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Mary's Bourbon Cherry Pie


  • 3 cups Pitted Queen Anne Cherries
  • 1 cups sugar
  • 1/4 cup flour
  • 1/2 teaspoon almond extract
  • 2 tablespoons  butter
  • 2 tablespoons high-quality sipping bourbon
  • 1/2 cup brown sugar
  • 1 teaspoon tapioca
  • pie crust, your favorite receipe
  • 1 dash salt

Temperature: 425 ° F


Combine cherries, sugars, flour, tapioca, salt and almond extract. Pour into your pie shell. Dot mixture with butter and distribute the bourbon over the top. Add top crust and crimp around edge. Cut polka dots in crust with any round cutter; cookie, the nib of a icing spout, free-hand with a paring knife, etc. Bake for 45 minutes in a 425-degree oven. For an additional bourbon flavor, let cherries sit over night in an additional 1/4 cup bourbon before use. Sprinkle a little bit of sugar and cinnamon on the top of the crust when you have but 10-12 minutes of baking left.

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