Filled with a layer of juicy cherries cooked with bourbon, and topped with a mascarpone & cherry whipped cream, this chilled pie is soon to be your new favorite. You can also used frozen cherries, too, if you don’t have any fresh ones on hand.
Ingredients
Pie Crust
- 2 3/4 Cups Flour
- 2 Tablespoons Granulated Sugar
- 1/2 Teaspoon Salt
- 8 ounces Unsalted Butter very cold
- 9 to 12 Tablespoons of 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
Pie Crust
- In a large bowl, mix together the flour, sugar, and salt until combined. Using a box grater, grate the butter using the large hole setting of the grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 10 seconds or so. When all the butter is in, pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.
- Roll out the dough until it is 1 cm thick and transfer it to a greased 9-inch pie pan. Press the crust into the pan, trim off the excess leaving a 1-inch overhang. Fold the 1-inch overhang under the edge of the crust all the way around and pinch the edges. Poke the inside of the crust with a fork all over. Cover and place the pan in the freezer for 30 minutes. Preheat the oven to 375 degrees Fahrenheit. Grease one side of a piece of tin foil and place it in the pie crust, greased side down, pressing it into the sides of the crust. Pour dried beans or place pie weights into the pie crust, pressing them gently into the sides of the crust a bit (this will help keep bubbles from forming and keep the walls of the crust from collapsing/shrinking.)
Place the pan on a lipped baking sheet and bake until the edges are juuust starting to brown, about 15 minutes. Then remove the pie and gently remove the tin foil + weights from the crust (if you lift the edges of the foil you should be able to get it out in one shebang). Whisk together the egg and milk in a small bowl and then lightly brush the exposed crust with it. Place the crust back in the oven and bake until the bottom is golden brown, about 15 minutes more. Remove from the oven and place on a wire rack to cool completely.
- Bring everything except the gelatin to a boil over medium high heat. Reduce heat to medium low and cook until the cherries have softened and the mixture has thickened, about 8 to 10 minutes. Remove from heat, reserve 3 tablespoons of the liquid from the cherry filling and set the liquid aside (you’ll put it in the cream filling later). Stir the gelatin into the cherry filling and set aside to cool to room temperature.
Cherry Whipped Cream + Assembly
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, whipping cream, and powdered sugar at medium speed until the mixture thickens and is able to hold a soft peak. Add the reserved cherry liquid and the amaretto to the mixture and continue beating until it holds a stiff peak.
- To assemble, empty the cherry filling into the pie crust, and top with the cherry whipped cream. You can place some fresh cherries on top for garnish, too, if you’d like. Enjoy!