Bourbon Country Kentucky Bourbon Cherry Pie

Ingredients:

For the pie dough:

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup (2 sticks) unsalted butter, chilled and cubed

• ¼ to ½ cup ice water

For the filling:

• 1 jar (9oz) Bourbon Country Kentucky Bourbon Cherries, drained (reserve ¼ cup of the syrup)

• 3 cups fresh or frozen cherries, pitted

• ¾ cup granulated sugar

• ¼ cup packed brown sugar

• 2 tablespoons cornstarch

• 1 tablespoon fresh lemon juice

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• 1 tablespoon butter, cut into small pieces

For the topping:

• 1 egg, beaten (for egg wash)

• Turbinado sugar (optional, for sprinkling)

Instructions:

Prepare the Pie Dough:

1. In a large bowl, whisk together the flour, salt, and sugar

2. Add chilled butter cubes and use a pastry cutter (or your hands!) to blend until the mixture resembles coarse crumbs

3. Gradually add ice water, 1 tablespoon at a time. Mixing gently until the dough comes together

4. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour

Prepare the Filling:

1. In a saucepan, combine the drained Bourbon Country cherries, fresh cherries, reserved cherry syrup, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, and salt

2. Let sit for 10 minutes to allow flavors to meld

3. Cook over medium-high heat, stirring frequently, until thickened. About 10-12 minutes.

4. Remove from heat and let cool completely

Assemble the Pie:

1. Preheat oven to 400 degrees

2. On a floured surface, roll out one disc of dough to fit a 9 inch pie pan, leaving a slight overhang

3. Pour cooled cherry filling into the crust and dot with butter pieces

4. Roll out the second dough disc and place over the filling. Trim excess and crimp edges to seal

5. Cut slits in the top crust to allow steam to escape

6. Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar, if desired

Bake the Pie:

1. Place the pie on a baking sheet to catch drips

2. Bake for 20 minutes, then reduce the heat to 375 and bake for 30-35 minutes until the crust is golden brown and the filling is bubbling

3. If the edges brown too quickly, cover them with foil

Cool and Serve:

1. Allow the pie to cool for at least 2 hours to let the filling set

2. Serve warm or at room temperature- a scoop of vanilla ice cream or cream makes it even better!