Let’s bake a delightful Cherry Pie with Amaretto! This recipe is perfect for those who love a classic cherry pie but want to add a little something extra. The amaretto enhances the cherry flavor, making it even more delicious and memorable.
Why You Will Love This Recipe
This Cherry Pie with Amaretto is a step above your average cherry pie. The addition of amaretto gives it a subtle almond flavor that complements the sweet and tart cherries perfectly. It’s easier than you might think to make a homemade pie that tastes like it came from a professional bakery. Plus, the aroma that fills your kitchen while it bakes is simply irresistible. This pie is ideal for holidays, special occasions, or just a comforting weekend treat. You’ll love the combination of the flaky crust and the juicy, flavorful filling.
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
For the Filling:
- 6 cups fresh or frozen (thawed) pitted cherries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup amaretto
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk
Step-by-Step Instructions
1. Make the Pie Crust:
In a large bowl, whisk together the flour and salt. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
2. Chill the Dough:
Divide the dough in half, flatten each half into a disc, wrap them separately in plastic wrap, and refrigerate for at least 30 minutes. This chilling process is crucial for a flaky crust.
3. Prepare the Cherry Filling:
In a large bowl, combine the cherries, sugar, and cornstarch. Stir well to coat the cherries evenly. Add the amaretto, lemon juice, and almond extract. Mix gently to combine all ingredients.
4. Roll Out the Bottom Crust:
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp or flute the crust.
5. Add the Filling:
Pour the cherry filling into the pie crust. Dot the top of the filling with the small pieces of butter.
6. Roll Out the Top Crust:
Roll out the second chilled dough disc into a 12-inch circle. Carefully place it over the cherry filling. Trim the edges and crimp or flute the crust to seal the edges. Cut several slits in the top crust to allow steam to escape while baking.
7. Add Egg Wash (Optional):
If desired, brush the top crust with the egg wash (beaten egg and milk) for a golden-brown finish. This step adds a beautiful shine to your Cherry Pie with Amaretto.
8. Bake the Pie:
Preheat your oven to 375°F (190°C). Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
9. Cool Before Serving:
Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
Serving Suggestions
A slice of warm Cherry Pie with Amaretto is fantastic on its own. However, if you want to elevate the experience, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The cool, creamy topping complements the warm, tart cherry filling beautifully.
For a more sophisticated presentation, dust the pie with powdered sugar before serving. Fresh mint leaves can also add a pop of color and freshness to the plate. This pie is perfect for holidays like Thanksgiving and Christmas, summer barbecues, or any occasion where you want to impress your guests with a delicious homemade dessert.
Storage and Reheating
Storage:
To store leftover Cherry Pie with Amaretto, cover it loosely with plastic wrap or foil and keep it at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheating:
To reheat individual slices, microwave them for 20-30 seconds. For a crispier crust, reheat the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Key Details
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 45-55 minutes
- Servings: 8 slices
Required Equipment:
- Large bowl
- Pastry blender or fingers
- Plastic wrap
- Rolling pin
- 9-inch pie plate
- Wire rack
Cherry Pie with Amaretto
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 6 cups fresh or frozen thawed pitted cherries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup amaretto
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten
- 1 tablespoon milk
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disc, wrap them separately in plastic wrap, and refrigerate for at least 30 minutes. This chilling process is crucial for a flaky crust.
- In a large bowl, combine the cherries, sugar, and cornstarch. Stir well to coat the cherries evenly. Add the amaretto, lemon juice, and almond extract. Mix gently to combine all ingredients.
- On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and crimp or flute the crust.
- Pour the cherry filling into the pie crust. Dot the top of the filling with the small pieces of butter.
- Roll out the second chilled dough disc into a 12-inch circle. Carefully place it over the cherry filling. Trim the edges and crimp or flute the crust to seal the edges. Cut several slits in the top crust to allow steam to escape while baking.
- If desired, brush the top crust with the egg wash (beaten egg and milk) for a golden-brown finish. This step adds a beautiful shine to your Cherry Pie with Amaretto.
- Preheat your oven to 375°F (190°C). Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.