Rustic Apple Pie with Bourbon Soaked Cherries
When it comes to pie, think outside the dish. And add bourbon.
Living in Wyoming, 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
Pastry
* 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.
Filling
* 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.
