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

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CHERRY-BOURBON PIE



Cherry-Bourbon Pie image

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

Crumble:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup (packed) light brown sugar
1/4 cup sliced almonds
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2" pieces
Pie:
Nonstick vegetable oil spray
1 pie crust, homemade or store-bought
3 24.7-ounce jars pitted sour cherries in syrup, drained well (about 6 cups)
3/4 cup sugar
1/4 cup bourbon
3 tablespoons cornstarch
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
Special Equipment
A 9" pie dish

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.

MARTHA'S SOUR CHERRY PIE



Martha's Sour Cherry Pie image

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 8

2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Essential Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash

Steps:

  • Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
  • Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
  • Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
  • Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
  • Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

CHERRY-BOURBON SOUR



Cherry-Bourbon Sour image

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 cherry-bourbon sour

Number Of Ingredients 5

1 1/2 ounces bourbon
1 ounce tart cherry juice
3/4 ounce amaretto liqueur
1/2 ounce lemon juice
1/4 ounce simple syrup

Steps:

  • Shake the bourbon, cherry juice, amaretto, lemon juice and simple syrup in a shaker with ice. Strain into an ice-filled glass.

OLD-FASHIONED CHERRY PIE



OLD-FASHIONED CHERRY PIE image

Who doesn't love a good cherry pie? This is a basic recipe--no frills. You can either make your own crust or use a store-bought one (some of those aren't bad). Enjoy! And don't forget the vanilla ice cream! Photo by: http://www.pillsbury.com

Provided by Ellen Bales

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 5

1 1/3 c sugar
1/2 c all purpose flour
6 c sour cherries, pitted
2 Tbsp butter
1 pkg refrigerated pie crusts

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.

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