Or, where I show you that I can’t cut pie slices to save my life.

sweet cherry pie with amaretto whipped cream I howsweeteats.com

Seriously, there was a reason that mother lovett put up one heck of a fight when anyone else attempted to slice her cakes or pies. No one could do it like she could. And it’s probably because I don’t have any PATIENCE.

Oh hi. I made you this pie for almost 4th of July! No, but seriously, I woke up on Monday morning and was just like… I feel like making a pie. I’m not going to do anything else today but make a pie. I can’t really even make a pie (okay I did once) but I feel like doing it. And I have $35 worth of cherries in my fridge, so why not? Sure, they aren’t really the cherries that you’re supposed to make pie with, but with a few quick google searches I came out with the idea that I could use these cherries for pie. So what if they aren’t sour cherries? Because I’m going to tell you a secret.

sweet cherry pie with amaretto whipped cream I howsweeteats.com

I DON’T EVEN LIKE CHERRY PIE.

In all honestly, I would never ever ever order a slice of cherry pie anywhere. I’m pretty sure I never even tasted any of mother lovett’s cherry pies (don’t worry, she made more than enough other flavors I lost my mind over like apple and coconut cream and pumpkin and PEANUT BUTTER OMG) because it’s just never been something I’m into.

sweet cherry pie with amaretto whipped cream I howsweeteats.com

Until I told my cousin, “hey I think I’m going to make a cherry pie today” and she was all “I want to make a cherry pie!” and I’m pretty sure she doesn’t even like cherry pie either, so there must be something to making your OWN cherry pie.

There is there is. It’s true.

I just wanted to make my own then sit there with a fork and eat it straight from the dish.

sweet cherry pie with amaretto whipped cream I howsweeteats.com

I’m well aware that it looks like I did that, but alas… I did not. I just am the worst at making pie crusts and forming them and then cutting the pie to look somewhat presentable. THE WORST.

But that doesn’t matter when you have some freshly whipped amaretto cream to top your square-looking slices with. The more amaretto cream, the better. Makes you forget about the non triangles of pie.

Also not even joking about the $35 worth of cherries. Come Monday morning I had three giant bags in my fridge because I can’t stop eating them. At this time, the tips of my fingers are STILL permanently stained with cherry juice from pitting so many. Even in all my showers, hand washes, lemon soaks and cotton pads covered in nail polish removed – the cherry juice is still there. This is worse than pomegranate season.

sweet cherry pie with amaretto whipped cream I howsweeteats.com

I cannot even with this pie. It’s syrupy cherry insides and buttery crust and those stars on top that I kept picking off one by one and dipping into the syrupy inside and topping with whipped cream. UGH. It was like making my own personal star pie bites. Maybe this will be my thing now, like making one pie per season. Perhaps. If I can get all the guts to do it. It sort of takes everything out of me but that’s okay because I refueled with pie.

All day long.

sweet cherry pie with amaretto whipped cream I howsweeteats.com

Print
Print

Sweet Cherry Pie with Amaretto Whipped Cream

Yield: makes one 9.5 inch pie

Total Time: 4 hours

Ingredients:

crust (as a note, this makes 3 pie crusts)
4 cups sifted all-purpose flour
1 tablespoon sugar
3 teaspoons salt
1 large egg, lightly beaten
1 teaspoon white vinegar
1/2 cup ice cold water
1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)

filling
2 pounds fresh sweet/bing/black cherries, pitted
1/2 cup cornstarch
1/2 cup sugar
1 teaspoon vanilla bean paste
3 tablespoons unsalted cold butter, cut into small chunks
1 egg, lightly beaten
sugar for sprinkling

amaretto whipped cream
2 cups cold heavy cream
2 tablespoons amaretto
2 tablespoons powdered sugar
1/4 teaspoon almond extract

Directions:

crust
Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 3 pie crusts, so you can either separate it into 3 sections now, or separate it after it's refrigerated. Refrigerate the dough for 30 minutes.

After 30 minutes, preheat the oven to 375 degrees F. For this pie, I did happen to roll out one of my doughs, place it in a 9.5 inch pie plate and blind bake it for 15 minutes. Roll the pie crust out into a 12-inch circle (if you're using a 9.5-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges - you can also use a fork (or another decorative idea!) to press the edges down. I placed parchment paper on the dough and covered it in dry beans. Bake for 15 minutes and remove!

As a note, I took a second crust out of the fridge, rolled out it to about 1/4-inch thickness and used a star cookie cutter to make cut shapes. I think having a few different sizes would be fun too!

filling
In a large bowl, combine the pitted cherries, cornstarch, sugar and vanilla paste in a bowl, tossing well to coat. Allow to sit for 10 to 15 minutes (at this time I usually blind bake the crust or cut the stars) before using. Once the crust is blind baked, place the cherry filling inside the crust, spreading it out evenly. Place the crust cut-outs of stars on top - there is no rhyme or reason, just place them on there so they cover the pie. Refrigerate the pie for 1 hour (this is in mother lovett's cherry pie recipe, I tried it and I think helps the cherries stay together more?) then remove from the fridge. Brush the crust with the beaten egg and sprinkle with sugar (fine or coarse works).

Bake the pie for 45 to 50 minutes. At this time, it's up to you if you want to cover the edges of the crust with foil strips in case they brown too much. I choose not to, and just check the pie halfway through. At any time you can place foil on the edges to keep them from browning. Let the pie cool for at least two hours or so before serving, you can even stick it in the fridge - if you want to be able to cut it into pretty slices. If not, go to town! Serve with the amaretto whipped cream.

amaretto whipped cream
Add the cold heavy cream and amaretto to the bowl of your electric mixer. Beat on medium speed until peaks form. Add in the sugar and extract and beat until it is incorporated and creamy.

sweet cherry pie with amaretto whipped cream I howsweeteats.com

I’m stuffed.

share:    Pin It    

43 Responses to “Sweet Cherry Pie with Amaretto Whipped Cream.”

  1. #
    1
    Tracy | PeanutButter and Onion — July 3, 2014 @ 6:58 am

    I have been craving cherry pie!! I saw this on instagram and was waiting for you to post it! Yay for pie, great job!

    Reply

  2. #
    2
    Bri | Bites of Bri — July 3, 2014 @ 7:07 am

    I’m not even sure I’d order cherry pie either (apple and peach are definite favorites), but this pie wins on looks alone! And that amaretto sour cream? Swoon.

    Reply

  3. #
    3
    Averie @ Averie Cooks — July 3, 2014 @ 7:23 am

    I love the storytelling. The personal star shaped crust morsels to bite off, the stained cherry hands that are worse than pom season, a mother lovett tale, all in one. Thank you for this :)

    And for making this pie!!!! AMAZING!! I am the worst at pie making, horrible at cutting them, I suck with crust rolling, there is nothing about them I enjoy…except eating them. And the amaretto whipped cream…whoa. Heavenly! Pinned!!!

    Reply

  4. #
    4
    lacy — July 3, 2014 @ 7:30 am

    this looks amazing. ML would be so proud! i blame bon appetit for the cherry pie making obsession. love dis.

    Reply

  5. #
    5
    Holly — July 3, 2014 @ 8:04 am

    I’m not a huge lover of pie but I have been craving making a cherry pie for weeks. I’m waiting until my best friend comes to stay the weekend after next to make one, and I am far too excited about this.
    You pie looks gorgeous! I love the amaretto whipped cream idea :)

    Reply

  6. #
    6
    Katelyn — July 3, 2014 @ 8:15 am

    I love the cherry butts in that pic! I found out the other day that my husband was THROWING THEM AWAY ’cause he thought they were bad and I lost my mind for a second. Who wastes the bonus cherries? Silly boy.

    Reply

  7. #
    7
    Katrina @ Warm Vanilla Sugar — July 3, 2014 @ 8:31 am

    I am making cherry EVERYTHING right now!! Love this!

    Reply

  8. #
    8
    Kim in MD — July 3, 2014 @ 8:37 am

    I am not a pie lover, but if I were to eat a piece of pie it would be cherry! This looks so delicious, and I love that you cut the pastry with a star cutter. So perfect for the 4th of July!

    Reply

  9. #
    9
    DessertForTwo — July 3, 2014 @ 9:08 am

    I love when you bake :) seriously, try one of my mini pies for two. The crust is absolutely fool-proof. And if you use a glass pie dish, the entire thing slides right out of the pan (after cooling). Then, you can slice the neatest slices. I’m not exactly sure how I created a recipe that slides out of the pan for slicing, but I think it has to do with the thickness of the crust. so, if your homemade pie crust on the bottom is super thin, there’s no way it can stand up to the weight of all those gorgeous cherries.

    Your pie lovin’ friend,
    tina

    Reply

  10. #
    10
    Meghan @ Cake 'n' Knife — July 3, 2014 @ 9:32 am

    I saw your photo of this on Instagram and I was so hoping you would share the recipe!! I LOVE pie and so rarely get inspired to make on, but you just convinced me to get my bake for the holiday weekend :p

    Reply

  11. #
    11
    Molly @ Yes to Yolks — July 3, 2014 @ 9:35 am

    We are twins today! I also posted a recipe featuring cherries. They’re the best, aren’t they? This pie is absolutely gorgeous! With cherries being such an investment, I’m super picky about how I use them. This pie definitely looks worth it! Absolutely beautiful (and stop being so modest – your pie crust looks amazing!).

    Reply

  12. #
    12
    Belinda@themoonblushbaker — July 3, 2014 @ 9:35 am

    I am only a hand pie type of girl (mainly because I can not roll pie dough to save my life)
    Oh the stains from cooking ventures; but I feel your pain on all these pie fails. Love the photo set up here; the stars are making me smile.

    Reply

  13. #
    13
    Medha @ Whisk & Shout — July 3, 2014 @ 9:40 am

    I spent this whole post waiting to see the pictures of the pie… and they were lovely! I was like, “Are you serious right now, these are amazing!”. Also, I’m kind of a cherry pie hater too… I’d never order it in a restaurant either, but if you called me up and told me you were making cherry pie I’m almost 100% sure I’d make one too! :) This looks amazing and I love the creativeness with the pastry on top!

    Reply

  14. #
    14
    Ursula — July 3, 2014 @ 9:47 am

    This looks amazing and I especially love the cut out stars. I’ve never thought of doing that but it makes it look a thousand times prettier :)

    Reply

  15. #
    15
    Sarah@ The Gold Lining Girl — July 3, 2014 @ 10:09 am

    I am obsessed with cherries this time of year. This recipe came at the perfect time! I loooove berries w/ almond and amaretto flavors. Such a great combo. Just made blueberry cheesecake muffins and tossed in almond because it transforms the whole flavor profile for the better! Awesome pie! Will have to try it.

    Reply

  16. #
    16
    Annie @ Annie's City Kitchen — July 3, 2014 @ 10:33 am

    THAT ROLLING PIN! How beautiful!

    Oh also, THE PIE.

    Reply

  17. #
    17
    Becky Winkler — July 3, 2014 @ 10:40 am

    Cherry + almond = one of the world’s best flavor combos.

    Also, who cares what the slices look like when the whole pie is SO gorgeous? You have to be the best occasional pie baker there is!

    P.S. I have never made a pie. I have done galettes, but still no real pie.

    Reply

  18. #
    18
    allie@sweetpotatobites — July 3, 2014 @ 11:01 am

    I usually gravitate towards peach pie or even apple pie, but this cherry one looks fab!

    Reply

  19. #
    19
    Alexis @ Upside Down Pear — July 3, 2014 @ 11:01 am

    I am not usually a huge pie fan, but this one looks too perfect to pass up!! I’m going to have to get some star cutters as the topping is just TOO CUTE!! It’s like awesomeness overload! Not to mention the amaretto whipped cream! I think i’d just make a batch of that and eat it with a spoon :)

    Reply

  20. #
    20
    Nicole ~ Cooking for Keeps — July 3, 2014 @ 11:28 am

    Pie!!! Pretty pretty pie!

    Reply

  21. #
    21
    Jenni — July 3, 2014 @ 11:57 am

    I’m not a cherry pie person either. I’m actually not even really a pie person. I’m more of an ice cream girl when it comes to dessert, but this looks and sounds fantastic. I think it’s because you used real cherries instead of that crappy fake cherry pie filling. I almost want to make a pie now. ALMOST. (What I really want is for you to just make it for me.)

    Reply

  22. #
    22
    Joanna — July 3, 2014 @ 12:01 pm

    Looks delicious! I always prefer eating cherries as they are…might give it a go and put them in the oven for once! :)

    http://www.allnnothing.com

    Reply

  23. #
    23
    Alex @ Kenzie Life — July 3, 2014 @ 12:26 pm

    My sister loves cherry pie and amaretto, so much so that she requests birthday pie instead of birthday cake. This is what I’m making for her this year! Unless I find an epic rum cake recipe…

    Reply

  24. #
    24
    Kara — July 3, 2014 @ 12:29 pm

    If it doesn’t cut nicely the first time, just keep cutting (and eating), cutting (and eating) until it looks nice. Or until the pie is gone.

    Reply

  25. #
    25
    Nicole — July 3, 2014 @ 12:51 pm

    Those stars!! Love the idea of star shaped pie crust with cherry pie and whipped cream dipping sauces.

    Reply

  26. #
    26
    Alyssa — July 3, 2014 @ 1:49 pm

    Yummmmmm I loooove cherries and I LOVE cherry pie! Don’t get me wrong, if I have a choice, I will always choose cake or cupcakes or cocktails over pie, but if it’s pie – cherry is the best. I tend to prefer a crumb topping, though, like the one I put on the cherry pie that I made my dad for his birthday last year. Also, I couldn’t find the sour cherries so I used frozen sweet cherries and forgot to cut back the sugar and WOW was that a sweet pie! My boyfriend loved it, though, and begged me to make more pies. All. Winter. Long.
    But Stop & Shop in my area has cherries for $2.49/lb right now so I’m planning to stock up BIG time. And I think I’ll make a pie this weekend… omnomnom. Just for me.

    Reply

  27. #
    27
    Cindy — July 3, 2014 @ 2:10 pm

    I love all the cherry pies! Sour and sweet. There’s this place in the California foothills near where my grandparents lived when I was growing up that sells dark cherry pies that sells out every afternoon during cherry season, and I definitely requested them more than once for my birthday. This pie is after my hear, for real!

    Reply

  28. #
    28
    Angelyn @ Everyday Desserts — July 3, 2014 @ 2:55 pm

    I don’t even like cherry pie either, but uhhhmmm … this looks SO good!

    Reply

  29. #
    29
    Cheyenne — July 3, 2014 @ 3:47 pm

    i shouldn’t have read this at ten at night… craving cherry pie like crazy now. this sounds amazing!
    xo, cheyenne

    Reply

  30. #
    30
    ATasteOfMadness — July 3, 2014 @ 4:13 pm

    My boyfriend also doesn’t like cherry pie. I guess if I make this it will be more for me :) This looks SO good!

    Reply

  31. #
    31
    Carol at Wild Goose Tea — July 3, 2014 @ 4:59 pm

    You know I don’t think I have ever had a sweet cherry pie. And I have run around the block enough times that the sidewalk is worn. Yay, something new that’s easy and fun. Speaking of fun I love love love the stars for the crust. What a darling idea—4th of July or not.

    Reply

  32. #
    32
    Jessica @ Sweet Menu — July 3, 2014 @ 5:52 pm

    I don’t think I’ve ever had a cherry pie either but its on the top of my ‘to eat’ list next time I’m in the USA. This one looks just divine!

    Reply

  33. #
    33
    Nathalie C — July 3, 2014 @ 6:26 pm

    I’m not a fan of cherry pie…or whipped cream for that matter but this caught my attention! Looks good!

    Reply

  34. #
    34
    Liz @ Tip Top Shape — July 3, 2014 @ 7:40 pm

    This is too cute!!!!

    Reply

  35. #
    35
    Millie// addalittle — July 4, 2014 @ 2:24 am

    Love this Jessica – and the stars on top are so cute!
    http://youtube.com/addalittlefood

    Reply

  36. #
    36
    Brittany — July 4, 2014 @ 8:15 am

    This pie is beautiful. And I think the stars more than make up for the fact that you can’t slice pie into perfect triangles. <3

    Reply

  37. #
    37
    Sophia @ NY Foodgasm — July 5, 2014 @ 10:19 am

    OMG cherries with ameretto whip- YUMMMMM! SO creative!

    Reply

  38. #
    38
    Barbara | Creative Culinary — July 5, 2014 @ 1:41 pm

    I am in the process of making a cherry pie and appreciate the idea of the cutouts; I was dreading the lattice business. In the process though as in I can not find my cherry pitter. I will buy another before I will do two bags of cherries without one! Looks amazing and delicious and now even more anxious to get mine done.

    Reply

  39. #
    39
    tara — July 7, 2014 @ 1:23 pm

    Well, clearly I need to make this because I don’t like cherry pie either.

    Reply

  40. #
    40
    Debra — July 8, 2014 @ 4:37 pm

    This recipe looks great!! Can I use a different fruit instead? Plums, Blueberries, Apples? Please let me know and if there is anything else I would need to change accordingly!

    Reply

  41. #
    41
    Kate @¡Hola! Jalapeño — July 15, 2014 @ 7:26 am

    Cherry + Amaretto = a match made in heaven and an entire pie in my belly!

    Reply

Trackbacks/Pingbacks

  1. Pingback: I love lists, Friday! – Shutterbean

  2. Pingback: Alexis-Blog

Leave a Comment

Current ye@r *