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Amaretto Sweet Cherry Pie

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Amaretto Sweet Cherry Pie
  • Prep Time 25 min
  • Total Time 3 hr 30 min
  • Servings 8
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Dark sweet cheerios and nutty amaretto are a perfect match in this prize-winning pie recipe. Spike some whipped cream with amaretto or almond extract for a flavorful 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
1
egg
1
tablespoon water

Directions

  • 1 Heat oven to 400°F. In large bowl, mix sugar, tapioca and salt; stir in cherries and amaretto. Let stand 15 minutes.
  • 2 Make 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. Cut butter into small pieces; sprinkle over filling. Top with second crust; seal and flute. Cut slits in several places in top crust.
  • 3 In small bowl, beat egg and water until blended; brush over top crust. Line cookie sheet with foil; place pie on cookie sheet. Cover crust edge with pie shield rings or strips of foil to prevent excessive browning.
  • 4 Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until golden brown. Cool on cooling rack at least 2 hours before serving.
Tips  

Juliana Black of Garland, Texas, won the Pillsbury™ Refrigerated Pie Crusts Pie Baking Championship at the 2009 State Fair of Texas with this recipe.

For layered flavor, fold a dash of amaretto or a teaspoon of almond extract into whipped cream or whipped topping to serve with this pie.

Nutrition Information 
No nutrition information available for this recipe
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