Creamy Blueberry Amaretto Pie Recipe

Today is the 3rd “monthiversary” of the North Minneapolis Tornado.

I don’t know why this one is harder to deal with than the past two, but I’ve been really down and sort of morbid today. I actually looked at my tweets from the day of the tornado – the first time since tweeting them. If that wasn’t bad enough, I actually called up the alarm company and asked about getting the audio of the calls they made to us that day, which they’ll be emailing to me within 48 hours. I was on the phone with them as we drove into the area, and started seeing the damage. I’m sure it was nothing but a bunch of incoherent screaming … but curiosity has taken over.

I’ve just been in a really weird place all day, my apologies if you’ve been putting up with my tornado nonsense on Twitter and Facebook (and now here!) today!

So, trying to brighten the day a little, I’d like to share a new recipe: Creamy blueberry amaretto pie. This is the recipe that I worked out in a dream, as mentioned in my recipe for Southern Comfort Peach Pie. Lucid dreaming comes in handy sometimes! I tend to do a lot of problem solving and creative prep work while fast asleep.

This isn’t a traditional blueberry pie for two reasons:

– The introduction of amaretto adds a new level of complexity to the filling.

– The addition of cream cheese makes the filling almost a cross between a blueberry pie and a cheesecake.

The creaminess works well with the amaretto and blueberries, and this results in a well-structured pie that doesn’t ooze all over the plate. (Once cooled, anyway!) It’s delicious warm or cold, and is easy to make.

As always, if you like dessert recipes that gain a little extra something by flavoring with liqueurs… check out my first cookbook, The Spirited Baker.

Enjoy!

Creamy Blueberry Amaretto Pie

1/4 cup Cornstarch
1/4 cup Amaretto
3/4 cup Sugar
4 cups Fresh blueberries
1 brick cream cheese (8 oz), softened
1/4 cup Amaretto
2 eggs

2 pie crusts

In a medium saucepan, combine cornstarch and amaretto, whisking until smooth with no lumps. Add sugar, continuing to whisk until fully incorporated. Heat over medium-low heat until mixture begins to simmer. Add blueberries, tossing to coat well with the liquid. Continue to cook for 5 minutes.

Cream together cream cheese, amaretto, and eggs until well incorporated and smooth. Stir into blueberry mixture. Heat, stirring frequently, until mixture comes just to a boil. Remove from heat, allow to cool to room temperature.

Line a 9 inch pie plate with a pie crust (store bought, or see recipe HERE). Fill with berry mixture, top with a second crust, seal the edges. Cut a few holes in the top to vent the steam.

Cut 2″ wide strips of foil, use to cover the edges of the pie crust to prevent burning.

Bake for 25 minutes at 375°F (190°F). Remove foil, return pie to oven, and back for another 20-30 minutes, or until upper pie crust is golden brown. Allow to cool on a wire rack before serving.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

On the afternoon of May 22, 2011, North Minneapolis was devastated by a tornado. Twisted recounts the Porters’ first 11 months, post disaster. Rebuilding their house, working around the challenges presented by inadequate insurance coverage. Frustration at repeated bouts of incompetence and greed from their city officials. Dealing with issues such as loss of control, logistics, change, and over-stimulation, as an Aspergian woman.

Subjects covered include: Opportunistic “Vultures”, gawkers, new friendships, a bizarre gingerbread house, unique decisions made with the rebuild – including an internet-famous kitchen backsplash, “Tornado Claus”, contractor drama, water balloons, DIY design and work, music, sensory overload, and details on how to cook jambalaya for almost 300 people, in the parking lot of a funeral home… should you ever find yourself in the position to do so. Order your hard copy here, or digital edition here.

2 thoughts on “Creamy Blueberry Amaretto Pie Recipe

  1. Do you think I could substitute ricotta instead of cream cheese? I sent my daughter to the market for ricotta a couple of days ago and she brought home a 5-pound tub — looking for fun ways to use it. I’ll definitely be trying this wonderful looking recipe either way. Thank you!

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