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Cherry Cream Pie

Cherry Cream Pie

From the almond-laced crust through a rich, creamy layer up to the ruby red cherry topping – this is a sweet way to close out the summer months!

Taken from my Mom’s recipe files, this cherry pie does not disappoint. Start by adding almonds to your favorite pie dough, creating a nutty brown crust and the perfect foundation for this chilled dessert.

Then cover that crisp pastry with a luscious blend of fresh lemon juice, sweetened condensed milk, whipped cream highlighted with both pure vanilla and almond extracts.

Then the topping. Made from plump, red cherries hanging out in a lush cherry sauce with just a touch of Amaretto. And though it’s the end of cherry season don’t let that stop you from making this scrumptious pie any time of year. If fresh cherries aren’t available you can use frozen or canned cherries.

For the pastry crust you can use a pie dough made with all butter, all shortening or a blend of the two. I’ve included the recipe for our all butter crust with the added almonds. Just keep in mind a butter crust doesn’t hold the crimped edge shape as well as a crust with all shortening – but either way the taste is quite wonderful!

So enjoy the remaining days of summer and slice yourself a piece of this creamy fruit pie – pretty please, with cherries on top!

Cherry Cream Pie

For the pastry crust:

1-1/2 cups all-purpose flour, plus extra for rolling out the dough

1/8 teaspoon kosher salt

1 tablespoon sugar

½ cup sliced almonds

¾ cup unsalted butter, 1-1/2 sticks

1/3 cup cold water

Cut the butter into cubes and chill in the freezer for about 30 minutes. Combine the flour, kosher salt, sugar and almonds in a food processor. Process for about 10 to 20 seconds or until the almonds are finally ground into the flour.

Scatter the cold butter cubes on top of the flour and pulse about 10 times, just until the butter is the size of peas.

Add the cold water and process for about 10-15 seconds, or just until the water is blended into the flour and butter. Don’t over process or your pastry will be tough. Turn the pastry on a lightly floured sheet of parchment paper.

Using the edges of the parchment, gently pull the dough together and press into a disc.

Dust a rolling pin with flour and roll the dough into a round, about 1/8” thick. Turn the dough occasionally as you roll so it doesn’t stick to the parchment. Lightly spray a 9” pie pan with a cooking spray. Place the pastry dough into the pie pan, gently easing it into the edges of the pan. Trim the excess edges leaving about 2” to 3” overhang. Fold the dough under, crimp to seal the edges and prick the side only with a fork. Refrigerate the dough for at least 30 minutes.

Place a sheet of parchment paper inside the chilled pie shell. Fill with pie weights or dried beans. Bake in a 375-degree over for 20 minutes.

Remove the pie weights and the parchment paper. Return the pie shell to the oven and bake for another 15 minutes or until the pastry is golden. Cover the edges if they start to darken too quickly.

For the filling:

1 can sweetened condensed milk, 14-ounces

1/3 cup fresh lemon juice, about 2-1/2 lemons

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

½ cup heavy cream, whipped

Blend together the condensed milk with the lemon juice, vanilla and almond extract.

Fold in the whipped cream.

Spread in the baked pie shell and refrigerate at least 3 hours or overnight.

For the cherry topping:

4 cups pitted fresh cherries

6 tablespoons sugar

1-1/2 tablespoon cornstarch

1 tablespoon Amaretto

Using a blender or immersion blender puree 2 cups of the fresh cherries.

Mix the cherry puree with the sugar and cornstarch in a saucepan. Cook over medium-low heat until the mixture has thickened, about 10 to 15 minutes.

Add the remaining fresh cherries and the Amaretto. Cover the saucepan and cook for an additional 15 minutes to soften the cherries slightly.

Let the cherry topping cool completely. Spread over the chilled pie filling and refrigerate overnight until the pie has set.

Cherry Cream Pie, courtesy of Preserving Good Stock

August 29, 2018
: One 9

Layer upon layer of flavors and textures –from the almond-laced crust through its rich, creamy layer to the ruby red cherry topping!

By:

Ingredients
  • For the pastry crust:
  • 1-1/2 cups all-purpose flour, plus extra for rolling out the dough
  • 1/8 teaspoon kosher salt
  • 1 tablespoon sugar
  • ½ cup sliced almonds
  • ¾ cup unsalted butter, 1-1/2 sticks
  • 1/3 cup cold water
  • For the filling:
  • 1 can sweetened condensed milk, 14-ounces
  • 1/3 cup fresh lemon juice, about 2-1/2 lemons
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ½ cup heavy cream, whipped
  • For the cherry topping:
  • 4 cups pitted fresh cherries
  • 6 tablespoons sugar
  • 1-1/2 tablespoon cornstarch
  • 1 tablespoon Amaretto
Directions
  • Step 1 For the pastry crust:
  • Step 2 Cut the butter into cubes and chill in the freezer for about 30 minutes.
  • Step 3 Combine the flour, kosher salt, sugar and almonds in a food processor. Process for about 10 to 20 seconds or until the almonds are finally ground into the flour.
  • Step 4 Scatter the cold butter cubes on top of the flour and pulse about 10 times, just until the butter is the size of peas.
  • Step 5 Add the cold water and process for about 10-15 seconds, or just until the water is blended into the flour and butter. Don’t over process or your pastry will be tough.
  • Step 6 Turn the pastry on a lightly floured sheet of parchment paper. Using the edges of the parchment, gently pull the dough together and press into a disc. Dust a rolling pin with flour and roll the dough into a round, about 1/8” thick. Turn the dough occasionally as you roll so it doesn’t stick to the parchment.
  • Step 7 Lightly spray a 9” pie pan with a cooking spray. Place the pastry dough into the pie pan, gently easing it into the edges of the pan. Trim the excess edges leaving about 2” to 3” overhang. Fold the dough under, crimp to seal the edges and prick the side only with a fork. Refrigerate the dough for at least 30 minutes.
  • Step 8 Place a sheet of parchment paper inside the chilled pie shell. Fill with pie weights or dried beans. Bake in a 375-degree over for 20 minutes.
  • Step 9 Remove the pie weights and the parchment paper. Return the pie shell to the oven and bake for another 15 minutes or until the pastry is golden. Cover the edges if they start to darken too quickly.
  • Step 10 Note: An all butter crust won’t hold the crimped edge detail as well as a crust made with all shortening – use your favorite!
  • Step 11 For the filling:
  • Step 12 Blend together the condensed milk with the lemon juice, vanilla and almond extract.
  • Step 13 Fold in the whipped cream.
  • Step 14 Spread in the baked pie shell and refrigerate at least 3 hours or overnight.
  • Step 15 For the cherry topping:
  • Step 16 Using a blender or immersion blender puree 2 cups of the fresh cherries.
  • Step 17 Mix the cherry puree with the sugar and cornstarch in a saucepan. Cook over medium-low heat until the mixture has thickened, about 10 to 15 minutes.
  • Step 18 Add the remaining fresh cherries and the Amaretto. Cover the saucepan and cook for an additional 15 minutes to soften the cherries slightly.
  • Step 19 Let the cherry topping cool completely. Spread over the chilled pie filling and refrigerate overnight until the pie has set.


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