Cherry Pie Inspired By An Old Fashioned Cocktail Sour Cherries Stewed With Raw Sugar Bourbon And Orange Bitters Recipes

CHERRY PIE IN THE SKY

Steps:

• In a bowl, mix together graham crackers and sugar. Moisten the rims of the glasses and coat with sugar mixture.
• In a large pitcher, add superfine sugar, cherry juice, grenadine, rum, club soda and lime juice. Stir.
• Pour over ice in the rimmed glasses with and garnish with lime and cherries.

OLD-FASHIONED CHERRY PIE

Steps:

• 1. In a large bowl, mix sugar and flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.
• 2. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• 3. Bake 35 to 45 minutes in a 425 degree oven, until crust is golden brown and juice begins to bubble through slits in crust.
• 4. Cool on cooling rack at least 2 hours before serving.
• 5. You may substitute 6 cups of frozen unsweetened pitted red tart cherries, thawed and drained, or 3 cans (14.5 oz. ea.) pitted red tart cherries, drained, for the fresh cherries.

CHERRY PIE II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pastry.
• Mix the sugar, flour, and salt; toss with the cherries, mixing well. Pour the cherry filling into the pie shell, and dot with butter.
• Weave strips of pastry into a lattice top. Place the pie on a baking sheet.
• Bake in the preheated oven until the filling is bubbling and the crust is golden brown, about 40 minutes. Cool on a wire rack.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

CHERRY PIE INSPIRED BY AN "OLD FASHIONED" COCKTAIL (SOUR CHERRIES STEWED WITH RAW SUGAR, BOURBON AND ORANGE BITTERS)

Steps:

• For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven. Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust. Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes. Let cool, and then serve with softly whipped cream or vanilla ice cream.

SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 F. Place a large rimmed baking sheet in the oven to preheat.
• Open the cans of cherries and drain them, reserving the juice from one can. You'll need 1/2 cup of liquid.
• Pour the liquid, sugar, cornstarch, lemon juice, and salt into a 2-quart saucepan and set over medium heat. Whisk constantly over the heat until the mixture is boiling and has thickened. This will take a few minutes, so be patient. You'll know the mixture is thickening when globs suddenly appear in the mixture.
• Remove from the heat and whisk in the almond extract and butter until smooth and well blended. Gently fold in the drained cherries with a flexible spatula, then set aside to cool.
• Roll the chilled pastry on a lightly floured surface until it's about 1/8 inch thick. Use it to line a 9-inch metal pie plate, then trim off the excess pastry with a knife. Gently spread the cooled cherry filling in the pastry.
• Wad up the remaining pastry and re-roll it to about 1/8 inch thick. Cut into strips, using a ruler for straight lines. Lay several of the strips horizontally across the top, then weave the remaining strips under and over the other ones to create a lattice top. Cut off the excess pastry, crimp the crust, and brush the pastry with beaten egg. Sprinkle liberally with demerara sugar if desired.
• Bake at 400 F for 20 minutes, then reduce the heat to 375 F and bake for another 20 minutes. The crust should brown beautifully and the filling should bubble gently.
• Remove the pie from the oven and let it cool for 3-4 hours on a wire cooling rack to allow the filling to cool and set. Cutting it too soon will make the filling runny.
• Serve with vanilla ice cream.

HOMEMADE COCKTAIL CHERRIES

Steps:

• Boil cherry juice and sugar over medium-high heat with vanilla bean and seeds until reduced by half, about 8 minutes. Stir in Luxardo and bay leaf.
• Pour mixture over cherries.
• Cool, seal, and refrigerate at least 1 week.

CHERRY PIE INSPIRED BY AN "OLD FASHIONED" COCKTAIL (SOUR CHERRIES STEWED WITH RAW SUGAR, BOURBON AND ORANGE BITTERS)

Steps:

• For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour.
• Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven.
• Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust.
• Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes.
• Let cool, and then serve with softly whipped cream or vanilla ice cream.