Ingredients
1 Pie Crust
2 cups flour
2/3 cup unsalted butter in 1/4" slices
1/2 tsp salt
1 tbsp sugar
1 tsp vinegar
4-5 tbsp ice cold water
Filling
2 12oz pkgs frozen black cherries (thawed)
3/4 cup black cherry juice plus 1/4 cup
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Preheat oven 350 Crust: In a food processor pulse flour, salt, sugar until mixed. Add butter and pulse for 9-10 1 second pulses. Turn on processor and add vinegar and water until it forms a ball. Remove and place between 2 sheets of wax paper and roll out to pie crust thickness. Place in pie plate and shape. Place pie shell in refrigerator until ready for filling. For filling: In a heavy stainless sauce pan add cherries and 3/4 cup juice with sugar and bring to a boil. In a cup mix 1/4 cup of remaining cherry juice and corn starch and pour into sauce pan to thicken. When filling is to right consistency remove from heat and stir in salt, cinnamon, cloves and bourbon and pour into pie shell and set aside. In a food processor pulse flour, brn sugar, salt and butter until crumbly. Pour into a mixing bowl and stir in walnuts. Place walnut mixture on top of pie and bake in 350 degree oven until pie crust is golden and walnut mixture is golden. Serve warm. Even better served warm with Blue bell homemade vanilla ice cream!!
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods