Cherry City Amaretto-Cherry Cream Pie

Named after Salem, Oregon’s cherry-growing heritage, this pie is a love letter to the fruit that put the region on the map.

The cherry filling gets a splash of amaretto liqueur, a hit of lemon juice, and just enough cornstarch to hold it all together without turning gummy.

Underneath sits a rich almond cream custard made with half-and-half, egg yolks, and almond extract.

On top, stabilized whipped cream (gelatin keeps it from weeping) and shaved white chocolate finish the whole thing with elegance.

This is a three-layer pie that rewards your patience with every single bite.

Chef’s Tips

• The cream layer must chill completely before the cherry filling goes on top. Warm custard and fruit filling don’t play well together.
• A tablespoon of amaretto is subtle. If you want a stronger almond punch, add a touch more to taste.
• Stabilizing the whipped cream with gelatin means this pie holds up for hours on a dessert table without deflating.
• Shave the white chocolate with a vegetable peeler for thin, elegant curls.