Cherry Rum Pie…!!!
This pie is by far one of my most popular recipes…ever. There is at least one person every time I serve this that says “I am just not a cherry pie lover” I cannot even tell you how many times I have heard that. But that is only until they taste this cherry pie, then it turns out they are a cherry pie lover!
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I highly recommend using my Sweet Dough Pie Crust recipe for the pie crust. I mean look at those layers! It is buttery, flakey, and just so yummy! Of course, I also highly recommend serving this Cherry Rum with a giant scoop of vanilla bean ice cream on top.
Every summer I buy pounds upon pounds of fresh cherries directly from the Okanagan valley! Last summer I brought home a total of 40 pounds of fresh cherries, yes, you heard me right FORTY pounds. All hand pitted, bagged, and frozen by me… Sometimes I just get myself into situations like this…
But of course, if you can’t get fresh cherries the bagged ones in the freezer section of the supermarket work just as well!
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- 1 Pie Crust, top and bottom crust (check out my Sweet Dough Pie Crust recipe!)
- 6 cups Whole Frozen Cherries, pitted
- ⅔ cup Spiced Rum
- 1 cup Water
- 1 ½ cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- Pinch of Salt
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1 Tablespoon Butter, melted
- 1 teaspoon Cinnamon Sugar, optional, equal parts cinnamon and granulated sugar
- In a large saucepan combine the frozen cherries, spiced rum, 1 cup water, granulated sugar, vanilla, and salt. Over medium high heat bring the pie filling to a boil. Reduce the heat to medium and stirring regularly let the pie filling boil for 30 minutes. At the beginning the pie filling will boil very rapidly when you stir it. This is the alcohol that is cooking off, and the rapid boiling will stop when the pie filling begins to thicken.
- After 30 minutes remove the pie filling from heat. In a small bowl stir together the cornstarch and 1 tablespoon of water. Pour the cornstarch mixture into the pie filling and stir until the mixture is fully combined into the pie filling. You will notice that the filling will start to thicken slightly. Return the pie filling to medium heat and bring the filling to a boil again. Stirring regularly, let the pie filling boil for another 15 minutes.
- Remove pie filling from heat and let cool completely.
- Preheat oven to 400°F
- For the pie crust I highly recommend using my Sweet Dough Pie Crust. Roll out your bottom pie crust and place in your pie plate. Poke the pie crust with a fork a few times just to ensure no bubbles will form.
- Pour all the cherry rum pie filling into the pie crust and top with the top crust. To adhere the two crusts together, brush the edges with a little bit of water and pinch. Cut slits in the top of the pie crust to let the air escape while it is baking.
- Brush the top of the pie with the melted butter and sprinkle the entire top of the pie with the cinnamon sugar.
- Bake for 25 minutes, then decrease the heat of the oven to 350°F and continue to bake for 35 more minutes.
- Let cool at least 30 minutes before serving.
- Serves well with vanilla bean ice cream!
- Pie will keep for up to 3 days tightly wrapped with plastic wrap and stored in the refrigerator.
- You can make the pie filling up to two days in advance, store in an air tight container in the refrigerator until you are ready to use.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g