Deep Dish Bourbon Apple Cherry Pie1

Dressing up in things that sparkle and sipping chocolate peppermint beverages make cold nights divine.
Eating cookies for supper? You bet!
I’ve been to three vacation parties before week. Not forgetting several breakfasts and lunches with my co-workers. I really like the fact these people know how to eat! 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 different types of breakfast burritos.
It will not be longer until I’m putting sweets at work kitchen. In the meantime, I’ll continue to eat my co-workers peanut M&M’s away from her automatic candy dispenser. I’ve decided I want an automatic cinnamon roll dispenser.
Another thing that lighting up my holiday season: Pie. Creamy, sweet, crunchy, dreamy, fruity, nutty, warm, chocolatey! Pie could be all things.
Pie + Booze? Oh my. Let’s devour it!
Have you ever thought about what makes pie thus incredible?
Is it the filling? The crust? A crumb topping perhaps? Just a little splash of whiskey? Everybody knows a festive caramel drizzle often adds jazz.
Individually, a cream pie isn’t right without generous levels of REAL whip cream. Ice cream always goes with apple, double the scoop if it’s vanilla bean! The only way to consume pumpkin is when it’s warm!
I don’t know why I’m thus enthusiastic about pie. Maybe it is the combination of the complete shebang for the reason that lovable triangle shape that makes each bite charming. Perhaps it’s the unique combinations that can be created.
I simply realized I said shebang. That’s strange. Growing older means obtaining weirder.
Maybe you aren’t pie obsessed like me. In fact maybe, you’re a lot more into cake pops from Starbucks, Dunkin’ donuts, and glitzy delicious chocolate truffles with titles you can’t pronounce.
It is also quite possible you sick of me talking about pie all the time. Personally i think you. I get it! I make your dependence on frozen Reese’s peanut butter cups and that pastry from the small coffee shop. I enjoy these things as well.
But! You must know nothing comes even close to producing pie from scuff and certainly nothing better than feeding on it.
Today is the day you enter pie! Especially since it’s got just a little bourbon within it.
Bourbon is a basic around the holidays. If we will drink it, we would as well consume it too.
You can make this pie.
You’ll see how easy it is… I’m confident in you!
You’ll see 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 variety of Honeycrisp and Granny Smith), cored and thinly sliced
2 mugs of fresh pitted cherries (You can even use frozen, just thaw)
1/2 cup darkish sugar
1/4 cup granulated sugar
pinch of ground 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 make another pie, or simply half the formula. If you don’t feel like hanging out or are in a hurry, I recommend the frozen pie crust from Trader Joe’s. It is the best store-bought crust I’ve experienced.
Preheat the oven to 400 degrees F. In a large dish combine apples, cherries, granulated sugars, brown sugars, cinnamon, vanilla, and pinch of nutmeg. Toss collectively well to combine and let sit down for five minutes to soak within the tastes. Add flour after five minutes and stir to combine.
Inside a separate bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and make use of your fingers to mix until the mix turns into crumbly. Sprinkle generously all over the best of pie
Range a 9 inches deep baking pan with pie crust and pour your apple cherry fruits mixture in. Pour two tablespoons of Bourbon together with the fruit mixture and sprinkle a pinch of flour on top. Next generously sprinkle the crumb topping all over the top. Bake at 400 levels for 15 minutes. Lower the oven temp to 350 levels F and continue cooking for approximately 40 mins or until the pie is normally bubbling and both the crust and topping are fantastic brown. If crust or topping commence to brown too quickly, you can cover with lightweight aluminum foil.
When done baking, remove from your oven and let pie cool 20 moments. Serve warm, with vanilla ice cream.
Serves 9
Stacey Baker