Description
This Cherry Cream Pie combines a buttery, flaky pie crust with a luscious cherry filling infused with bourbon and amaretto, topped with a creamy mascarpone whipped cream that is lightly flavored with cherry syrup and liqueur. It’s a delightful dessert perfect for summer gatherings or any festive occasion, balancing sweet, tart, and creamy textures in every bite.
Ingredients
Pie Crust
- 2 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 8 ounces unsalted butter, very cold
- 9 to 12 tablespoons ice water
- 1 egg
- 1 teaspoon milk
Cherry Filling
- 1 1/2 pounds sweet black cherries, pitted and halved
- 1/4 cup granulated sugar
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons bourbon whiskey
- 1 tablespoon amaretto liqueur
- 1 tablespoon cornstarch
- Pinch of salt
- 1/2 teaspoon powdered gelatin
Cherry Whipped Cream
- 8 ounces mascarpone, room temperature
- 1 pint whipping cream, cold
- 3 tablespoons powdered sugar
- 3 tablespoons reserved cherry filling liquid, room temperature
- 1 teaspoon amaretto liqueur
Instructions
- Prepare the Pie Crust: In a large bowl, mix together the flour, sugar, and salt. Using a box grater with the large holes, grate the very cold butter into the flour mixture. Stir to coat the butter bits with flour regularly. Pinch the mixture with your fingertips until it resembles damp sand. Add ice water, one tablespoon at a time, mixing with a fork until the dough just holds together when squeezed.
- Shape and Chill the Crust: Roll out the dough to about 1 cm thickness and transfer it into a greased 9-inch pie pan. Press the dough evenly into the pan, trim off excess leaving a 1-inch overhang. Fold the overhang under the crust edge and pinch to seal. Prick the crust all over with a fork, cover, and freeze for 30 minutes.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Grease one side of a piece of foil and place it greased-side-down into the crust, pressing it into the edges. Fill the crust with dried beans or pie weights to prevent bubbling or shrinking. Place on a baking sheet and bake for about 15 minutes until edges just begin to brown.
- Finish Baking the Crust: Carefully remove the foil and weights. Whisk together the egg and milk and brush lightly over the crust. Return to the oven and bake for another 15 minutes until the bottom is golden brown. Remove and let cool completely on a wire rack.
- Make the Cherry Filling: In a saucepan, combine cherries, sugar, lemon juice, bourbon, amaretto, cornstarch, and salt. Cook over medium-high heat until boiling, then reduce to medium-low and simmer until cherries soften and mixture thickens, about 8 to 10 minutes. Remove from heat, reserve 3 tablespoons of the liquid and set aside. Stir in gelatin until dissolved and allow filling to cool to room temperature.
- Prepare Cherry Whipped Cream: Using a stand mixer with a whisk attachment, beat mascarpone, cold whipping cream, and powdered sugar at medium speed until soft peaks form. Add the reserved cherry liquid and amaretto, then continue beating until stiff peaks form.
- Assemble the Pie: Spoon the cooled cherry filling evenly into the baked pie crust. Spread or pipe the cherry whipped cream over the top. Optionally, garnish with fresh cherries. Refrigerate until ready to serve and enjoy!
Notes
- Use very cold butter and ice water to ensure a flaky pie crust.
- Blind-baking the crust prevents sogginess from the wet cherry filling.
- Reserving cherry liquid for the whipped cream enhances the cherry flavor.
- Gelatin helps stabilize the cherry filling for a perfect set.
- Allow the pie to chill well before serving for best texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
