A big slice of pie is the BEST, and I have a great recipe for a new and interesting one to share today! I’d tell you this is my favorite pie or that it tastes so delicious… but I can’t… because I didn’t eat even one bite of it! However, I know it’s worth sharing because I won my very pie contest with this one!
You’re probably confused as to how I baked such a fabulous pie and never even tried the thing. Well, pie is not primal – it’s sugary, carby goodness that I was not partaking in at the time. But trust me, I WILL be making it again soon! And you should do it too!
J recently came up with the idea of keeping flour in the freezer to protect it and keep it fresh for longer, so I used that icy cold flour in this pie crust. I think it made a difference! All of your crust ingredients are always supposed to be as cold as possible, so why not the flour too?
Meanwhile, this filling is super easy. It’s just cherries, blueberries, bourbon, vanilla, and… yeah, so the title says it all 😀
*Tip: (courtesy of J again!) To minimize the hassle of pitting a million cherries, here’s a secret. You still have to pit the cherries one by one, but this makes it easier: place a cherry on the top of an opened and empty wine bottle, and using a sturdy chopstick, firmly pierce the cherry through its center until you see the chopstick pass through the neck of the bottle and hear the cherry pot fall through.
Vanilla Bourbon Cherry Blueberry Pie
This recipe is inspired by Half Baked Harvest’s Vanilla Bourbon Cherry-Blueberry Pie, which can be found here: https://www.halfbakedharvest.com/vanilla-bourbon-cherry-blueberry-pie/
1 batch of Perfect Pie Crust
2 lbs fresh pitted cherries
1 lb fresh blueberries
3/4 cup brown sugar
3 tbs cornstarch
1/4 cup bourbon
1 tbs vanilla extract
1 Madagascar bourbon vanilla bean, seeds scraped from the pod
Zest of 1 lemon
1/2 tbs white sugar
1 egg (white separated from the yolk and beaten)
1. Preheat oven to 375 degrees.
2. Divide your pie dough in half, flatten each half slightly into a disk, and wrap each disk in plastic wrap. Refrigerate for 30 minutes.
3. In a large bowl, toss together the cherries, blueberries, brown sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds, and lemon zest.
4. After pie dough has chilled, roll each disk out into 10 inch circles. Gently place one circle of dough into a greased pie dish, allowing the edges to hang over a bit.
5. Pour the pie filling into the pie dish. Top the pie with the other circle of dough, and use a fork to seal and crimp the edges. (you can do any other top design you would like here, such as the lattice pictured above)
6. Brush the top of the pie with the beaten egg white, and sprinkle white sugar over the top.
7. Bake the pie for a total of 60 minutes, or until the filling is bubbling and the crust is golden brown. (Place foil around the edges once they begin to brown to prevent burning after around 20 minutes) Let the pie cook for 30 minutes before slicing.