American Pie Council

Chocolate Cherry Amaretto Pie

Chocolate Cherry Amaretto Pie
2012 Amateur Crisco Classic Cherry

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.

2/3 cup hot fudge ice cream topping
Carefully spread the ice cream topping into the bottom and sides of the baked pie crust.

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.