Deep Dish Bourbon Apple Cherry Pie1

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Deep Dish Bourbon Apple Cherry Pie1

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Eating obscene amounts of Hors d’oeuvres and coordinating my nail polish to my lipstick is totally normal.
Dressing in items that sparkle and sipping chocolate peppermint beverages make cold nights divine.
Eating cookies for supper? You bet!
I am to three vacation parties before week. Not forgetting many breakfasts and lunches with my co-workers. I really like the fact these people learn how to consume! Our brunch the other day consisted of Dunkin’ Donuts (I even got the pumpkin one!), cinnamon-peach whole wheat grains French toast (totes great), apple packed croissants, sausage egg bake, and three various kinds of breakfast burritos.
It won’t be longer until I’m putting sweets at work kitchen. In the meantime, I’ll continue steadily to eat my co-workers peanut M&M’s out of her automatic candy dispenser. I’ve chose I want a computerized cinnamon roll dispenser.
Another thing that lights up my holidays: Pie. Creamy, sugary, crunchy, dreamy, fruity, nutty, warm, chocolatey! Pie could be all things.
Pie + Booze? Oh my. Let’s devour it!
Have you ever considered why is pie thus incredible?
Is it the filling up? The crust? A crumb topping maybe? Just a little splash of whiskey? Everybody knows a festive caramel drizzle constantly adds jazz.
Individually, a cream pie isn’t best without generous levels of REAL whip cream. Snow cream always complements apple, double the scoop if it’s vanilla bean! The only way to eat pumpkin is if it is warm!
I have no crust gluten free cheesecake idea why I’m thus enthusiastic about pie. Maybe it’s the combination of the whole shebang in that lovable triangle shape that makes each bite charming. Perhaps it is the unique combinations that can be created.
I simply realized We said shebang. That’s strange. Getting older means obtaining weirder.
Maybe you aren’t pie obsessed like me. In fact maybe, you’re a lot more into wedding cake pops from Starbucks, Dunkin’ donuts, and glitzy chocolate truffles with titles you can’t pronounce.
It’s also quite possible you sick of me talking about pie on a regular basis. Personally i think you. I obtain it! I get your dependence on frozen Reese’s peanut butter mugs and that pastry from the tiny coffee shop. I adore these things too.
But! You need to know nothing comes even close to producing pie from nothing and certainly nothing better than eating it.
Today may be the day you get into pie! Specifically since it offers a little bourbon within it.
Bourbon is really a vintage around the holidays. If we’re going to drink it, we would as well eat it too.
You can make this pie.
You will see how easy it is… I’m confident in you!
You’ll see just how much you love pie… I promise!
You’ll discover you’re love of fruit and booze combinations… I’m sure!
By Monique of Ambitious Kitchen
4 large sweet, company apples (I utilized a mix of Honeycrisp and Granny Smith), cored and thinly sliced
2 cups of fresh pitted cherries (You can also make use of frozen, just thaw)
1/2 cup darkish sugar
1/4 cup granulated sugar
pinch of floor nutmeg
2 tablespoons all-purpose flour
2 tablespoons of Bourbon
1/2 teaspoon cinnamon
1/2 cup of butter, slightly softened and cut into little pieces
For the crust I used Paula Deen’s Ideal pie crust It results in two pie crusts, so if you want it is possible to always help to make another pie, or simply half the recipe. Unless you feel like hanging out or are in a hurry, I would recommend the frozen pie crust from Investor Joe’s. It’s the best store-bought crust I’ve got.
Preheat the oven to 400 degrees F. In a big dish combine apples, cherries, granulated sugar, brown sugar, cinnamon, vanilla, and pinch of nutmeg. Toss together well to mix and let sit down for 5 minutes to soak within the flavors. Add flour after 5 minutes and stir to combine.
Within a separate dish, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and use your fingers to combine until the combination turns into crumbly. Sprinkle generously all around the top of pie
Collection a 9 inches deep baking skillet with pie crust and pour your apple cherry fruits mix in. Pour two tablespoons of Bourbon on top of the fruit blend and sprinkle a pinch of flour on top. Next generously sprinkle the crumb topping all around the top. Bake at 400 degrees for a quarter-hour. Lower the oven temperatures to 350 levels F and continue baking for approximately 40 mins or until the pie is certainly bubbling and both the crust and topping are fantastic brown. If crust or topping begin to brown prematurely, you can cover with lightweight aluminum foil.
When done baking, remove from the oven and let pie cool 20 mins. Serve warm, with vanilla snow cream.
Serves 9
Stacey Baker


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