Vanilla Bourbon Cherry-Blueberry Pie
Ingredients
The crust
-
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
The 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
-
1
vanilla bean
seeds removed from the pod
-
1
unit
zest from 1 lemon
-
1
egg
beaten
-
to taste
unit
demerara sugar or granulated sugar for sprinkling (optional)
Instructions
- Prepare the crust by pulsing almond flour, granulated sugar, salt, and all-purpose flour in a food processor, then add butter and pulse until the mixture resembles coarse cornmeal.
- Whisk egg yolks with cold water and add to the flour mixture, pulsing until the dough comes together.
- Knead the dough briefly, divide it in half, shape into disks, wrap in plastic, and refrigerate for at least 2 hours.
- Roll out one disk of dough and transfer it to a greased pie plate, trimming the edges and pricking the bottom with a fork.
- Roll out the second disk and cut out holes for ventilation, then chill it in the fridge.
- In a bowl, mix cherries, blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds, and lemon zest.
- Spoon the filling into the pie crust and cover with the second crust, crimping the edges together.
- Brush the top crust with beaten egg and sprinkle with sugar, then chill the pie for 30 minutes.
- Bake the pie on a baking sheet until the crust is golden, then reduce the temperature and bake until juices are bubbling.
- Cool the pie for at least 4 hours before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
581
Total fat
30g
Total carbohydrates
75g
Total protein
7g
Sodium
200mg
Cholesterol
60mg
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