Amaretto Sweet Cherry Pie

Amaretto and cherries are a match made in heaven in this Pillsbury Refrigerated Pie Crust Pie Baking Championship winner.

Amaretto Sweet Cherry Pie

PillsburyRecipe by Pillsbury

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35 minutes

3 hours 10 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 450
  • 16g
    (Saturated Fat 7g, Trans Fat 0g)
  • 35mg
  • 340mg
  • 72g
    (Dietary Fiber 2g, Sugars 41g)
  • 2g
  • Percent Daily Value*
  • 4%
  • 4%
  • 2%
  • 4%
  • Exchanges
  • 3
  • 1 1/2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 5

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Juliana Black of Garland, Texas, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 State Fair of Texas.

  • For layered flavor, fold a dash of amaretto or a teaspoon of almond extract into whipped cream topping.

Ingredients

  • 1  cup sugar
  • 1/4  cup quick-cooking tapioca
  • 1/8  teaspoon salt
  • 4  cups halved pitted fresh or frozen (do not thaw) dark sweet cherries
  • 1/4  cup amaretto
  • 1  box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1/3  cup butter toffee glazed sliced almonds
  • 1 1/2  tablespoons cold butter, cut into small pieces
  • 1  egg
  • 1  tablespoon water

Directions

  1. 1Heat oven to 400°F. In large bowl, mix sugar, tapioca and salt; stir in cherries and amaretto. Let stand 15 minutes.
  2. 2Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Spoon cherry mixture into crust-lined plate. Sprinkle with almonds; dot with butter. Top with second crust and flute; cut slits in several places.
  3. 3In small bowl, beat egg and water until blended; brush over top crust.
  4. 4Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover crust edge with strips of foil to prevent excessive browning; bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until golden brown. Cool at least 2 hours before serving.

Categories: Course, Desserts, Pies

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