Kissed with whiskey and a hint of cinnamon and chile and nestled in a gluten-free, whole-grain crust, this wildly flavorful dessert will make all your spiced bourbon cherry pie dreams come true.
Prep: 50 minutes
Cook: 50 minutes
Chilling time: 1 hour 20 minutes
Total: 3 hours
This pie is adapted from my cookbook Alternative Baker
and it boasts a crust made with whole grains and no gums. That said, feel free to swap in your favorite pie crust if you prefer; you’ll need enough for 1 ½ single crust 9-inch pies.
I used a mix of fresh and frozen cherries which worked out well; the frozen cherries broke down into more of a chunky jam, while the fresh ones held their shape. Feel free to use all fresh or all frozen, or a combination.
The pie dough can be made up to several days in advance, and I recommend making it at least one day ahead to ease prep on the day of baking, and to allow the dough to absorb moisture which results in a nicer texture once baked.
Be sure to source a certified GF whiskey or other spirit if you or your guests are sensitive to potential trace amounts of gluten lurking therein. If you prefer to leave off the alcohol altogether, decrease the cornstarch to 3 tablespoons and replace the whiskey with 1 tablespoon lemon juice.
Nutritional values are based on one of eight servings.