Rustic Apple Pie with Bourbon Soaked Cherries
When it comes to pie, think outside the dish. And add bourbon.
Living in Jackson, I've developed a deep affection for bourbon. Perhaps it's the wild west roots, the ranches and open plains, the cold winter nights- Jackson and bourbon go together like a cowboy and his boots. I'm not a big drinker, but light me a fire, toss me a cozy blanket, and hand me a single pour of bourbon whiskey, and I'm in heaven.
Bourbon is an American whiskey, typically from Kentucky. It's barrel-aged; made primarily from high-quality grains, such as corn, rye, and malted barley. The flavor is rich and heavy, hinting at oak, vanilla, and caramel. It's these sweet, earthy flavors that make bourbon a perfect pairing for tangy apples and tart cherries.
Rustic and simple, this free-form pie is as delicious as it is easy to make. It's a beautiful country-style dessert, no pie dish needed. I love the flavors, the contrasting colors, and the intense kick of bourbon soaked cherries. It's ideal for a snowy winter evening, topped with bourbon whipped cream.
Rustic Apple Pie with Bourbon Cherries
* Makes enough for dough for 1 double crust or 2 single crust pies
- 2 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 16 tablespoons (2 sticks) unsalted butter, chilled and cut into cubes
- 1/2 cup ice water
- In a large bowl, mix the flour, sugar, and sea salt.
- Add the cubed butter and, with a pastry blender or your fingertips, blend until the mixture begins to resemble small peas.
- Drizzle a few tablespoons of water over the flour and butter mixture and mix with a fork. Add more water till the dough begins to come together. Once the dough becomes moist and clumps together, it's hydrated enough.
- Divide the dough into two balls. Flatten them into disks and wrap in plastic. Chill for 1 hour and up to 2 days.
- Remove the dough 30 minutes before you're ready to use so it will roll out easily.
Baker's Note: Dough will keep in the fridge, tightly wrapped in plastic, for one week, and will keep frozen for one month.
* Makes enough for one pie
- 1/2 cup dried, pitted cherries or cranberries
- 2 tablespoons high quality bourbon
- 3 lbs Granny Smith apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons all purpose flour
- Powdered sugar for dusting
- Preheat your oven to 400°F. Lightly butter a large baking sheet.
- In a small bowl, combine the cherries and bourbon. Allow the cherries to soak for 30 minutes.
- In a large bowl, combine the apples, bourbon soaked cherries, sugar, and flour. Toss together, coating apples. Set aside.
- On a floured work surface, roll out the dough to a round 14" inch diameter. Carefully transfer dough to buttered baking sheet.
- Pour the apples in the center of the dough, spreading slightly, leaving a 3" border uncovered. Fold the edges of dough over the apples, leaving the center uncovered.
- Bake for 15 minutes. Reduce the temperature to 350°F and bake for another 40 minutes, till crust is lightly browned and center is bubbly.
- Transfer to a wire rack to cool. Dust with powdered sugar.
- Serve warm, cut into wedges.