National Cherry Pie Day - Chocolate Cherry Pie & King Arthur Flour Giveaway!

A while back, I got an email from the wonderful people at King Arthur Flour, inviting me to take part in a celebration for National Cherry Pie Day.  Of course, I accepted!

I received a great box o' goodies from them to aid in the celebration - a 5 lb bag of King Arthur Flour, a package of their pie filling enhancer, a pie essentials dvd, an adjustable silicone pie crust shield, and the current copy of Baking Sheet, their recipe "magazine."

 
For my cherry pie, I wanted to do something different.  I am not a huge fan of goopy cherry pie, the kind you can make by simply tossing the canned pie filling into a pie crust and calling it a day.  I wanted to incorporate some creaminess - and why not some chocolate? - into my pie.

Unfortunately, I couldn't find any fresh cherries.  Nor could I get my hands on any frozen cherries.  So, I picked up a couple cans of sweet dark pitted cherries, and I rinsed the heavy syrup off before using them.

I found a sour cream cherry pie recipe that I used as a starting point, and from there, I made it my own!

For the pie crust, I used this quick recipe I found... it rolled out well, and I hope that my pie crust curse is really over, and that Thanksgiving wasn't a happy fluke!


Chocolate Cherry Pie

1 pie crust
2 cans sweet dark cherries, drained and rinsed
6 oz plain Greek yogurt
2 eggs
1 3/4 c sugar
3/4 c flour
1/4 c cocoa
1 Tbsp espresso powder (optional)
1/4 c pie filling enhancer

Topping:
1/4 c yogurt covered dried cherries
1/4 c dried cherries & berries
1/2 c flour
2 Tbsp lemon juice powder

Preheat oven to 400 F.  Roll the pie crust out thinly and place in a 9" pie dish.  Place the drained and rinsed cherries into the crust.

In a bowl, combine the remaining ingredients (not the topping ingredients), and whisk until smooth.  Scoop into the pie to cover the cherries and smooth the top.

Combine the topping ingredients in a food processor until they form a coarse crumb.  Spread on top of the chocolate and cherries.  Cover the edges of the pie crust with a silicone pie crust shield, and bake at 400 F for 10 minutes.  Lower the heat to 350 F and bake for an additional 30 minutes, or until the filling is set.

Cool on a wire rack and refrigerate before serving.

A little gooey, but Oh-My-Goodness Yum!

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Now for the exciting part!

The good people at King Arthur Flour are offering one of my lucky readers the chance to win the items I listed above - a 5 lb bag of King Arthur Flour, a package of their pie filling enhancer, a pie essentials dvd, an adjustable silicone pie crust shield, and the current copy of Baking Sheet, their recipe "magazine." 

To enter - let me know how you like your cherry pie (or if you don't like cherry pie, let me know what kind of pie is your favorite!).   I encourage you to "like" them on Facebook, because they are cool, but I won't make that a requirement.  (While you are at it, if you don't "like" Lunches Fit For a Kid on Facebook yet, you should.  This is also not required, but I love to see you all over there!  It puts a big smile on my face.)

As always, I need a way to contact you.  Anonymous commenters, with no contact information, cannot win.  If I can't contact you, I can't get your information to King Arthur Flour, and you can't get your prize.  Simple as that.  US entries only, please.

One comment per person, please.

I will choose a winner, using Random.org, on Sunday, February 26th at 7 PMish, EST.  If the winner doesn't get in touch with me within 48 hours, I reserve the right to pick a new winner.  Good luck!

*Disclosure:  I received the items listed above free of charge from King Arthur Flour, but I was in no other way compensated.  All opinions are my own.