CHERRY CREAM PIE WITH CALAMANSI BUTTER
Photography by Elizabeth "Betty" McDonald
10" Pie Pan
- 5 oz. Butter
- ¼ Cup Sugar
- 1¼ Cups Flour
- 1½ oz. Butter
- 1 Cup Fresh Cherries
- 3 Cups Frozen Cherries
- ⅓ 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
- ½ Cup Sugar
- 2½ oz. Butter
- 3 Eggs
- ½ Cup Calamansi Juice
- 1½ 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.