Prepare to revolutionize your baking game with a cherry pie that's about to become the talk of every dinner party! Our Cherry Pie with Vodka Trick Crust is not just another dessert - it's a culinary masterpiece that combines a mind-blowing pastry technique with juicy, vibrant cherries. The secret? A splash of vodka that transforms your pie crust into the flakiest, most tender creation you've ever experienced. Get ready to impress your friends, family, and even yourself with this game-changing recipe that will make you the ultimate dessert hero!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and diced
- 1/4 cup vodka
- 1/4 cup cold water
- 4 cups pitted cherries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Begin by preparing the crust. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk the dry ingredients together until well mixed.
- Next, add the chilled and diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, mix the vodka and cold water together. Gradually add this mixture to the flour and butter mixture, stirring gently with a fork until the dough comes together. You may not need to use all the liquid, so add it slowly until the dough holds together without being sticky.
- Divide the dough into two equal portions, shape them into discs, and wrap each disc in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to chill and firm up.
- While the dough is chilling, prepare the cherry filling. In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and vanilla extract. Gently toss the ingredients together until the cherries are well coated. Let the filling sit for about 15 minutes to allow the juices to develop.
- Preheat your oven to 425°F (220°C) during the last 10 minutes of chilling the dough.
- Once the dough has chilled, remove one disc from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch pie pan, pressing it gently into the bottom and sides.
- Pour the cherry filling into the prepared crust, spreading it evenly. Make sure to include all the juices from the bowl.
- Remove the second disc of dough from the refrigerator and roll it out in the same manner as the first disc. Place this rolled-out dough over the cherry filling. You can either leave it whole for a solid top crust or cut slits in the dough for a lattice design. If using a solid top crust, make sure to cut a few slits for steam to escape.
- Trim any excess dough hanging over the edges of the pie pan, and crimp the edges to seal the pie. If desired, brush the top crust with a little milk or beaten egg for a golden finish.
- Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. You may want to place a baking sheet on the rack below the pie to catch any drips.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 15 minutes before serving. This cooling time will help the filling set up a bit more.
- Serve the cherry pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- The Vodka Trick: The vodka in the crust is key! It adds moisture without developing gluten, resulting in an incredibly tender and flaky crust. Don't worry - the alcohol completely evaporates during baking.
- Butter Temperature Matters: Keep your butter ice-cold when making the crust. Cold butter creates those beautiful flaky layers that make pie crusts legendary.
- Handling the Dough: Don't overwork the dough - mix just until it comes together. Overworking can lead to a tough, dense crust.
- Filling Consistency: Let the cherry filling sit for 15 minutes before adding to the pie. This helps the cornstarch activate and creates a perfectly thickened filling.
- Prevent Soggy Bottom: Place your pie on the lowest rack of the oven to ensure the bottom crust gets crisp and golden.
- Cooling is Crucial: Allow the pie to cool for at least 15 minutes after baking. This helps the filling set and makes slicing much easier. Pro Tip: For an extra-special touch, sprinkle a little turbinado sugar on top of the crust before baking for a beautiful, sparkling finish!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 54g
Protein: 4g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 30mg
