SO I pretty much only know how to make pie with bourbon in it... apple, pecan, and yes now cherry! I made this particular pie for the 4th of July but I am thinking it would work well in the Fall too because I mean can you really go wrong when there is bourbon and cherries involved? I've had people tell me in the past that they find pies intimidating to make and so I wanted to say up front this pie is super easy! This crust I swear by for every pie I make and it seriously takes no time to put together at all! If you have been putting off pie making try this one, seriously!!!!
- 2 cups flour (plus flour for rolling out the dough)
- 1/2 teaspoon salt
- 2 sticks butter (I always use a little less)
- 1/4 cup water (or a bit more or less depending on the consistency of your pie dough)
- 5-6 cups cherries (I used fresh but have used frozen before too!)
- 1/4 cup bourbon (I used Axe & Oak and it was amazing!)
- 1 tablespoon arrowroot powder (or corn starch)
- 1/4 cup sugar (I actually used maple syrup and the original recipe called for 3/4 cup sugar but I like my pies a little tart)
- 1 tablespoon lemon juice
Preheat oven to 375 degrees (Okay so confession the pie crust is suppose to rest for 2 hours or more in the fridge but I pretty much always skip this part and it seems to come out fine! If you are more patient than me definitely let your dough chill for a few hours before rolling out!)
Mix the flour and salt together and then cut in the butter. You can do this in a food processor or I like to use a cheese grater it works well and is very efficient! Then slowly add the water until you have a nicely combined dough... this is when you would chill it OR if you are impatient like me roll the dough out on a floured surface and then place in pie pan (spray pan with cooking spray or butter first)
In a separate bowl mix together the cherries, bourbon, arrow root powder, lemon juice, and sugar (or maple syrup). Pour this mixture into the pie pan and then top with more pie crust! I like to cut mine into strips and create a lattice but it can also be fun to create different shapes with cookie cutters... be creative!
You could put an egg wash on top of the pie before cooking but I generally skip this step AND sometimes sprinkle a bit of sugar on top just for fun.
Bake at 375 for roughly an hour... I say roughly because every oven is different and so check frequently and test to make sure the pie is cooked through!
Let cool... or serve hot if you again are impatient like me but for the sake of not burning your tongue let it cool for a little while and eat at your own risk! This pie goes quickly so definitely make a few... or if your like me leave them out overnight so your dog can steal them and be forced to bake new ones in the morning... just kidding don't do that!
Okay! So there you go! Bake at your own risk. I should say I am a baker who "eyes" my measurements so seriously go with your gut, follow the recipe within reason, and don't be afraid to experiment! The beauty of cooking is that you can create something amazing and wonderful and can be as creative as you want in the process! If you have any tips, questions, suggestions, or other pie recipes please leave them in the comments below!