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Cherry-amaretto pie with mixed berry ripple ice cream
Cherry-amaretto pie with mixed berry ripple ice cream
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Prep Time:
55 minutes
Cook Time:
140 minutes
Total Time:
195 minutes
Indulge in Curtis Stone's cherry pie with mixed berry ripple ice cream.
Ingredients:
  • 1 cinnamon stick
  • 582.50 ml Brand Plain Flour, plus extra for dusting
  • 27.00 gm Brand White Sugar
  • 1.20 gm fine sea salt or table salt
  • 225g cold Brand Unsalted Butter, cut into 1cm cubes
  • 125.00 gm ice-cold water
  • 168.75 gm plus 2 tsp sugar
  • 50.00 ml Brand Corn flour
  • 0.60 gm salt
  • 900g fresh dark sweet cherries, pitted (about 5 cups)
  • 62.50 ml amaretto liqueur
  • 42.00 gm fresh lemon juice
  • 20g Brand Unsalted Butter, cut into 1cm cubes
  • 7.80 gm full cream milk
  • Mixed Berry Ripple Ice Cream (see related recipe)
Instructions:
  • For the crust: Combine flour, sugar, and salt in a food processor. Add butter and pulse until butter is pea-sized. While pulsing, drizzle iced water until moist clumps form. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 1 day.
  • Place a baking tray on the lowest rack in the oven and preheat to 220°C (200°C fan). (This helps ensure a perfectly baked and browned bottom crust.)
  • For the filling: Mix 3/4 cup of sugar, corn flour, and salt in a medium bowl. Add cherries, amaretto, lemon juice, and cinnamon. Set aside.
  • Unwrap the larger disk of dough on a floured surface, dust the top lightly, and roll it into a 33cm round, rotating and dusting occasionally to prevent sticking. Transfer the rolled-out dough to a 24cm glass pie plate, gently pressing it into place. Refrigerate the pie shell. Roll out the second disk into a 30cm round on the floured surface, then cut ten 1.5cm to 2cm-wide strips using a large knife.
  • Pour the cherry filling into the pie shell, creating a slight mound in the center, then evenly distribute the butter on top. Lay the dough strips over the filling in a crisscross pattern to form a lattice. Secure the ends of the strips onto the edges of the bottom crust. Trim any excess dough to 1.5cm, fold it under, and crimp the edges to seal.
  • Brush the pie lattice lightly with milk and sprinkle over 2 teaspoons of sugar. Bake at 200°C for 20 minutes. Lower the oven temperature to 175°C (155°C fan) and continue baking for about 1 hour until the crust is golden and the filling is thickly bubbling. If the top crust browns before the filling bubbles, loosely cover the pie with foil.
  • Allow the pie to cool on a wire rack until it reaches a warm temperature.
  • Serve the warm pie wedges alongside the ice cream.

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