Hello summer! Yes you. You with your warm sun, long evenings, colourful markets and trees heavy with fruit that just beg to be eaten. Have I told you lately how much I ♥ you?
I do. I ♥ you a whole lot.
You make weekends like the one I just had possible.
This past weekend was spent with friends at The Mighty Fraser Motel, just outside of Boston Bar. If you haven’t been yet I highly recommend you make the trip. Just look at our deck! And that cherry tree! And those super boozy muddled fresh strawberry cocktails!
Even if you’re just passing through Boston Bar please promise me you’ll stop in to eat at Fat Jack’s Diner. The term diner doesn’t do the place justice. The food and presentation are beautiful. I’d show you pictures of how pretty the food was but, errr, I got a little carried away and dove in before my normally all to instagramy self had a chance to haul in the reins.
As I’m writing this post I just realized that perhaps I should have asked for permission before I picked the 2 lb. of cherries that ended up in this pie. I blame my lack of judgement on the cherries for looking so damn good that I couldn’t help myself.
I also couldn’t help myself from eating another piece. Seriously guys, this cherry pie is something special. What you don’t see in the pictures (cause there wasn’t any last night when I was taking them) but I highly recommend, is making some Amaretto whipped cream.
You need three things:
- Whipping cream (aka heavy cream)
- A splash of Amaretto
- A splash of maple syrup
My apologies about the lack of quantities but it was my handsome man who made it and he doesn’t believe in silly things like carefully measuring ingredients. And since this isn’t exactly the kind of thing you need to worry about being precise with, well, I say just go for it.
This pie really is meant to be eaten with a giant dollop of this cream on top. Amaretto + cherries + super flaky pie crust = dessert heaven.
Speaking of super flaky pie crust …
If you want to read a little more about how to make some seriously kick ass pie crust, visit the Strawberry Rhubarb Pie with Extra Flaky Pie Crust post.
Make sure to follow The Endless Meal!
- 3 cups all purpose flour
- 2 tablespoons white sugar
- 1 teaspoon fine grain sea salt
- ¾ cup cold shortening
- ½ cup cold butter
- 1 ½ teaspoons cold water
- 1 teaspoon apple cider vinegar (or sub white vinegar)
- Optional: 1 teaspoon bacon fat
- 2 lb. cherries, washed, stems removed and pitted
- ½ cup white sugar
- ⅓ cup all purpose flour
- 1 ½ teaspoons amaretto
- About ¾ cup of whipping cream (heavy cream)
- A splash of Amaretto
- A splash of maple syrup
- Combine the flour, sugar and sea salt in the bowl of a food processor and whizz it around to combine.
- Add the shortening, butter and optional bacon fat and pulse to combine. The dough should look a little like wet sand at this point.
- Pour the dough into a large bowl and add the cold water and apple cider vinegar. Working with just the tips of your fingers combine everything together just until the dough forms a ball. Divide the dough into 2 balls and wrap the balls in plastic wrap and place them in the fridge for at least a half hour, or up to 2 days.
- Combine all the filling ingredients in a large bowl and mix together well.
- Preheat the oven to 425 degrees.
- Remove one ball of dough from the fridge, remove the plastic and place it on a piece of parchment paper. Press it down with the heel of your palm then cover it with another piece of parchment. This dough is very soft you will definitely not want to skip the step of putting it between parchment paper. Roll the dough out by starting in the centre and pushing the dough away from you using a rolling pin. Turn the parchment paper ¼ turn after each roll so that the dough forms a circle. Roll the dough so that it is 2 inches larger than your pie pan.*
- Remove the top piece of parchment and use the bottom piece to guide the dough into the pie pan. Make several holes in the bottom crust using the tines of a fork. Place the pie pan in the fridge.
- Remove the second piece of dough from the fridge and repeat the same process. To make a polka dot crust use a straw to make many little holes in the top of the crust.
- Pour the pie filling into the pie pan then top the pie with the second pie crust. Pinch the edges of the pie together.
- Place the pie on a rimmed baking tray and bake it in the preheated oven for 15 minutes. Turn the heat down to 350 degrees and continue to bake it for another 35-40 minutes, or until the filling is bubbling and the crust is light brown. *Keep an eye on the edges of the crust and if they are browning too quickly cover them loosely with aluminum foil. I usually have to do this after 20-25 minutes of baking.
- Remove the pie from the oven and let it cool for at least 15 minutes before you serve it.
- Combine all the ingredients in a medium size bowl and whisk briskly for about 3-4 minutes, or until soft peaks form. (You could use an electric mixer for this instead of a whisk if you wanted.)
- Serve the pie with a big dollop of Amaretto cream on top.