Vanilla Bourbon Cherry-Blueberry Pie Recipe

Cherry, blueberry, and possibly bourbon with flakey crust are the focus today. Plus a big scoop of vanilla bean ice cream, as I'm doing today. It's the right way. 

Ingredient 

– CRUST – 1/3 cup almond flour – 1/4 cup granulated sugar – 1 teaspoon kosher salt – 2 1/2 cups all-purpose flour plus more for rolling – 1 cup (2 sticks) chilled unsalted butter cut into piece – 2 large egg yolk – 1/4 cup cold water – PIE – 2 pounds fresh cherries pitted – 1 pound fresh blueberrie – 3/4 cup coconut sugar or brown sugar – 3 tablespoons cornstarch – 1/4 cup bourbon – 1 tablespoon vanilla extract – 1 vanilla bean seeds removed from the pod – Zest from 1 lemon – 1 egg beaten – Demerara sugar or granulated sugar

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1

CRUST Process almond flour, granulated sugar, salt, and all-purpose flour in a large food processor. Add butter and process until cornmeal-like.

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Add egg yolks to flour mixture after whisking them with 1/4 cup ice water in a small bowl. Pulse, adding ice water (no more than 1 tablespoon at a time), until dough just comes together (dry areas are okay).

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Gently knead dough on a lightly floured surface for 1 minute to remove dry areas. Divide dough in half. Make round discs and cover in plastic. Refrigerate 2 hours or 3 days.

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PIE Remove dough from fridge and let it soften on worktop for 5 minutes. Preheat the oven to 425 degrees F and butter a 9-inch pie plate.

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5

Roll one disc of dough into a 12-inch circular on lightly floured board. Carefully place the crust in the pie plate. Let the dough sink into the dish by lifting the edges. After trimming edges to smooth out crust, fork the dough's bottom several times.

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6

Roll the remaining dough disc into a 12-inch circular on a lightly floured surface. Transfer to parchment-lined baking sheet. Punch holes with a small star cookie cutter, 3/4-inch pastry tip, or cookie cutter, leaving a half-inch border around the edges.

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7

Store dough in the fridge. Mix cherries in a large bowl. Blueberries, coconut sugar, cornflour, whisky, vanilla extract, bean seeds, and lemon zest. Make sure everything is well combined before coating.

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Put the filling in the pie pan. Scrape in all the nice bowl juices! Take the pie dough from the fridge and carefully arrange the parchment paper on top. Crimp the bottom crust and top crust together after pushing the top crust into the pie plate. 

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You may crimp extravagant or plain.I chose simple. Apply egg and demerara sugar to the top crust. Cool pie for 30 minutes to harden crust. Bake pie on a sheet for 30 minutes until crust is brown. 

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10

Bake 50–60 minutes further at 350 degrees F until juices are bubbling and crust is deep golden brown. Protect the crust from overbrowning with foil. Let cool on a wire rack for 4 hours before slicing.

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Chocolate Bourbon Pecan Pie Custard Cake Collapses Recipe 

also see

also see

White Scribbled Underline