Cherry Bourbon Pie Recipes

CHERRY-BOURBON PIE

Steps:

• For crumble:
• Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.
• For pie:
• Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
• Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.
• Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4-1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.

CHERRY BOURBON PIE

Steps:

• You will need a single batch (2 disks, one for the top crust and one for the bottom crust) of prepared pie dough, you can't go wrong with my All Butter Vodka Dough Recipe.
• Pit and halve 5-6 cups of cherries and set aside in a mixing bowl. Peel two 1" wide strips of orange peel and add to cherries.
• Combine the cherries, brown sugar, granulated sugar, 1/4 cup of bourbon and orange juice in a large saucepan or dutch oven. Allow to sit at room temperature for 15 minutes.
• Add tapioca starch and simmer mixture over medium/low heat for about 5 minutes, until it begins to thicken.
• Remove from heat and remove orange peel. Stir in vanilla and bitters. Transfer to a mixing bowl and refrigerate the filling until cool, about an hour.
• Place oven rack in the lower third of oven and preheat oven to 400°F.
• Remove dough disks from refrigerator and roll out the first disk into a 12" round on a lightly floured surface. Gently transfer the dough disk into a 9" pan, leaving a 1" overhang all the way around. Let it chill in the fridge while you prepare the rest.
• Roll the second dough disk out into a 12" round and cut desired top crust design. To create the stripes and stars, first slice the dough round into 1" strips using a straight edge and a pastry wheel.
• Pour the cherry filling into the prepared pie shell. Use the cut strips to create a stripe design over the filling. Cut little stars from the remaining pie dough and decorate the pie as desired.
• Mix the egg and 1 teaspoon of bourbon together in a small bowl. Gently brush the top crust with egg wash and sprinkle with turbinado sugar.
• Bake for 20 minutes on 400°F. Lower the oven temperature to 350° and bake for another 25-35 minutes until the crust is a deep golden color.
• Allow to cool for at least an hour before enjoying. FYI, you have all the mixings to make yourself an Old Fashioned so why not pour yourself one while you wait.

BOURBON-SOAKED CHERRY-CHOCOLATE MOUSSE PIE

Steps:

• For the pie: The day before making the pie, put the cherries and bourbon in an airtight container and let set overnight.
• Preheat the oven to 350 degrees F.
• Line an 8-inch pie dish with the pie crust. Trim the excess off, crimp the edges and poke the bottom and sides with a fork. Place a piece of parchment or wax paper on the crust in the pie dish and fill three-quarters full with dried beans.
• Bake for 15 to 20 minutes. Remove the beans and paper, return to the oven and finish baking until medium brown, another 15 to 20 minutes. Let cool completely.
• In a medium mixing bowl, add the cream cheese, sugar and cocoa powder and whip until light and fluffy. Add the cream, vanilla and salt and whip on low to combine. Turn to high and whip until light and fluffy and stiff peaks form.
• Drain the bourbon off the cherries (save the bourbon and make a nice cocktail for later). Reserve 5 to 6 cherries for decorating the top of the pie.
• Spoon half of the chocolate mousse into the cooled pie shell and spread evenly. Sprinkle half of the remaining cherries over the filling. Spoon the rest of the mousse over the cherries and smooth out. Top with the remaining cherries.
• For the topping: In the same mixing bowl, add the cream, sugar and vanilla and whip until stiff peaks form. Pipe or spoon on the topping and decorate with the saved cherries. Put in the fridge for at least an hour and up to overnight.

GIANT BOURBON-CHERRY TOASTER TART PIE

Steps:

• Adjust an oven rack to the bottom position. Preheat the oven to 400 degrees F.
• Whisk the granulated sugar and cornstarch in a medium nonreactive saucepan. Add the lemon juice and 2 tablespoons of the bourbon; whisk until well blended. Stir in the cherries and cook over medium-high heat, stirring, until the mixture boils and thickens, and the cherries are nice and soft, about 12 minutes. Remove from the heat and let cool to room temperature, about 20 minutes.
• Place one of the pie crusts on a parchment-lined baking sheet. Dock the center of the crust a few times with a fork. Add 1 cup of the cherry jam to the center of the crust and spread it evenly, leaving a 1-inch border. (Cover and refrigerate the remaining jam for up to 1 week.) Place the second pie crust on top, seal the edges, and dock the center three times with a fork. Bake until golden brown, 35 to 40 minutes. Let cool for 15 minutes.
• While the tart is cooling, make the icing. Add the confectioners' sugar, half-and-half, vanilla and the remaining 2 teaspoons bourbon to a medium bowl. Whisk until thick and smooth. Using a rubber spatula, add the icing to the center of the cooling tart and spread it nearly to the edges. Sprinkle with the raw sugar and nonpareils, if using. Cut the tart into wedges and enjoy!

CHERRY-BLUEBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
• Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.