Amaretto Cherry Pie is a baked up boozy concoction of sweet Evans and sour Bing Cherries with the Almond flavours of Amaretto.
Cherry Pie is THE most Classic Pie EVER (sorry apple)
There’s really no denying that cherry pie is as classic as pie gets. In the fall when the weather turns chilly, apple pies and pumpkin pies reign supreme. Since we have the whole summer ahead of us, the time for cherry pie is right now. Even though cherry pie ranks at the top of my list of the most drool-worthy pies, I was straining my brain trying to remember the last time I had made one. I’m embarrassed to admit that it’s been YEARS. In my family, the making of a pie is usually required for a celebratory event but in the case of this ruby beauty, it was for comfort; pure and simple.
Have you ever grown cherries? I do know that there are several varieties that thrive in the harsh conditions of the prairies, Sour Evans Cherries being one of them. There was a small bush in the front yard of our second home and it had just started to really produce when we decided to sell the house. Since then I’ve been foraging cherries in city parks and sometimes getting lucky with finding some at the Farmer’s Market during a very slim seasonal window. Patience is key because they take forever to pit, though I’ll tell you a secret…you can find bags of frozen sour cherries at many European markets that are already pitted!
Now for that pie. I must have really been in a pie baking zone because DAMN this has to be the best pie I have ever made. No, really. It is. I used half small sour Evans cherries that I had frozen from last year and half dark, sweet fresh Bing cherries. Then I added some amaretto and lemon zest. The rest is pie history.
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Got Sour Cherries? Here are more Sour Cherry Recipes from Dish ‘n’ the Kitchen
Amaretto Cherry Pie
Amaretto Cherry Pie
- 3 cups fresh or frozen Evans cherries (or other small sour cherry); pitted
- 3 cups Bing cherries; pitted
- 1 cup sugar
- 5 tbsp cornstarch
- zest of a small lemon
- 1 tbsp lemon juice
- 3 tbsp amaretto
For the Filling
- Add cherries to a pan and place on stove over medium heat.
- Once the berries are sizzling and releasing juices (about 5 minutes), add the amaretto and let boil for a couple more minutes.
- In a small bowl, mix the cornstarch into the sugar.
- Sprinkle 1/2 of the sugar/cornstarch mixture into the cherries and stir well. Repeat.
- Add the lemon zest and juice.
- Let the mixture come to a slight boil and allow to thicken.
- Once the mixture has thickened, remove from heat and allow to come to room temperature.
Baking MethodFill pie shell with cherry filling, cover as desired. Brush egg wash over pastry.Bake the pie in a pre-heated oven at 375 F (180 C) for 50-60 minutes, until the filling is bubbly and the pastry is golden. Let cool to room temperature before slicing.