Photography by Elizabeth "Betty" McDonald
Course: Dessert
Author: Elizabeth "Betty" McDonald


  • Cookie Sheet
  • 10" Pie Pan
  • Pot
  • Strainer
  • Plastic Wrap


Butter Crust

  • 5 oz. Butter
  • ¼ Cup Sugar
  • Cups Flour
  • oz. Butter

Cherry Filling

  • 1 Cup Fresh Cherries
  • 3 Cups Frozen Cherries
  • Cup Sugar
  • Zest and Juice of One Lime
  • ½ Cup Water
  • 2 Tbsp. Corn Starch
  • 4 Tbsp. Water
  • Pinch of Ginger, Nutmeg, and Cinnamon Optional

Calamansi Butter

  • ½ Cup Sugar
  • oz. Butter
  • 3 Eggs
  • ½ Cup Calamansi Juice

Cream Topping

  • Cups Heavy Cream
  • ¼ Cup Sugar
  • 1 tsp. Vanilla


Prepare Butter Crust.

  • Cream butter and sugar together and slowly add flour. Mix until sugar is fully incorporated into the butter and dough becomes a pale white color. Spray and flour a cookie sheet.
  • Bake at 350 till golden brown, about 20 minutes.
  • Allow crust to cool.
  • Melt 1.5oz of butter. Crumble the baked crust by hand and add melted butter.
  • Press this mixture into a 10” pie pan.

Prepare Cherry Filling.

  • Pit fresh cherries set aside.
  • Combine frozen cherries, sugar, lime zest/juice, and ½ cup of water in a pot. Cook on medium heat till cherries are soft and juice is bubbling.
  • Mix corn starch and water to make a slurry. Slowly add the slurry to the cooking cherries. Cook till thick and clear again. (You might not need the whole slurry, start slow and add as needed.)
  • Remove from heat, fold in the fresh cherries. Pour into prepped pie pan.
  • Cool in the fridge until topping is made.

Prepare Calamansi Butter.

  • Add all ingredients to a pot and stir continually over low heat. Butter will slowly melt and incorporate. Keep cooking and stirring till the mixture is thick and boiling.
  • Pour into a container through a strainer and cover with plastic wrap making sure it touches the surface to stop a skin from forming. Allow to cool in fridge.

Prepare Cream Topping.

  • Make sure the bowl is very chilled.
  • Whip cream, sugar, and vanilla until smooth medium peaks form.
  • Fold in calamansi butter and top cherry pie.