The moment the sweet, nutty aroma of cherry amaretto pie fills your kitchen, you know you’re in for something special. This rustic dessert brings together tart cherries, the warm, almond-like essence of amaretto, and a golden, flaky crust that practically melts in your mouth. It’s one of those pies that feels fancy enough for the holidays but is simple enough to whip up on a lazy weekend. Trust me, once you taste it, you’ll find yourself looking for excuses to bake it again and again.
My love affair with this cherry amaretto pie began when I stumbled across the idea during a trip to a small countryside bakery. They served a version with whole cherries and a hint of almond liquor, and it was love at first bite. Naturally, I had to recreate it at home, tweaking the recipe until I found the perfect balance of flavors. This pie is now a staple at family gatherings and holiday dinners—and it always gets rave reviews.
Whether you’re a seasoned baker or just starting out, this is one recipe that everyone can nail. Plus, the rustic presentation means you don’t need to stress about achieving a picture-perfect appearance. Pro tip: serve it warm with a scoop of vanilla ice cream, and watch it disappear in seconds!
Why You’ll Love This Recipe
- Simple Ingredients: No need for a long grocery list—most of the ingredients are pantry staples or easy to find.
- Rustic Charm: This pie is beautifully imperfect, so you don’t have to fuss over a picture-perfect crust.
- Perfect for Any Occasion: Whether it’s a cozy dinner at home or a holiday feast, this pie always feels just right.
- Irresistible Flavor: The combination of tart cherries and subtle almond notes is dreamy, and the buttery crust ties it all together.
- Customizable: You can easily adapt this recipe to suit your preferences—swap the amaretto for almond extract or try it with a mix of fruits.
What sets this cherry amaretto pie apart is its balance. It’s sweet but not cloying, tart but not overpowering, and rich without being heavy. It’s the kind of dessert that makes people go back for seconds (or thirds). Plus, the addition of amaretto gives it a grown-up twist that’s hard to resist.
If you’re looking for a pie recipe that’s both impressive and approachable, this is it. And trust me, the first bite will have you hooked!
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to create a pie that’s bursting with flavor. Here’s what you’ll need:
- For the Filling:
- 4 cups fresh or frozen cherries, pitted (thawed if using frozen)
- 3/4 cup granulated sugar (adjust based on the sweetness of your cherries)
- 2 tablespoons cornstarch (for thickening)
- 1/4 teaspoon salt (balances the sweetness)
- 2 tablespoons amaretto (or 1 teaspoon almond extract as a substitute)
- 1 teaspoon vanilla extract (adds depth of flavor)
- 1 tablespoon lemon juice (brightens the filling)
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
- Optional Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling on the crust)
Feel free to use store-bought pie crust if you’re short on time—this filling is the star of the show!
Equipment Needed
- Mixing bowls (one large and one medium)
- Rolling pin (to roll out the crust)
- 9-inch pie pan (glass or ceramic works best)
- Pastry blender or food processor (for the crust)
- Cherry pitter (optional, but highly recommended for fresh cherries)
- Pastry brush (for applying the egg wash)
If you don’t have a cherry pitter, a sturdy straw or even a chopstick can work in a pinch for removing pits.
Preparation Method
- Prepare the Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut in the cold, cubed butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 30 minutes.
- Make the Filling:
- In a medium bowl, combine the cherries, sugar, cornstarch, salt, amaretto, vanilla extract, and lemon juice. Mix until well coated and set aside.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one disc of dough on a floured surface and fit it into your pie pan, leaving some overhang.
- Pour the cherry filling into the crust, spreading it evenly.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal, then cut a few slits in the top for ventilation.
- Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake:
- Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Cooking Tips & Techniques
- Cold Butter is Key: Keeping your butter cold ensures a flaky crust. If it starts to soften, pop the dough back in the fridge for a few minutes.
- Prevent a Soggy Bottom: Sprinkle a little flour or sugar on the bottom crust before adding the filling to absorb excess moisture.
- Taste Test Your Cherries: Cherries can vary in sweetness, so adjust the sugar to suit your fruit.
- Don’t Skip the Vent Holes: Cutting slits in the top crust allows steam to escape, preventing a soggy pie.
- Let it Cool: As tempting as it is to dig in right away, cooling gives the filling time to thicken properly.
Variations & Adaptations
- Alcohol-Free Version: Swap the amaretto for 1/2 teaspoon of almond extract for the same nutty flavor.
- Mixed Berry Pie: Combine cherries with blueberries or raspberries for a summer twist.
- Gluten-Free Option: Use a gluten-free pie crust and replace cornstarch with tapioca flour.
- Mini Pies: Make individual pies using a muffin tin—perfect for parties!
- Vegan-Friendly: Use a dairy-free crust and brush the top with almond milk instead of egg.
Feel free to experiment and make this recipe your own. The cherries and amaretto are wonderfully versatile!
Serving & Storage Suggestions
Serving: Serve the pie slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of melted chocolate or caramel sauce is also divine.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing: To freeze, wrap the fully cooled pie tightly in plastic wrap and aluminum foil. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm slices in the oven at 350°F (175°C) for 10-15 minutes or microwave for 30 seconds.
Nutritional Information & Benefits
This cherry amaretto pie is a dessert, so enjoy it as an occasional treat. Each slice (1/8 of the pie) contains approximately:
- Calories: 360
- Fat: 15g
- Carbohydrates: 52g
- Protein: 4g
Cherries are rich in antioxidants and vitamin C, while almonds (in the amaretto) provide a boost of healthy fats. Pair your slice with fruit for a more balanced indulgence!
Conclusion
This cherry amaretto pie is more than just a dessert—it’s a celebration of rustic flavors and timeless comfort. Whether you’re baking it for a special occasion or just because, it’s sure to impress and delight.
What I love most about this recipe is how adaptable and forgiving it is. Don’t stress about making it perfect; the imperfections only add to its charm. And don’t forget to share your creations—I’d love to hear how it turned out for you!
Ready to bake? Gather your ingredients, preheat your oven, and let’s make some magic. And if you have any questions or tips to share, drop them in the comments below. Happy baking!
FAQs
Can I use canned cherries for this recipe?
Yes, canned cherries in water or light syrup work well. Be sure to drain them thoroughly before using.
What can I substitute for amaretto?
If you prefer not to use alcohol, almond extract is a great substitute. Use 1/2 to 1 teaspoon, depending on your taste.
Can I make this pie ahead of time?
Absolutely! You can bake the pie a day in advance. Store it covered at room temperature or in the fridge, and warm it slightly before serving.
How do I prevent the crust from burning?
If the crust edges brown too quickly, cover them with foil or a pie shield midway through baking.
Can I make this pie vegan?
Yes! Use a vegan pie crust and replace the egg wash with almond milk or a mixture of water and maple syrup.
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