened disc. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Preheat oven to 350 degrees F. Roll dough out thinly on a floured surface and fit into a 9-inch pie plate; trim and flute edges.

To make the filling, in a medium mixing bowl, stir together cherries, sour cream, granulated sugar and vanilla until combined; place filling into unbaked pie shell.

To make the streusel, in a medium mixing bowl, stir together brown sugar, flour, salt, chocolate chips and almonds until well combined. Knead butter into mixture, using fingertips, until combined and clumpy; evenly sprinkle over cherries. Bake for 45-50 minutes or until golden brown and bubbly.

Makes 8 servings