Sweet Cherry Pie with Amaretto Whipped Cream.
Or, where I show you that I can’t cut pie slices to save my life.
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.
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.
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.
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.
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.
- 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)
- 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
- 2 cups cold heavy cream
- 2 tablespoons amaretto
- 2 tablespoons powdered sugar
- 1/4 teaspoon almond extract
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!
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.
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.