What’s more American than a slice of homemade cherry pie? If you ask us, it’s cherry pie served in a skillet that’s made with cherries that have been soaking in bourbon.
This deliciously boozy cherry pie is the perfect answer to a long day at the office. Or the perfect lunch? We won’t tell.
This drunken cherry pie only looks innocent. If you’d prefer a pie with less of a bite, don’t soak the cherries and just mix in the bourbon. But don’t worry; you won’t get tipsy from this pie since most of the alcohol bakes out. Well, that is unless you eat the entire thing. In that case, all bets are off.
Drunken skillet cherry pie
Serves about 12
For the crust
- 2-1/2 cups all-purpose flour
- 1 tablespoon brown sugar
- Dash of salt
- 2 sticks cold butter, cut into pieces
- 5 + tablespoons cold water
For the filling
- 5 cups cherries, divided and pitted
- 1 cup bourbon
- 2 tablespoons brown sugar
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 stick butter, cut into slices
- 1 tablespoon light cream
- Dash of salt
- Lemon juice (optional)
- To make the bourbon cherries, take 2-1/2 cups of cherries and place them in a bowl. Sprinkle with two tablespoons brown sugar and toss to coat. Transfer cherries to a sterile jar. Pour bourbon over them. Chill for at least 1-1/2 hours (or overnight if you want them extra boozy).
- While half the cherries soak, prepare the crust by mixing the flour, sugar and salt in large bowl. Using a pastry knife, cut in butter until batter is clumpy. Gradually add in five tablespoons ice water and stir with a metal fork or spoon until dough holds together. If it’s too dry, add one-half tablespoon or more of ice water.
- Flour your hands and divide the dough into two equal pieces. Form each piece into a ball, then flatten into a disk and wrap in plastic wrap. Chill dough for at least 30 minutes. Once chilled, roll one disk of dough out to about 12 inches on a floured surface. Carefully transfer dough to a nine-inch skillet and trim the overhang to about one-half inch.
- Prepare filling by putting the other 2-1/2 cups cherries in a bowl. Strain liquid out of the bourbon cherries and save for later use. Pour cherries into the mixing bowl with the others. Mix in brown sugar, white sugar, cornstarch, vanilla and a dash of salt. Stir in about three or four tablespoons of the reserved bourbon cherry juice into the cherry mixture.
- Preheat oven to 425 degrees F. Pour filling into the crust. Add butter slices and place on top of the cherries.
- To make the lattice top, roll out the second disk of dough. Cut that dough into about 12 three-quarter-inch thick slices, long enough to cover the length of the pie. Arrange the dough strips atop filling and form a lattice pattern. Trim the overhang to about one-half inch. Fold the bottom crust up over ends of strips and crimp edges to seal with a fork or your fingers.
- Bake pie for about 15 minutes or until the crust begins to brown. Reduce heat to 375 and bake 45 to 50 minutes longer, or until the filling is bubbly and the crust is golden brown.
- Let cool completely and serve with additional bourbon cherry sauce or ice cream.