Bourbon Cherry Pie
What’s Thanksgiving without pie? This year, let’s all vow to eat a little more of it. This mouth-watering recipe for Bourbon Cherry Pie is sure to be a hit. It’s always a good idea to have a fruit pie on hand for those guests who aren’t partial to the traditional pumpkin pie. And, it’s also always a good idea to make that fruit pie with booze, if at all possible. We love savoring this pie with a tipple of bourbon poured over one of our handcrafted whiskey stones.
- 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 salt
- 1/2 stick chilled unsalted butter, cut into pieces
- nonstick vegetable oil spray
- 1 pie crust, homemade or store-bought
- 6 cups pitted sour cherries in syrup, drained well
- 3/4 cup sugar
- 1/4 cup bourbon
- 3 tablespoons cornstarch
- 2 tablespoons fresh orange juice
- 1 tablespoon finely grated orange zest
Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Mix butter into oat mixture with your hands 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.
Preheat oven to 350°. Line a rimmed baking sheet with foil; lightly coat with nonstick spray 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 even.
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, 75–90 minutes. Let pie cool for at least 2 hours at room temperature to allow filling to set properly.