Bourbon Cherry pie

To a large sauce pan add butter and flour over low heat. Mix well and let butter melt completely. Add in bourbon letting it simmer for a second before adding in all your cherries. Add in sugar and salt. Give it a good stir then allow the cherries to break down and create a sauce. You’ll still have whole cherries it will just be very liquidy. Allow that to simmer for 5-7 minutes. Take out about half a cup of the liquid and place in a bowl. Mix cornstarch into the liquid to make a slurry. Then add it to the Cherry mixture. It should thicken up really quick. Once it looks about to consistency of jam remove from heat. Don’t over cook. Let Cherry filling come to room temp. It’ll take about 1 hour for the 12” pie filling and about 30 minutes for hand pies. 


Roll out pie dough to about 1/8” thick 


*if your making hand pies cut out 18 3” circles. Baste 9 with and egg wash and too those with 1 1/2-2 TBSP pie filling. Cover with the 9 remaining circles. Cut a vent in the top and crimp the edges. Coat with an egg wash and dust with sugar. Bake at 350°F for 30-40 minutes. 


*for the 12” pie fold your dough into fourths and transfer first set into your pie dish. Push dough down into pan so no air pockets are there. Fill with bourbon Cherry filling. Top with your second pie crust and crimp the edges. Add whatever design you’d like to the top. Make it your own and have fun with it. Add egg wash and sugar then bake at 350°F. If you don’t have a pie cover use strips of aluminum foil to cover the edges of your crust so they don’t burn. Bake for 1 hour or until center of the top pie crust is golden brown. Let cool completely and enjoy with some whipped cream or vanilla ice cream.