Cherry bourbon pie with pecan crumble

This is not a really sweet pie. If you prefer, use a 1/2 cup sugar.

Filling Ingredients:

3 tablespoons water

1/2 cup corn starch, all purpose or tapioca flour

3/4 cup bourbon

1/3 cup sugar

1.5 teaspoons lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon almond extract

1 teaspoon vanilla extract

5 cups pitted tart cherries ( I use frozen)

1 egg

raw sugar

1 cup pecan chips

2 tablespoons brown sugar

2 tablespoons unsalted butter

Crust Ingredients:

2.5 cups sifted all purpose flour

1 teaspoon sugar

1 teaspoon salt

1/2 cup shortening cut into pieces (use the sticks)

2/3 cup chilled unsalted butter, cut into pieces

5-8 tablespoons ice water

1 egg, plus tablespoon milk

Directions:

  • Make the crust. Sift flour, sugar and salt together.
  • In a food processor, blend  2/3 cup butter and shortening into the flour mixture until pea sized pieces form.
  • Slowly add the water until the dough just comes together.
  • Wrap dough in plastic wrap and flatten into a disk, refrigerate for at least an hour.
  • Thaw cherries and drain excess juice.
  • In a small bowl, combine water and corn starch,
  • In a medium sauce pan, heat bourbon over medium heat. Once it boils, whisk in corn starch mixture and continue to boil for one minute, whisking constantly.
  • Remove from heat and add sugar, lemon juice and extracts. Add cherries and stir to coat well. Place in refrigerator until cool.
  • Preheat over to 425 degrees.
  • Remove dough from refrigerator.  Cut dough in half. Roll out half of dough on floured surface. Add dough to glass pie plate. make sure dough is crimped over edges.
  • Melt 2 tablespoons butter. Mix butter with cinnamon, brown sugar and pecans.
  • Pat mixture firmly on top of pie crust in bottom of pan.
  • Add cherry mixture to pie.
  • Roll out other half of dough. Cut into long strips if you are making a lattice.
  • Weave strips (lattice) or place on top of pie.
  • Brush with egg wash
  • Bake for 45-48 minutes.
  • Cool completely before serving for at least an hour.

A Jackie O’ Recipe