Cherry Bourbon Pie Recipes
CHERRY-BOURBON PIE
Provided by Bon Appétit Test Kitchen
Categories Bourbon Fruit Dessert Bake Cherry Almond Oat Spirit Whiskey Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
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.
BOURBON CHERRIES
Steps:
- Add the bourbon and sugar to a medium saucepan. Simmer on low heat until the sugar dissolves. Remove from heat and cool for 15-20 minutes.
- Divide the cherries into mason jars. You'll need 4 or 5 pint-sized jars.
- Pour the bourbon syrup over the cherries until it completely covers the fruit. Put the lids on tightly and store the cherries in the refrigerator. I recommend waiting 1-2 weeks before serving the cherries.
- These cherries can be stored in the refrigerator for up to one year.
Nutrition Facts : Calories 612 kcal, Carbohydrate 58 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 54 g, ServingSize 1 serving
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!
More about "cherry bourbon pie recipes"
CHERRY-BOURBON PIE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (28)Servings 8
- 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.
- Preheat oven to 350°. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy clean-up 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 foil-lined 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.
VANILLA BOURBON CHERRY-BLUEBERRY PIE. - HALF BAKED HARVEST
From halfbakedharvest.com
3.6/5 (90)Total Time 2 hrsCategory DessertCalories 852 per serving
- Pulse the almond flour, granulated sugar, salt, and all-purpose flour in a large food processor. Add butter and pulse until mixture resembles coarse cornmeal.
- Remove the dough from the fridge and let it sit on the counter 5 minutes to soften. Meanwhile grease a 9-inch pie plate and preheat the oven to 425 degrees F.
BOURBON CHERRY PIE | SEL ET SUCRE
From seletsucre.com
Servings 1Estimated Reading Time 4 mins
BOURBON CHERRY PIE - MANTITLEMENT
From mantitlement.com
Reviews 1Category DessertCuisine AmericanTotal Time 55 mins
CHERRY BOURBON PIE | BAKING THE GOODS
From bakingthegoods.com
Reviews 3Servings 8Cuisine AmericanCategory Dessert, Pie
- 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.
BOURBON CHERRY PIE WITH CRUMBLE TOPPING - BLUE BOWL
From bluebowlrecipes.com
Cuisine DessertEstimated Reading Time 6 minsCategory DessertTotal Time 4 hrs 30 mins
- 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.
EASY BOURBON CHERRY PIE FILLING - SOUFFLE BOMBAY
From soufflebombay.com
Cuisine AmericanCategory Dessert, Food Gift, FruitServings 8Calories 137 per serving
- Place (pitted & halved) cherries, the water and the bourbon in a pot and over medium heat bring them to a simmer. Allow the mixture to simmer for 12-15 minutes or until the cherries release their juices.
- Meanwhile in a small bowl whisk cornstarch with your fresh lemon juice and a couple spoonful's of the juice from the pot of cherries. stir until smooth. This creates a slurry of sorts so that when you add it to the pot, you don't have cornstarch lumps.
- Add your sugar mixture into your pot of cherries, stir well simmer for 3-4 minutes or until mixture thickens.
BOURBON CHERRY APPLE PIE - A COOKIE NAMED DESIRE
From cookienameddesire.com
Reviews 7Category PieCuisine AmericanTotal Time 2 hrs 20 mins
- Mix the dry ingredients for the crust together and cut in the butter and shortening. It is easiest to do this in a food processor, but a pastry cutter or two knives would work too. The mixture should resemble coarse crumbs.
- Slowly cut in the bourbon and the water and mix until a dough forms. It should feel sticky to tough. Cut the dough in two and form two 4 inch discs. Cover the discs in plastic and put in the refrigerator for 45 minutes.
- Roll out one of the discs so it is about 12 inches in diameter and 1/8 inch thick. Place on an ungreased pie pan and cut off any overhang. Flute the edges if desired. Chill for another 20 minutes.
DEEP DISH BOURBON APPLE CHERRY PIE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
Reviews 3Category Dessert, PieCuisine PieEstimated Reading Time 5 mins
- Preheat the oven to 400 degrees F. In a large bowl combine apples, cherries, granulated sugar, brown sugar, cinnamon, vanilla, and a pinch of nutmeg. Toss together well to combine and let sit for 5 minutes to soak in the flavors. Add flour after 5 minutes and stir to combine.
- Line a 9-inch deep baking pan with pie crust. For the crust, I used Paula Deen's Perfect pie crust. It results in two pie crusts, so if you want you can always make another pie or just half the recipe. If you don't feel like spending time or are in a hurry, I recommend the frozen pie crust from Trader Joe's. It's the best store-bought crust I've had. Pour your apple cherry fruit mixture in. Pour two tablespoons of Bourbon on top of the fruit mixture and sprinkle a pinch of flour on top.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and pecans. Add butter and use your fingers to combine until the mixture becomes crumbly.
- Next generously sprinkle the crumb topping all over the top. Bake at 400 degrees for 15 minutes. Lower the oven temperature to 350 degrees F and continue baking for about 40 minutes or until the pie is bubbling and both the crust and topping are golden brown. If crust or topping begins to brown too quickly, you can cover with aluminum foil.
CHOCOLATE CHERRY BOURBON SLAB PIE - BEYOND THE BUTTER
From beyondthebutter.com
Cuisine AmericanCategory DessertServings 12Total Time 3 hrs 5 mins
- In a large mixing bowl and using a pastry blender (or two forks), mix together the flour, salt, and cold cubed butter until you have small pea-size pieces. A few larger pea-size pieces are fine too!
- In a large pot, stir together the cans of red tart cherries (do not drain), additional 1/2 cup water, bourbon, granulated sugar, cornstarch, salt, almond extract, and vanilla extract and bring to a boil.
- While the chocolate cherry bourbon pie filling cools, roll out the first pie dough onto a clean and lightly floured surface, making sure to leave about a 1 inch to fold over with the top crust.
- Adjust the oven rack to the middle of your oven, set the jelly roll pan or cookie sheet on the rack, and preheat the oven to 425ºF.
GLUTEN-FREE CHERRY PIE WITH BOURBON & SPICE • THE BOJON ...
From bojongourmet.com
4.4/5 (5)Total Time 3 hrsCategory DessertCalories 495 per serving
- Combine the ice water and buttermilk in a small pitcher and chill until needed. In the bowl of a food processor, combine the sweet rice, oat, and millet flours with the cornstarch, tapioca flour, ground chia seed, sugar, and salt. Scatter the butter pieces over the top and place the lid on the food processor, but don’t process yet! Simultaneously pour the cold buttermilk mixture through the feed tube in a slow and steady stream while pulsing the food processor all the while until all the liquid is added and the butter is broken down into chunks of varying sizes from tiny peas to lima beans. The dough should hold together when squeezed; if it needs more liquid to come together, gently pulse in a tablespoon or two more ice water.
- Position a rack in the lower third of the oven, top with a baking stone if you’ve got one and preheat to 425ºF (220ºC). Line a rimmed baking sheet with parchment paper for easy cleanup.
BOURBON SOUR CHERRY PIE | ADD A BOURBON TWIST TO A CLASSIC ...
From spicedblog.com
Reviews 12Category DessertCuisine AmericanTotal Time 1 hr 50 mins
- In a medium bowl, combine flour and salt. Using a pastry blender or two forks, cut in butter until mixture forms small pea-sized balls.
BOURBON CHERRY CRISP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (11)Category Pies And CrispsServings 8Total Time 1 hr
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture is crumbly. See photo above for a visual. Fold in the oats and almonds. Sprinkle over filling.
- Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
CHERRY PIE OLD FASHIONED - COCKTAIL CONTESSA - AN OLD ...
From cocktailcontessa.com
Ratings 1Estimated Reading Time 2 mins
CHERRY CHOCOLATE PECAN PIE RECIPE
From crecipe.com
OLD FASHIONED SOUR CHERRY PIE - ALL INFORMATION ABOUT ...
From therecipes.info
BAKED CHERRY BOURBON PIE RECIPE | TRAEGER GRILLS
From traeger.com
CHERRY-BOURBON PIE RECIPE - BON APPéTIT | CHERRY BOURBON ...
From pinterest.ca
CHERRY BOURBON PIE RECIPES
From tfrecipes.com
BOURBON CHERRY PIE RECIPE | THE WHISKEY REVIEWER
From whiskeyreviewer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love