Cherry Bourbon Pie Recipes
CHERRY PIE FILLING
A homemade cherry pie filling! You can use fresh or frozen tart cherries.
Provided by mrsC
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 54.2 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 0.5 mg, Sugar 47.1 g
GIANT BOURBON-CHERRY TOASTER TART PIE
Provided by Damaris Phillips
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 11
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!
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- Read through all the directions before beginning! Making pie doesn’t have to be complicated but when I don’t walk myself through the recipe first, I often make mistakes that I could have avoided! Don’t be scared by the long total time – that includes all the time that the pie dough has to chill – that is NOT hands on time!
- Prepare 1/2 of my crust recipe, found here. (You can also prepare the full amount of dough, you’ll just have half left over for another pie – it can be stored in the fridge or freezer!). Preheat the oven to 450 degrees F. Prepare the dough through step 7 – placing the dough in the pan, crimping, and freezing it for at least 15 minutes. Don’t egg wash it yet.
- Get 1 and 1/2 pounds of sugar or rice (my preferred form of pie weights) out and tear off a piece or two of foil that will cover the pie crust. Do this before you take the crust out of the freezer so it’s not sitting out warming back up. After it’s been in the freezer for 15 minutes, take it out, and gently press the piece of foil into the frozen crust, making sure the edges are covered. You may need to use two pieces of foil that slightly overlap to cover the whole thing. Fill with 1 and 1/2 pounds of the pie weights of your choice.
- Place on a baking sheet and bake for 25-27 minutes. Lift the foil up a bit to see the crust – the crimped edges should be have lightly browned. Sometimes I need to add 2-4 more minutes before the crimps look like a light golden brown shade.
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