Celebrity Chef Curtis Stone Shares His Cherry Amaretto Pie Recipe

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Celebrity Chef Curtis Stone joined us live to share his Cherry Amaretto Pie recipe. He also referred to his new TV show “Crime Scene Kitchen” and his restaurant Gwen, which will reopen on June 15.

For more information on Gwen, visit GwenLA.com.

For more information on the Pie Room by Gwen, follow them on Instagram @thepieroombygwen.

For the full Cherry Amaretto Pie recipe, see the instructions below.

Curtis Stone Morello Cherry Amaretto Pie
Take this cherry pie out of your back pocket for your next special summer occasion or a Sunday night family meal. The pie looks like something from the best pastry shop in town but is way better than any store-bought dessert. The cherries are fresh, the dough is super buttery and tender, and the mesh allows steam to escape, thickening the juice and concentrating the flavor of the pie filling.
Servings: 8 to 10
Preparation time: 30 minutes
Cooking time: 1 hour and 20 minutes, plus at least 1 hour cooling
Make Ahead: Pie is best served hot, but will keep, covered, at room temperature, for up to 1 day.

Ingredients

  • 3/4 cup plus 2 teaspoons of sugar
  • 3 tablespoons of cornstarch
  • 1/4 teaspoon of salt
  • 5 cups pitted fresh sour cherries (about 2 pounds unpitted cherries)
  • 1/4 cup of amaretto
  • 2 tablespoons of fresh lemon juice
  • 1 cinnamon stick
  • Butter pie crust (following recipe), shaped into 2 discs and refrigerated
  • 1 tablespoon unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 teaspoons whole milk
  • Vanilla ice cream, for serving

Instructions
1. Place a rack in the lower third of the oven and a second rack just above. Place a baking sheet on the lower rack. (Being near the heat source will help the bottom crust to bake and brown properly. The baking sheet will catch any bubbling juices.) Preheat oven to 425 ° F.
2. In a medium bowl, combine 3⁄4 cup of the sugar, cornstarch and salt. Stir in cherries, amaretto, lemon juice and cinnamon stick; put aside.
3. Unwrap the larger disc of dough, place it on a floured surface and lightly sprinkle the top of the dough. Roll out the dough into a 13-inch round, turning the dough occasionally and dusting it with flour to prevent sticking. Remove excess flour and transfer the dough to a 9-1 / 2-inch glass pie plate, centering it in the pie plate and letting the excess dough hang over the edges. Lightly press the dough into the dish. Refrigerate the pie shell.
4. On the floured surface, roll out the other disc of dough into a 12-inch round. Using a large knife, cut ten 1-inch-wide strips from the round of dough.
5. Transfer the cherry filling to the pie shell, then spread the butter on top. Arrange the dough strips on the filling forming a mesh (see Note on page 146). Cut the overhang of the dough to 3/4 inch. Pinch the bottom crust and thongs together and fold the overhang underneath. Crimp the edges to seal. Lightly brush the trellis with the milk and sprinkle the remaining 2 teaspoons of sugar over it.
6. Bake the pie on the wire rack above the baking sheet for 20 minutes. Reduce oven temperature to 350 ° F and bake pie for about 1 hour more, or until crust is golden brown and filling is bubbling. If the crust begins to brown too quickly, try the pie with foil. Cool pie on a wire rack until heated through, about 1 hour.
7. Cut the pie into quarters and serve hot with ice cream.

How to trellis:
The word “lattice” refers to the strips of dough woven together to create the top crust. Once you get started, the trellis is a pretty straightforward and fun technique to do. If the weaving seems a little intimidating to you, simply lay half of the strips on the pie parallel to each other, then lay the remaining strips across, perpendicular to the lower strips. Don’t worry if your bands aren’t perfect, all the more for handmade charm. He
Here’s how to form a woven trellis: Lay half of the strips over the trim, spacing them evenly. Fold every other strip; then place another strip perpendicular to the folded edge of the strips. Unfold the folded strips so that they rest on the perpendicular strip. Fold over the other set of strips. Stopping about 1 inch from the first perpendicular strip, place a second perpendicular strip at the folds and unfold the folded strips. Repeat with the remaining 3 strips of dough to cover the pie with the lattice.

Technical advice:
How to get a delicate flaky crust: When making pies or pies, the goal is to make sure that your crust is delicate and flaky, and this is achieved by handling the dough as little as possible and using only a small amount. amount of liquid. So don’t knead this dough like you would bread dough… they are complete opposites. For pie or pie dough, you just want to mix it gently until the dough starts to clump; once that happens, just gently shape it into a disc, then cool and unwind it when cold. This traps all the pieces of butter that give the flaky texture to your crust.

This segment aired on the KTLA 5 Morning News on June 9, 2021.





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