Description
This Cherry Bourbon Pie is a delightful blend of sweet fresh cherries infused with the warm, rich flavor of bourbon and a hint of orange zest. Encased in a flaky all-butter vodka crust, this pie is perfect for a special dessert that balances fruity brightness with a subtle kick of bourbon and a lovely, golden lattice top.
Ingredients
Pie Dough
- 1 batch (2 disks) All Butter Vodka Dough
Filling
- 5-6 cups fresh red cherries, pitted and halved
- 2 strips of orange zest (1 inch wide)
- 2 tbsp fresh orange juice
- 1/4 cup bourbon (plus 1 teaspoon for egg wash)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp tapioca starch
- 1 teaspoon pure vanilla extract
- 1 teaspoon bitters
Topping
- 1 tablespoon turbinado sugar
- 1 egg (for egg wash, mixed with 1 teaspoon bourbon)
Instructions
- Prepare Dough: Make or have ready a batch of All Butter Vodka Dough, divided into two disks, one for the bottom crust and one for the top crust.
- Prepare Filling: Pit and halve 5 to 6 cups of fresh cherries and place them in a large mixing bowl. Peel two 1-inch wide strips of orange zest and add to the cherries.
- Mix Filling Ingredients: In a large saucepan or Dutch oven, combine the cherries, brown sugar, granulated sugar, 1/4 cup bourbon, and 2 tablespoons orange juice. Let this mixture sit at room temperature for 15 minutes to macerate.
- Cook Filling: Add tapioca starch to the cherry mixture and cook over medium-low heat for about 5 minutes, stirring gently, until the filling thickens slightly.
- Finish Filling: Remove the pan from heat, take out the orange peel strips, then stir in the vanilla extract and bitters. Transfer the filling to a bowl and refrigerate for about one hour until cool.
- Preheat Oven: Position the oven rack in the lower third of the oven. Preheat to 400°F (204°C).
- Roll Out Bottom Crust: Take one dough disk from the refrigerator and roll it out on a lightly floured surface into a 12-inch round. Transfer carefully into a 9-inch pie pan, leaving a 1-inch overhang all around. Chill in fridge.
- Roll Out Top Crust and Design: Roll the second dough disk to a 12-inch round and cut into 1-inch strips using a pastry wheel. Also cut small star shapes from the remaining dough for decoration.
- Assemble Pie: Pour the cooled cherry filling into the prepared bottom crust. Create a stripe design across the filling with the dough strips and decorate with the star shapes as desired.
- Apply Egg Wash & Sugar: In a small bowl, mix one egg with 1 teaspoon bourbon. Gently brush this egg wash over the top crust strips and stars, then sprinkle with turbinado sugar.
- Bake Pie: Bake the pie at 400°F for 20 minutes. Then reduce the oven temperature to 350°F (177°C) and bake for an additional 25-35 minutes until the crust is deep golden and cooked through.
- Cool and Serve: Allow the pie to cool for at least one hour before serving. Enjoy with a classic Old Fashioned cocktail made from the leftover bourbon and bitters for a perfect pairing.
Notes
- Use fresh, ripe cherries for the best flavor and texture.
- The tapioca starch helps achieve a thick and glossy filling without making it runny.
- Chilling the dough and filling before assembling ensures a flaky crust and prevents sogginess.
- You can substitute bourbon with whiskey if desired.
- The All Butter Vodka Dough recipe provides a flaky and tender crust with great handleability.
- Be sure to cool the pie completely so the filling sets properly before slicing.
- Prep Time: 1 hour 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
