Cherry-Amaretto Pie

By miss5elements

Ingredients

• CRUST:
• 2.25 c all-purpose flour
• 2 T sugar
• 1/2 t fine sea salt or table salt
• 1/2 c (1 stick) cold unsalted butter, cut into 1/2" cubes
• FILLING:
• 3/4 c + 2t sugar, divided
• 3 T cornstarch
• 1/4 t fine sea salt or table salt
• 5 c pitted cherries (about 2lbs)
• 1/4 c Amaretto
• 2 T lemon juice (from 1 lemon)
• 1/2 t ground cinnamon
• 1 T unsalted butter, cut into 1/2" cubes
• 1.5 t whole milk

Details

Preparation time 50mins
Cooking time 180mins
Adapted from oprah.com

Preparation

Step 1

1. Make crust: In a food processor, pulse flour, sugar, & salt. Add butter & pulse until it's in pea-size balls; drizzle 1/2c ice-cold water through feed tube & process until clumps form. transfer dough to counter & form 2 disks, 1 slightly larger. Wrap each in plastic wrap. refrigerate for 30 min.
2. Make filling: Preheat oven to 425F & set a baking tray on lowest oven rack. IN a med bowl, mix 3/4c sugar, cornstarch, & salt. Stir in cherries, Amaretto, lemon juice, & cinnamon. Set aside.
3. Unwrap larger disk of dough & set on a floured surface. Dust top w/flour. Roll into a 13" round. Transfer dough to 9.5" pie plate & refrigerate. Roll out other disk on floured surface into a 12" round, and cut into 10 (1"-wide) strips.
4. Pour filling into pie plate, then scatter butter on top. Arrange dough strips over filling, forming a lattice. Trim dough overhang to 3/4". Crimp edges to seal.
5. Brush top of pie w/milk & sprinkle w/remaining 2t sugar. Bake 20 min. Reduce oven temp to 350F & bake until crust is golden, about 1 hr more. (If crust browns before filling bubbles, tent w/foil.) Let pie cool. Serve warm or at room temperature.