Bourbon Cherry Pie with Star Cutouts

"Hey now, you're an all-star... Inside the pie: bourbon-soaked cherries"
-- @beeandthebaker
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  • Recipe Card
Prep time 45mins
Cook time 1hr 4mins
Serves or Makes: 12-15

Recipe Card


  • For the Pie Dough:
  • 3 1/2 cups pastry flour
  • 1 1/2 tablespoon granulated sugar
  • 3/4 teaspoon salt
  • 2 3/4 sticks butter (aka 1 cup plus 6 tbsp)
  • 5 ounces ice water
  • For the Vanilla Bourbon Cherry Filling:
  • 2 pounds Bing cherries
  • 3/4 cup plus 2 tablespoons sugar
  • 1/4 cup all purpose flour
  • juice of half a lemon
  • splash of Bourbon
  • seeds of 1 vanilla bean, or a splash of vanilla bean paste
  • Egg Wash:
  • 1 egg, lightly beaten with a fork


  • Step 1

    To Make the Pie Crust:

  • Step 2

    Combine the flour, sugar, and salt in a large bowl.

  • Step 3

    Cut the butter into ½ inch cubes. Toss into the flour mixture and gently coat each cube of butter with flour. Flatten and crush the butter between your fingers to slightly reduce the size of the cubes, working quickly as to keep the butter cold.

  • Step 4

    Pour roughly half of the water into the bowl with the butter and flour. Using your hands or a bowl scraper, knead the dough to start bringing it together. Pour in the remaining water and knead to combine. Be careful not to overwork the dough, as it may remain shaggy.

  • Step 5

    Bring the dough into a ball and divide into two parts. Wrap the two portions and allow the dough to rest in the refrigerator for at least 4 hours, or overnight.

  • Step 6

    To Make the Vanilla Bourbon Cherry Filling:

  • Step 7

    Rinse, pit, and quarter the cherries.

  • Step 8

    Combine all ingredients in a large bowl and allow the cherries to macerate for about 30 minutes.

  • Step 9

    Assemble and Bake the Pie:

  • Step 10

    Preheat your oven to 375℉.

  • Step 11

    On a floured surface, roll out one portion of pie dough to between 1/8 and ¼ of an inch thick. To help keep the dough circular, rotate the dough 90 degrees after a few rolls of the pin. Re-flour the surface as necessary.

  • Step 12

    Transfer dough to a 9-inch pie plate. Fold the excess dough under itself and pinch the edges for a fluted look, or trim the excess dough for a clean edge.

  • Step 13

    Pour all of the cherry filling into the pie shell, including all of the juice that has come off the cherries. Refrigerate while you prepare the finishing touches.

  • Step 14

    On a floured surface, roll out the second portion of pie dough to between 1/8 and ¼ of an inch thick. Using cookie cutters, cut out a variety of stars or any other shapes, or cut strips of dough for a lattice look. Arrange your cutouts atop the pie in any pattern that pleases you.

  • Step 15

    Brush the cutouts and/or lattice, and the edges of the pie with egg wash for a golden finish. Optionally, sprinkle coarse sugar over the top.

  • Step 16

    Bake the pie for about 1 hour and 15 minutes until the juices start bubbling and the pie is a nice golden brown. If the edges or top of the pie begin to brown too quickly, cover the pie with foil.

  • Step 17

    Allow the pie to cool completely before serving.

  • Step 18

    Wrap airtight and keep in the refrigerator for up to 4-5 days.