halfbakedharvest3.6
Vanilla Bourbon Cherry-Blueberry Pie.
An ultra delicious fruit pie with a kick
👥 6 Servings⏱️ Prep & Cook: 2h⏳ Prep: 30 min🔥 Cook: 1h 30m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Crust
2
Pulse the almond flour, granulated sugar, salt, and all-purpose flour in a large food processor. Add butter and pulse until mixture resembles coarse cornmeal.
3
Whisk egg yolks with 1/4 cup ice water in a small bowl and then add the eggs to the flour mixture. Pulse, drizzling in more ice water as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok).
(2 sticks) chilled unsalted butter (cut into pieces)1 cuplarge egg yolks2egg (beaten)1
4
Gently knead dough on a lightly floured surface until no dry spots remain, about ⏱️ 1 minute. Divide dough in half. Shape each piece into a circle disk and wrap in plastic wrap. Place in the fridge for at least ⏱️ 2 hours or up to 3 days.
5
Pie
6
Remove the dough from the fridge and let it sit on the counter ⏱️ 5 minutes to soften. Meanwhile grease a 9-inch pie plate and preheat the oven to 425 degrees F.
7
Roll out 1 disk of dough on a lightly floured surface to a 12-inch round. Carefully transfer the crust into the prepared pie plate. Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times.
8
Now grab the remaining dough disk and roll it out onto a lightly floured surface to a 12-inch round.
9
Transfer to a parchment-lined baking sheet. Using a small star cookie cutter, a 3/4 inch diameter pastry tip or cookie cutter, punch out holes, leaving a half inch border free of holes along the outside edges. Place the dough in the fridge.
10
In a large bowl toss together the cherries. blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed. Spoon the filling into the prepared pie plate. Make sure to scrape in all the good juices left in the bowl!
(2 sticks) chilled unsalted butter (cut into pieces)1 cupfresh cherries (pitted)2 poundsfresh blueberries1 poundcornstarch3 tablespoonsvanilla extract1 tablespoonvanilla bean (seeds removed from the pod)1
11
Grab the pie dough in the fridge and carefully lift the parchment paper and place it right over top of the pie. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust. You can crimp fancy or crimp simple...I went with simple.
12
Brush the top crust with egg and sprinkle with demerara sugar. Chill pie until crust is firm, about ⏱️ 30 minutes.
(2 sticks) chilled unsalted butter (cut into pieces)1 cuplarge egg yolks2egg (beaten)1
13
Place pie on a baking sheet and bake until crust is golden, about ⏱️ 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50–⏱️ 60 minutes longer. If the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool at least ⏱️ 4 hours before slicing.
Nutrition Facts
calories
581 kcal
fat Content
37 g
serving Size
8 g
fiber Content
7 g
sugar Content
63 g
sodium Content
682 mg
protein Content
11 g
cholesterol Content
173 mg
carbohydrate Content
117 g
saturated Fat Content
20 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...