Use it or Lose it! Drunken Cherry Pie

Hands up  – who still has turkey? Yep, I’m with you, sista. Even though we got a small bird (11.5 lbs), and we’ve been eating turkey steadily since Thursday, there is a lot left. We don’t eat a lot of meat in general, so at 3 to 4 ounces at a time… well, it’s going to take a while. I’m going to have to make a turkey soup, or chili, or pot pie, or something (I know – shocking revelations at Local Kitchen today: we have turkey leftovers! Need to do something with them! Film @ 11!).  But, hands up – who still has pie? Ah, therein lies the rub. The pie is long gone, isn’t it? Don’t get me wrong, turkey is delicious, but pie is just so versatile. Pie for dessert. Pie for breakfast. Pie for a mid-afternoon tea break. Before you know it, you’re picking crumbs of pastry out of an empty pie dish, wondering how it went so fast. But here’s the thing: you can make more.

This, ladies & gentlemen, is a show-stopper pie: hand-picked organic cherries, pickled in brandy for over a year, a flaky, gorgeous, cream cheese crust made with local whole wheat pastry flour and homemade cultured butter, and not much else. These ingredients practically sing, and make for a pie that is, in a word, spectacular. Yet, despite the fabulous ingredients and fancy lattice, this pie is relatively simple to make: if you have pastry dough in the freezer and pickled fruit in the pantry, this pie will come together quite quickly, and disappear, delicious bite by bite, even more quickly. Leaving you to wonder why you didn’t pickle more fruit in booze. Next year, my friends. Next year.

———————————————————- 

Drunken Cherry Pie with Fancy Leaf Lattice

INGREDIENTS

 METHODS

  1. Make & shape dough. Make pastry dough and allow to rest in the refrigerator for at least 1 hour, preferably overnight, prior to rolling. Roll a bottom crust and shape into a 9-inch pie pan. Shape leaves, using a cookie cutter or cutting them by hand with a sharp knife; score the ‘veins’ with a sharp knife and lay the leaves on a plate or small tray. Refrigerate for at least 1 hour and up to 24 hours.
  2. Prepare filling. Drain cherries, reserving juice. In a medium bowl, mix sugar & cornstarch, add the drained cherries, lemon juice and salt, and macerate for at least 30 minutes and up to 3 hours.
  3. Preheat oven to 425 degrees F (400 F convection; convection works beautifully on pastry if you have one).
  4. In a small saucepan,bring cherry/brandy juice from the jars to a boil over high heat (watch for foaming) and continue to boil, reducing until syrupy, about 10 – 15 minutes. Set aside.
  5. Par-bake leaf lattice. Crumple a large sheet of aluminum foil into another pie dish (or oven-safe plate, baking tray, etc.). Spritz foil with baking spray. Remove pastry leaves from the refrigerator and drape over the crumpled foil, such that the leaves will look curled and natural (like they just fell off the tree and onto your pie) when baked. Par-bake the leaves, in the preheated 425 degree F oven, for about 5 – 10 minutes, or just until they set and the edges begin to slightly brown. Remove from the oven and allow to cool to room temperature before attempting to remove from the foil (or you will end up breaking several, like I did).
  6. Fill the pie. Drain macerated cherries; add juice to reduced cherry/brandy syrup and heat, stirring constantly, until the mixture thickens and becomes clear. Scrape into bowl with the drained cherries; mix well and pour filling into prepared pie shell.
  7. Bake pie at 425 degrees F (400 F convection) until filling is thickly bubbling, about 1 hour. Cover entire pie with a large piece of  foil with a vent hole cut into the middle, to protect the leaves and crust from over-browning. Reduce heat to 350 degrees F (I turn off convection at this point, but if using a convection-only oven, go to 325 degree F) if crust begins to brown too much. Cool on a rack for at least 3 hours before slicing.

Serves 8.

OPTIONS

  1. I do believe that this recipe is easily adapted to any fruit preserved in booze. Cherries do not contain a lot of natural pectin, yet the set of this pie was beautifully sliceable; if using preserved apples, quince or other high-pectin fruit, you may want to cut back on the cornstarch in the filling. Otherwise, just follow the instructions above with your preserved fruit.
  2. Obviously, the fancy leaf lattice is optional. You can make a simple dot lattice with circular cookie cutters, or a traditional basket weave lattice with strips of dough (for this, you’ll need about 1 and 1/2 recipes of Rose’s pastry dough), or no top crust at all. Or, consider using a decorative cookie cutter that you have on hand: snowmen, stars, teddy bears, dinosaurs. Rock the cookie cutters!
  3. So, you didn’t preserve any fruit in booze this year (oh, the horror! Wait – neither did I. Damn.) Well, this is the best cherries-in-brandy option I could find online: and at $30 a jar, it would definitely be a ‘fancy’ pie! Next summer I’m putting up a lot of cherries in booze.

STORE

At room temperature, covered with a clean kitchen towel, for up to 5 days.

SEASON

Pie season! With preserved cherries, this pie can be made year round.

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20 comments

  1. Melissa

    Pie for breakfast is my favorite – sometimes we have a two course (pumpkin chiffon and apple) pie breakfast.
    I will have to try for drunken fruit for pie next year…now that I have space for my own country store!

  2. Next year…there will be lots of fruit in booze. The past few years, I’ve done raspberries in rum, but only a half-pint jar full. I never knew what to do with them (except mix them into drinks, which is oh-so-good). Now I know…Pie.

    • Kaytee,

      You & me both, which is why these drunken cherries have been sitting on the shelf since July ’09. I don’t know why it took me so long to think of this, but I am definitely going to put up more fruit-in-booze next summer.

  3. Tai

    This drunken cherry pie, let me tell ya, was not super-sweet. You could absolutely taste the cherries as cherries, and get a hint of the booze used. I’m not a big fan of cherry pie, probably because all I’ve had are disgustingly sweet cherry pies and such that taste more of sugar and corn syrup than anything else, are mushy, etc. This one… this one, I will eat again. Oh, yes – I will.

  4. omg. this looks amazing. i am all about more fruit in booze next year. and all about making more pies in general. this one is marked!

    (and now i am on my laptop – and your new design looks extra gorgeous!)

    • I didn’t change it – it is automatically picked by the Monster-o-Generator (or whatever it’s called). I think it has to do with how you log in, because you had a Christmas-tree-wearing-a-bar yesterday (from the iPad maybe?), and I think the lobster-claw one is when you log in as tigressinapickle. Maybe save this one for your demure moods? (As if). 🙂

  5. Morgan Lingbloom

    I made your boozy cherry apple pie for my families Thanksgiving dinner. It was great! If I happen to have lots of drunken cherries leftover after gift-giving I will try out this pie too!
    Is it supposed to be snowing on your site?
    Cheers!

    • Hi Morgan,

      So glad you liked the pie! You know, this one started out as that same pie, and then I was too lazy to peel apples. I love it when lazy = delicious. 🙂 And you are a good friend to be giving out boozy cherries; I’m now hoarding my last pint jar, wondering if it will be enough for a 7-inch pie.

      And, yes, I just noticed the snow as well. WordPress did this last year -snow for the month of December, for the winter holidays. I must still have the option turned on. Happily – I love it!

  6. oh. I just read your comment on last post re: icon. on my iPad now let’s see if I get the bra wearing Christmas tree back. (although that frazzled fuchsia lobster claw toter was my fave). here I go…

  7. Ha…I’m imagining wee little cherries toppling around drunk and squealing. It’s kinda of a funny image to imagine. Pie sounds really tasty, never eaten boozed up fruit before, though.

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  12. S

    Parts are missing- like total cooking time or amount of time to continue baking at 350 degrees. Also, the amount of liquid to expect having in a pint of drunk cherries- we make cherry bounce and it is a guessing game in your recipe.

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