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Baked Cherry Bourbon Pie

30

1

Cherry

Cherry, bourbon, citrus zest and sugar are loaded into a homemade, buttery crust and wrapped in maple wood-fired smoke.

8

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Crumble

  • 1/2 Cup old fashioned oats

  • 1/4 Cup all-purpose flour

  • 1/4 Cup Brown sugar

  • 1/4 Cup sliced almonds

  • 1/2 Teaspoon Salt

  • 1/4 Cup unsalted butter, chilled

Filling

  • 3/4 Cup Sugar

  • 3 Tablespoon cornstarch

  • 6 Cup frozen sweet cherries, thawed and drained

  • 2 Tablespoon bourbon

  • 1 Tablespoon fresh orange juice

  • 1 Tablespoon orange zest

main

  • 1 Whole store bought or homemade pie dough

  • 1

    When ready to cook, set Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    For the Crumble: In a medium bowl, mix together the oats, flour, brown sugar, almonds and salt. Add the chilled butter and using your hands, combine to resemble crumbles. Let rest in the refrigerator.

    • 1/2 Cup old fashioned oats

    • 1/4 Cup all-purpose flour

    • 1/4 Cup Brown sugar

    • 1/4 Cup sliced almonds

    • 1/2 Teaspoon Salt

    • 1/4 Cup unsalted butter, chilled

  • 3

    For the Filling: In a medium bowl, add sugar and cornstarch then whisk to combine. Add cherries, bourbon, orange juice and zest. Fold together carefully with a spatula.

    • 3/4 Cup Sugar

    • 3 Tablespoon cornstarch

    • 6 Cup frozen sweet cherries, thawed and drained

    • 2 Tablespoon bourbon

    • 1 Tablespoon fresh orange juice

    • 1 Tablespoon orange zest

  • 4

    Using fresh or store bought pie dough, roll the dough big enough to cover a 10 inch pie pan. Crimp the edges.

    • 1 Whole store bought or homemade pie dough

  • 5

    Pour filling into the pie crust. Top the filling with the crumble and place in the Traeger.
  • 6

    Bake for approximately 60 minutes, or until juices are bubbling and crust and crumble topping is golden brown. Let pie cool. Slice and enjoy!

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