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Sweet Cherry Pie with Amaretto Whipped Cream

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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)


  • 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



  • 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.

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.

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