Vanilla Bourbon Cherry-Blueberry Pie Recipe

Vanilla Bourbon Cherry-Blueberry Pie Recipe:-In addition to that, it is stuffed to the brim with CHERRIES, which amazes me. At this very moment, I assert that cherries have become my new favourite fruit to consume during the summer.

Vanilla Bourbon Cherry-Blueberry Pie Recipe

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It was watermelon, nectarines, and berries that I enjoyed eating the most when I was a child, but I had never tried cherries. Or, at the very least, I do not recall having them in the vicinity. According to my father, we did, but the only thing I can recall is eating a lot of watermelon.

Ingredients

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 pieces
• 2 large egg yolks
• 1/4 cup cold water

PIE

• 2 pounds fresh cherries pitted
• 1 pound fresh blueberries
• 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 for sprinkling (optional)

Instructions

 

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CRUST

• Use a large food processor to combine the almond flour, granulated sugar, salt, and all-purpose flour. Pulse the ingredients together.
• Following the addition of butter, pulse the mixture until it resembles coarse cornmeal.

 

• Put the egg yolks in a small bowl and whisk them with a quarter cup of ice water. After that, add the egg mixture to the flour mixture.
• While pulsing, add additional ice water as required (no more than one tablespoon at a time), and continue to do so until the dough just comes together (it is acceptable to have a few dry spots).

 

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• Knead the dough gently on a surface that has been lightly dusted with flour for approximately one minute, or until there are no dry spots left.
• Dough should be cut in half. Make each piece into a disc in the shape of a circle, and then wrap it in plastic wrap. You should put it in the refrigerator for at least two hours and up to three days.

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PIE

• Take the dough out of the refrigerator and allow it to sit out on the counter for five minutes so that it can become more pliable. After that, grease a pie plate that is 9 inches in diameter and preheat the oven to 425 degrees Fahrenheit.
• On a surface that has been lightly dusted with flour, roll out one disc of dough into a round that is twelve inches in diameter. While being careful, place the crust in the pie plate that has been prepared.

• Remove the dough from the dish by lifting up the edges and allowing it to sink into the dish. After you have trimmed the edges to make the crust more even, you should then use a fork to prick the bottom of the dough a few times.
• Take the remaining disc of dough and roll it out to a round that is 12 inches in diameter on a surface that has been lightly dusted with flour.

• Transfer to a baking sheet that has been lined with parchment paper. Make holes by punching them out with a small star cookie cutter, a pastry tip with a diameter of three quarters of an inch, or a cookie cutter.
• Be sure to leave a half-inch border along the outside edges that is free of holes. Put the dough in the refrigerator to chill.

• Combine the cherries in a large bowl and toss them together. In addition to the zest of one lemon, blueberries, coconut sugar, cornflour, bourbon, vanilla extract, and vanilla bean seeds are also included.
• In order to ensure that everything is thoroughly combined, give it a good toss. After the pie plate has been prepared, spoon the filling into it. Make it a point to incorporate all of the delicious juices that are still in the bowl!

• First, remove the pie dough from the refrigerator, then carefully lift the parchment paper and position it so that it is directly on top of the pie.
• The edges of the top crust should be pressed into the pie plate, and then the edges of the bottom crust should be crimped together with the edges of the top crust. The crimping can be done in a fancy or simple manner…I chose to keep things straightforward.

• Egg should be used to brush the top crust, and demerara sugar should be sprinkled on top. Put the pie in the refrigerator for about half an hour, or until the crust is firm.
• Approximately thirty minutes after placing the pie on a baking sheet, bake it until the crust is golden brown. Reduce the temperature of the oven to 350 degrees Fahrenheit and continue baking for approximately 50–60 minutes more, or until the juices are bubbling and the crust is a deep golden brown colour.
• In the event that the crust is becoming overly brown, tent it with foil. Before slicing, transfer the meat to a wire rack and allow it to cool for at least four hours.

Notes

• Pie can be prepared one day in advance if desired. Keep in mind that you should store the item at room temperature and make sure to tightly cover it with plastic wrap.
• For the crust and baking method of the pie, the recipe was adapted from the June 2014 issue of Bon Appetit.

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