over 2 years ago
Real Cherry Bourbon Pie is a slice of summer on a plate. Subtle hints of cinnamon make the cherries pop, while the kicky bourbon adds depth, and the lemon juice balances out the sweetness. Take juliagoolia's suggestion and serve it alongside a scoop of vanilla ice cream. You'll think you've died and gone to pie heaven. For those of you who are intimidated by pie crust, the lard makes this one very forgiving and results in a flaky, tender, flavorful crust.
I hate those canned cherry pie fillings - I do not understand why you would use them! It is hard for me to trust anything neon from a can that is supposed to taste like the real natural product. I therefore constructed a cherry pie recipe that is true to the flavor of cherries. The bourbon really brings a nice kick and spice to this recipe. Vegetable shortening or duck fat can be substituted for the lard, but it brings such a nice flavor and texture to the crust, it is hard to beat. This recipe is a compilation from a variety of sources, including my grandmother and my pastry mentor, Claudia Silva.
Makes 1 whole pie!
- 2 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 2 tablespoons sugar
- 6 ounces butter, cubed
- 1/2 cup lard
- 1/4 cup bourbon, cold
- 2 tablespoons ice water
Pulse 1 1/2 C of flour, salt, and sugar in a food processor with the dough attachment until fully mixed.
Add the cubed butter and lard. Pulse until lard has been blended, but there are still chunks of butter. Should take 2-3 long pulses.
Add the remaining 1 C of flour, pulse 2-3 quick pulses. The texture should be shaggy. Dump mixture into a regular medium sized mixing bowl.
Add the bourbon and ice water. Mix dough with hands until it holds together on its own, but do not over mix - it should remain shaggy. Wrap dough with plastic wrap in 2 4" discs and chill in refrigerator for one hour to rest.
Take one of the discs out right before you are ready to roll. Cover the bench and rolling pin with flour, and roll out the disc in a circular shape about 1/4" thick to cover the pie tin (about 10-12"). Use as much flour as you need. Place the rolled out dough into the pie tin, and trim off any dough overhang that is longer than an inch. Chill in refrigerator for 40 minutes to an hour.
- 2 1/2 pounds pitted and halved cherries
- 3/4 cups sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons bourbon
- 1/4 teaspoon cinnamon
- 2 tablespoons tapioca flour
- 2 tablespoons butter
- 1 egg
- turbinado sugar, for sprinkling
- Vanilla ice cream
Preheat oven to 400 deg F with a baking stone or sheet pan on the center rack.
Puree 1/2 pound of pitted halved cherries in a food processor or blender. Strain.
Combine the remaining cherries, cherry puree, sugar, salt, lemon juice, bourbon, cinnamon, and tapioca flour in a large bowl. Let sit for about 20 minutes to macerate. Pour filling into chilled pie shell. Dot with butter. Keep in refrigerator.
Roll out the second dough disc to 1/4" thickness. Gently transfer to top of pie using your rolling pin. Press the bottom and top dough together along the edge of the pie tin, and trim off any excess overhang. Fold over and tuck in the edge, and crimp using your thumbs and pointer fingers along the edge. Cut vents in the top of the pie, in either spiraling slits or another playful design. Put the assembled pie in the freezer for about 20 minutes until cool to the touch.
Remove pie from freezer. Brush with egg wash, sprinkle with turbinado sugar. Place on baking sheet in oven. Bake for 30 minutes on 400 deg, then reduce temperature to 350 for another 20-30 minutes. The crust should be an even golden brown, and juices begin to bubble up.
Thoroughly cool pie to room temperature. It is a MUST that you serve this pie with vanilla ice cream and share with friends!
- 5293 calories
- 274g total fat
- 145g saturated fat
- 732mg cholesterol
- 3018mg sodium
- 625g carbohydrate (33g dietary fiber, 334g sugar)
- 55g protein