This vanilla bourbon cherry-blueberry pie is a perfect blend of juicy cherries and blueberries. It’s a delightful way to enjoy summer fruits in a flaky, tender crust that’s both simple and quick to prepare. You’ll love how the bourbon enhances the flavors while making it a crowd-pleaser at any gathering!
Table of Contents
Crafting the Perfect Vanilla Bourbon Cherry-Blueberry Pie
Essential Ingredients for Your Pie
To create this scrumptious vanilla bourbon cherry-blueberry pie, gather these ingredients:
- 1/3 cup almond flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 large egg yolks
- 1/4 cup cold water
- 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
- Zest from 1 lemon
- 1 egg, beaten
- Demerara sugar or granulated sugar for sprinkling (optional)
Preparing the Flaky Pie Crust
Start by making the pie crust. In a food processor, pulse the almond flour, granulated sugar, kosher salt, and all-purpose flour together. Then, add the chilled butter and pulse until the mixture resembles coarse cornmeal. Next, whisk the egg yolks with 1/4 cup of ice water. Slowly drizzle this into the flour mixture, pulsing until a dough begins to form. Knead the dough gently on a floured surface for about a minute, then divide it in half. Shape each half into disks, wrap them in plastic, and chill for at least 2 hours.
Assembling the Luscious Fruit Filling
While the dough chills, you can prepare the filling. Toss the pitted cherries and blueberries in a large bowl with coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds, and lemon zest. This mix of fruits creates a vibrant, juicy filling that’s bursting with flavor. When the dough is ready, roll out one disk to a 12-inch round and transfer it to a greased 9-inch pie plate. Pour the luscious fruit filling into the crust and roll out the second disk. Punch holes in the top crust using a cutter, leaving a nice border, and chill again for a bit.
Baking and Cooling Your Masterpiece
Before baking, preheat your oven to 425°F. Place the top crust over the pie filling, crimp the edges, and brush with the beaten egg. Sprinkle sugar on top for an additional crunch. Chill the pie for 30 minutes, then bake on a baking sheet for 30 minutes. Reduce the heat to 350°F and continue baking for 50-60 minutes, until the juices bubble and the crust turns golden brown. If it browns too quickly, tent it with foil. Let it cool on a wire rack for at least 4 hours before slicing — this is crucial for the filling to set perfectly.
Tips for the Best Bourbon Cherry-Blueberry Pie
Crust Variations and Substitutions
If you’re short on time, you can use store-bought pie crusts instead of making your own. However, a homemade crust really elevates this dessert. You can also swap out the cherries for more blueberries if you prefer a single-fruit pie. Frozen cherries work well too, just toss them in without thawing!
Achieving the Ideal Filling Consistency
The secret to a great pie filling is ensuring it’s not too runny. The cornstarch helps thicken the juices while baking. Make sure to let the pie cool completely before slicing for the best results. This allows the filling to set nicely, making each slice beautifully intact.
Serving Suggestions for Your Pie
For an indulgent touch, serve your vanilla bourbon cherry-blueberry pie with a scoop of vanilla bean ice cream. The creamy texture complements the sweet, tangy filling perfectly. It’s a definite showstopper for any family gathering or special occasion!
FAQs
What ingredients do I need for vanilla bourbon cherry-blueberry pie?
To make vanilla bourbon cherry-blueberry pie, you will need almond flour, granulated sugar, kosher salt, all-purpose flour, chilled unsalted butter, egg yolks, cold water, fresh cherries, blueberries, coconut sugar or brown sugar, cornstarch, bourbon, vanilla extract, a vanilla bean, lemon zest, and an egg for brushing. Optional sugar for sprinkling can also be used.
How do I make vanilla bourbon cherry-blueberry pie step by step?
To make the pie, first prepare the crust by pulsing the dry ingredients and butter, then forming a dough. Chill it for at least 2 hours. Prepare the filling by mixing cherries, blueberries, sugars, cornstarch, bourbon, vanilla, and zest. Assemble the pie with the chilled crust and filling, bake, and cool before serving.
Can I make vanilla bourbon cherry-blueberry pie ahead of time?
Yes, you can make the pie a day in advance. Store it covered at room temperature. Let it cool completely before covering to avoid condensation which could make the crust soggy.
How should I store leftover vanilla bourbon cherry-blueberry pie?
Store leftover pie at room temperature covered with plastic wrap for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices in the oven for a delightful warm treat!
Related Recipes to try
- Blueberry Strawberry French Toast Casserole
- Blueberry Salad
- Blueberry Chia Pudding
- Peach Cake
- Dessert Money
- Oreo Cookies Cream Cheesecake Bars
Conclusion
In conclusion, this vanilla bourbon cherry-blueberry pie is not just a dessert; it’s a heartfelt creation that brings joy to any table. For some inspiration on your culinary journey, consider checking out our Pinterest page for more delicious recipes and tips. Enjoy every bite of this pie, and make it a part of your cherished family traditions!
Delicious Vanilla Bourbon Cherry-Blueberry Pie Recipe
Equipment
- food processor
- 9-inch pie plate
- Rolling Pin
- baking sheet
- wire rack
- plastic wrap
Ingredients
- ⅓ cup almond flour
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 2 ½ cups all-purpose flour
- 1 cup chilled unsalted butter, cut into pieces
- 2 large egg yolks
- ¼ cup cold water
Fruit Filling
- 2 pounds fresh cherries, pitted
- 1 pound fresh blueberries
- ¾ cup coconut sugar or brown sugar
- 3 tablespoons cornstarch
- ¼ cup bourbon
- 1 tablespoon vanilla extract
Egg Wash
- 1 large egg, beaten
- Demerara sugar or granulated sugar for sprinkling (optional)
Pie Dough
- 1 disk pie dough
- 1 disk pie dough
Water for Dough
- 1 tablespoon ice water (as needed)
Butter for Pie Plate
- butter for greasing
Instructions
- Combine dry ingredients for the crust in a food processor and pulse until combined. Add chilled butter and pulse until the mixture resembles coarse cornmeal.
- Whisk egg yolks with cold water. Add to the flour mixture, pulsing and adding more ice water as needed until dough forms.
- Gently knead the dough on a floured surface for one minute. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 2 hours.
- Allow the dough to sit at room temperature for 5 minutes. Grease a 9-inch pie plate and preheat your oven to 425°F.
- Roll out one disk of dough into a 12-inch round and transfer it to the pie plate. Trim the edges and prick the bottom with a fork.
- Roll out the second disk of dough into a 12-inch round. Use a 3/4-inch cutter to punch holes, leaving a 1/2-inch border, and then chill this top crust.
- In a bowl, toss together the pitted cherries, blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds, and lemon zest.
- Spoon the fruit filling evenly into the prepared pie crust.
- Place the prepared top crust over the filling and crimp the edges to seal. Brush the top with the beaten egg and sprinkle with sugar, if desired.
- Chill the assembled pie for 30 minutes before baking.
- Bake the pie on a baking sheet at 425°F for 30 minutes. Reduce the oven temperature to 350°F and continue baking for another 50–60 minutes, or until the juices are bubbling and the crust is golden brown. Tent with foil if it browns too quickly.
- Cool the pie completely on a wire rack for at least 4 hours before slicing and serving.
Notes
- This crust recipe is adapted from Bon Appetit June 2014 Issue. For an extra treat, serve with vanilla bean ice cream.