Chocolate Cherry Amaretto Pie 2012 Amateur Crisco Classic Cherry CRUST 1 cup flour 1/2 cup Crisco shortening 1/4 cup cold water 1 pinch salt Cut the Crisco shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in the cold water. Refrigerate until chilled through. Roll out the dough on a floured board to fit into a 9-inch pie pan. Bake the pie crust in a 400 degree oven for about 8-10 minutes or until lightly browned. Take out and cool completely. CHOCOLATE FUDGE LAYER 2/3 cup hot fudge ice cream topping Carefully spread the ice cream topping into the bottom and sides of the baked pie crust. CHERRY FILLING 2 cups pitted sour cherries 1 1/2 cups white sugar 10 tsp cornstarch 1 Tbsp butter 1/2 tsp amaretto extract whipped cream and chocolate curls for garnish Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute or until the juices thicken and become transparent. Remove the pan from the heat and stir in the butter and amaretto extract. Pour into the pre-baked pie shell that has been coated with the hot fudge topping. Refrigerate until the cherry filling is totally set. Garnish with whipped cream and chocolate curls if desired.