Vanilla Bean Bourbon Cherry Pie Filling
Bourbon and cherries are the ultimate match, and they get combined to create maximum deliciousness in this Vanilla Bean Bourbon Cherry Pie Filling.
I didn’t realize how very easy cherry pie filling is to make until I decided to utilize some withering cherries before they turned to mush in the bottom of my fridge. The first thing that came to mind as I gazed at the wrinkled cherries was, of course, cherry pie filling–a classic that is under appreciated and seldom crafted in kitchens across America.
Pitting cherries is tedious work, and while there is a bit of leg work involved, the task is definitely worth the reward, especially where bourbon is concerned.
You can hardly be blamed for spooning this silky smooth, perfectly sweet filling right from the jar and into your mouth. There’s no fighting the urge, so you might as well save yourself the time and give in the craving.
To bring out the sweet cherry flavor, I added a touch of almond extract. Not so much as to over power the natural cherry flavor, rather just enough to make it come alive.
Sure, you can make pie with this scarlet red jar of goodness, but you can also swirl it into your morning yogurt or oatmeal, spoon it over a bowl vanilla ice cream, or use it to garnish your favorite cheesecake recipe. The possibilities are endless.
Vanilla Bean Bourbon Cherry Pie Filling
Bourbon and cherries are the ultimate match, and they get combined to create maximum deliciousness in this Vanilla Bean Bourbon Cherry Pie Filling.
Ingredients:
- 5 cups pitted cherries
- 1/2 cup water
- 3/4 cup sugar
- 4 and 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon almond extract
- 2 tablespoons bourbon
Directions:
- Add cherries, water, sugar, and cornstarch to a large saucepan. Bring the mixture to a boil over medium heat. Turn the heat down to low and continue to simmer for 8 minutes, stirring often. Add the bourbon and continue to cook for an additional 2 minutes.
- Remove the pot from the heat and add the vanilla bean paste and almond extract. Allow the mixture to cool to room temperature. Transfer to a large mason jar and store in the refrigerator until ready to use. The filling will stay fresh for 1 month.