It is the perfect time of year to load up on apples… and this week is also #Choctoberfest, which means that it is also the perfect time of year to load up on chocolate.
So… why not a recipe that combines both? My version of Chocolate Apple Pie is based on a recipe from from Kayotic Kitchen.
This recipe has all the warm flavors of a traditional apple pie, but with a nice kick of chocolate from the dough and from the chocolate within the filling.
The dough is my favorite part, hands down. I am seriously going to use this dough all the time from this point forth! It would be perfect for pecan pie, any kind of pudding pie or French silk pie, berry pie… mmm, I am definitely going to have to make a pumpkin pie or two using this crust too!
A HUGE thank you to Imperial Sugar for being a #Choctoberfest gold sponsor for the third year in a row, and for sponsoring this post specifically. They sent me 88 lbs of sugar to play with this year! I used Imperial Sugar white sugar in the pie itself, and dusted the top with powdered sugar for a beautiful snowy effect. They have been a lovely addition to family kitchens since 1843, and I encourage you to try out this brand when creating your own family memories in the kitchen this holiday season.
Have you entered our #Choctoberfest giveaway yet? You can ENTER HERE to win some of your own sugar, as well as other yummy prizes.
Scroll down to see even more chocolate recipes posted by our awesome #Choctoberfest bloggers today!
A chocolate version of the traditional apple pie, packed with diced apples and flavors of chocolate and cinnamon.
- 1 3/4 cup flour + more for rolling
- 3 tbsp cocoa powder
- 1 stick (1/2 cup) butter, room temperature
- 5 tbsp sugar (I used Imperial Sugar for this recipe)
- 1/2 tsp vanilla extract
- 1 tbsp cold water
- 2 eggs
- 5-7 apples
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 tsp cinnamon
- 1 tablespoon flour
- 4 ounces chocolate
- Option: egg for eggwash and powdered sugar for dusting
- Combine all of the dough ingredients and knead until you have a soft ball of dough. The dough will be slightly sticky, but not so soft that you can't roll it out.
- Split the dough into to balls, one slightly larger than the other. Roll out the larger dough and press into the bottom of a pie dish. Cover in saran wrap. Wrap the other ball in saran wrap as well and refrigerate all of the dough while you prepare the apples.
- Dice the apples and add half to a pot with the butter, sugar, cinnamon, and flour. Cook on medium heat until apples are soft.
- Add the rest of the apples and the chocolate to the pot. Remove from heat and stir until well combined and chocolate has melted.
- Take dough out of fridge and discard the saran wrap. Pour pie filling into dish, using a spoon to ensure it is level.
- Roll out the remain dough to create top of pie. Cover apples and make slits in the top of dough to allow steam to escape. Alternatively, you could cut strips to make a traditional woven top, or us a cookie cutter to make a decorating top to the pie.
- If desired, beat an egg to create an eggwash and brush over top
- Bake at 350 for 40 minutes.
- Allow pie to cool completely before serving. Dust with powdered sugar before serving if desired.