Triple-Cherry Honey-Bourbon Pie

Summary

Total Time: 2 hours (plus 8 hours of soaking, and 90 minutes of resting)
Prep: 40 minutes
Cook: 1 hour and 15 minutes
Yield: 8 servings

Ingredients

  • Filling
  • 1 1/2 cups dried Montmorency tart cherries
  • 3 pounds frozen Montmorency tart cherries, mostly thawed
  • 2 tablespoons Montmorency tart cherry juice
  • 2/3 cup honey-bourbon
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 1/8 teaspoon salt
  • 4 tablespoons tapioca starch, divided
  • 1 large egg
  • 1 teaspoon water
  • Sugar
  • Crust
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup unflavored whey protein
  • 3/4 teaspoon salt
  • 1 cup chilled butter, cut into pieces
  • 3 tablespoons chilled honey-bourbon
  • 3 tablespoons ice water

Directions

Combine dried Montmorency tart cherries and 2/3 cup honey-bourbon in a medium bowl. Cover and let rehydrate overnight.

The next day, combine thawed Montmorency tart cherries, sugar and lemon juice in a large bowl. Allow to sit for 1 hour.

Meanwhile, combine flour, whey protein, salt and butter in a food processor. Pulse until mixture resembles coarse meal. Add 3 tablespoons chilled honey-bourbon and ice water. Pulse until mixture pulls together into a ball. Split dough evenly in half.

Place half of dough between two pieces of lightly floured parchment paper. Roll dough into a 12-inch circle. Carefully transfer dough to a 9-inch deep dish pie plate and press gently to fit, leaving an overhang of dough over edges.

Place remaining half of dough between lightly floured parchment paper. Roll dough into a 12-inch circle. Trim dough into a 9-inch square; discarding remaining dough pieces. Cut dough into 1 1/2-inch strips. Place strips in a lattice arrangement. Chill lattice and crust-lined pie plate for 30 minutes.

Preheat oven to 375 degrees F. Drain thawed cherry mixture; discard juices or use for another purpose. Add dried Montmorency tart cherries to thawed cherries.

Add honey, Montmorency tart cherry juice, salt and 3 tablespoons tapioca starch to cherry mixture. Stir well. Sprinkle remaining 1 tablespoon tapioca starch over crust. Tightly arrange cherries over dough, mounding them slightly higher in the center.

Lay lattice strips over cherry mixture. Pinch bottom crust and lattice edges; crimp edges. Combine egg and 1 teaspoon water; brush egg wash over crust and sprinkle with sugar.

Bake for 1 hour 15 minutes or until crust is golden and filling is bubbly. Let cool completely before serving. Serve with a drizzle of honey or sweetened whipped cream, if desired.

 

Recipe courtesy of Gretchen Brown, HealthyAperture.com