Think sweet boozy cherries melted into a warm and spicy sauce all nestled into a perfectly buttery pie crust – I know what you’re thinking -and no this isn’t heaven, but it certainly might be heaven on earth!
Also, Bring a touch of elegance to your dessert table with this Lemon Tart with Toasted Swiss Meringue recipe, featuring a perfectly balanced tart lemon filling and a fluffy, toasted meringue topping.
Spiced Bourbon Cherry Pie
Tips for making Bourbon Cherry Pie
- The key to a perfect cherry pie is using frozen cherries. They are picked at peak freshness and can be stored in the freezer months before you plan to make your pie. (aka grab a bag when they are on sale!)
- For the dough, be absolutely sure that your butter is cold and your water is iced. The colder the elements the more flakey the crust!- a premade pie dough will work just fine in this recipe at well!
- Use quality butter, and sugar. Both of these elements are so important to the outcome of your pie, quality ingredients really make a difference!
- I like to bake this pie a week ahead of the holiday dinner, freeze it, and then warm it up in the oven before dinner. It tastes just as fresh and looks just as beautiful as the day I baked it. Being able to make a pie ahead of time really helps with the holiday chaos of oven planning!
- I used Brown Sugar Bourbon for this recipe, and it truly sent these flavors over the moon!
How to store Bourbon Cherry Pie
Freezing before serving- It is very convenient to make and freeze this pie up to a week before you plan to serve it.
- Bake the pie completely through according to the recipe and let cool completely on the counter.
- Wrap it in a generous amount of plastic wrap to keep it as fresh as possible and store it on a flat shelf in your freezer for up to a week.
- When ready to re-heat, allow the pie to sit on the counter unwrapped for up to 1 hr and then place on a baking sheet and bake the pie for 20 minutes or until the center is bubbly and warmed through.