Print

Perfect Bourbon Sour Cherry Pie Recipe with Easy Flaky Lattice Crust

bourbon sour cherry pie - featured image
Print Recipe

A cozy and sophisticated bourbon sour cherry pie featuring a flaky, buttery lattice crust and a perfectly balanced tart and sweet filling with a hint of whiskey warmth.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (225g) unsalted butter, cold and cut into cubes
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 6–8 tablespoons (90-120ml) ice-cold water
  • 5 cups (700g) fresh or frozen sour cherries, pitted
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons bourbon
  • ½ teaspoon almond extract (optional)
  • 1 egg, beaten
  • 1 tablespoon coarse sugar

Instructions

  1. In a large bowl, combine sifted flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Drizzle in ice-cold water a tablespoon at a time, mixing gently until dough just comes together and is not sticky.
  3. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  4. Combine pitted sour cherries, sugar, cornstarch, lemon juice, vanilla extract, bourbon, and almond extract in a bowl. Toss gently and let rest while dough chills.
  5. Roll out one dough disc on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish, letting edges hang over slightly.
  6. Pour cherry filling evenly into the crust, reserving some juices for brushing later.
  7. Roll out second dough disc to same size and cut into ½-inch strips. Lay half the strips parallel over filling, fold back every other strip, lay a perpendicular strip, then unfold. Repeat to create lattice. Trim edges to overhang about ½ inch.
  8. Fold overhanging dough under bottom crust edge and crimp decoratively with fingers or fork.
  9. Brush lattice and crust edges with beaten egg and sprinkle with coarse sugar.
  10. Bake pie on middle rack of preheated 375°F (190°C) oven for 50-60 minutes until crust is golden and filling bubbly. Cover edges with foil halfway through if browning too fast.
  11. Cool pie on a rack for at least 2 hours before slicing to allow filling to thicken.

Notes

Keep butter and water ice-cold to ensure a flaky crust. Do not overmix dough to avoid toughness. Cover crust edges with foil if browning too quickly. Chill lattice strips if they become too soft before weaving. Let pie cool completely before slicing to prevent runny filling. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use chilled coconut oil instead of butter.

Nutrition

Keywords: bourbon sour cherry pie, lattice crust pie, cherry pie recipe, bourbon dessert, flaky pie crust, homemade pie, tart cherry pie

Find it online: https://zorbmeal.com/perfect-bourbon-sour-cherry-pie-recipe-with-easy-flaky-lattice-crust/