Curtis Stone’s Sweet Cherry Pie Recipe

Curtis Stone’s Sweet Cherry Pie, comes to us just in time for Valentine’s Day. Curtis chatted to us about his latest LA pop up – The Pie Shop By Gwen, and shared his Cherry-Amaretto Lattice Pie recipe exclusively with The Carousel.

Curtis Reveals His New Pop LA Up

“Hot pies, cold drinks, get your hot pies, cold drinks here,” laughs a relaxed and ever-smiling Curtis Stone when he talks about his latest venture in Beverly Hills, The Pie Shop by Gwen.

Curtis did a very clever Covid-dance when Maude was forced into a pandemic-pause in 2020. He first reimagined the very special space as a boutique marketplace. This year, as a testament to Curtis’ creative and always-evolving brand, it emerges as a pie shop.

Selling everything from savoury pies, sweet dessert pies like this one, Sticky Toffee Pudding and even egg and cheddar breakfast puddings, the bakery will draw from Curtis’ Aussie upbringing, as well as his years cooking in London with Marco Pierre White.

Curtis continues, ”Pull this cherry pie out of your back pocket for your next special summer occasion or Sunday night family meal.”

Indeed, we think this is perfect for a romantic dessert, teamed with perhaps a chilled Rosé or a glass of bubbles!

“The pie looks like something from the best pastry shop in town but is far better than any store-bought dessert,” says Curtis. “The cherries are fresh, the dough is super buttery and tender, and the lattice allows steam to escape, thickening the juices and concentrating the flavour of the pie filling.”

Curtis Stone Shares His Cherry-Amaretto Lattice Pie Recipe

Serves: 8 to 10

Prep Time: 30 minutes

Cook Time: 1 hour and 20 minutes, plus at least 1 hour cooling time

Make-Ahead: Curtis Stone’s Sweet Cherry Pie is best served warm but it will keep, covered, at room temperature, for up to 1 day.

Ingredients

3/4 cup plus 2 teaspoons sugar

3 tablespoons cornstarch

1/4 teaspoon salt

5 cups pitted fresh dark sweet cherries (about 1 kilo un-pitted cherries)

1/4 cup amaretto

2 tablespoons fresh lemon juice

1 cinnamon stick

Buttery Pastry Dough (recipe follows), shaped into 2 disks and chilled

1 tablespoon unsalted butter, cut into 1/2-inch cubes

1 1/2 teaspoons whole milk

Vanilla ice cream, for serving

Method

1. Position one rack in the lower third of the oven and a second rack just above it. Set a baking sheet on the bottom rack. (Being near the heat source will help the bottom crust bake and brown properly. The baking sheet will catch any bubbled-over juices.) Preheat the oven to 220°C/425°F.
   
2. In a medium bowl, combine 3⁄4 cup of the sugar, the cornstarch, and the salt. Stir in the cherries, amaretto, lemon juice, and cinnamon stick; set aside.
   
3. Unwrap the larger disk of dough, set it on a floured surface, and lightly dust the top of the dough. Roll out the dough into a 13-inch round, occasionally rotating the dough and dusting it with flour to prevent sticking. Brush away the 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 disk of dough into a 12-inch round. Using a large knife, cut ten 1-inch-wide strips from the dough round.
   
5. Transfer the cherry filling to the pie shell, then scatter the butter on top. Arrange the dough strips over the filling, forming a lattice. Trim the dough overhang to 3/4 inch. Pinch the bottom crust and strips together and fold the overhang under. Crimp the edges to seal. Lightly brush the lattice with the milk and sprinkle the remaining 2 teaspoons sugar over it.
   
6. Bake the pie on the rack above the baking sheet for 20 minutes. Reduce the oven temperature to 350°F and bake the pie for about 1 hour longer, or until the crust is deep golden and the filling is bubbling. If the crust begins to brown too quickly, tent the pie with foil. Let the pie cool on a wire rack until warm, about 1 hour.
   
7. Cut the pie into wedges and serve warm with ice cream.

Curtis Stone On How To Lattice

“The word “lattice” refers to the strips of pastry woven together to create the top crust. Once you get going, latticing is a pretty simple technique, and it’s fun to do. If weaving feels a bit intimidating, though, just lay half of the strips across the pie parallel to each other, then lay the remaining strips across them, perpendicular to the bottom strips. Don’t worry if your strips aren’t perfect— all the more handmade charm.”

For a detailed lattice, follow this advice:

“Lay half of the strips across the filling, spacing them evenly. Fold back every other strip; then place another strip perpendicular at the folded edge of the strips. Unfold the folded strips so they lie over the perpendicular strip. Fold back 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 pastry strips to cover the pie with the lattice.