Cherry Bourbon Pie (Old Fashioned Cocktail version)

So I've been getting into the pie game and trying to find a good combination of buttery and flakey crust and fruit filling.  I've had a few attempts so far.  I like baking pies because the actual process of making the dough and the filling is really relaxing and therapeutic in a way.  I think that pies are meant to be messy and that the actual flavor is the most important part.  Actually, I think that's the case in all baking and cooking!

Here are the ingredients:

-2 cups of all purpose flour

-2 sticks of cold butter

-2 Tbsp water

-4 Tbsp sugar

-2 pints of cherries, pitted

-1/3 cup tapioca flour

-1 vanilla bean

-1/2 cup of bourbon (I used Maker's Mark, has a hint of vanilla)

-1 Tbsp of orange zest

Directions:

Preheat the oven to 350 degrees.

For the crust: Combine the flour, 2 sticks of cold butter, 2 Tbsp of sugar, and water in a bowl.  Cut in the butter by using a pastry blender or a fork.  Breakup the butter into chunks and then gently combine the mixture. The dough should start to form.  You may need to add additional flour if the mixture starts to get sticky.  Place the dough onto a flat surface so that you can gently knead the dough.  If you wrap the dough in plastic wrap and then heavy duty foil and put in the freezer, you make this ahead of time, for at least 3-6 months, or take the dough out of the freezer after about an hour.  

For the filling: Combine the pitted cherries, 2 Tbsp sugar, orange zest, bourbon and simmer over low heat on the stovetop.  Gently stir until the cherries have broken down.  This should take about 15-20 minutes.  

Once you take the dough out of the freezer, if it's just after an hour, the dough will be chilled.  Leave the dough until it reaches room temperature and is easier to roll out.  Separate the dough into 2 separate disks and roll out each until it measures about a 9 inch round circumference.  Fit one of the disks into a pie pan, allowing some of the dough to hang over the edge.  Brush the formed crust with egg, which helps the crust bake better.  You can also pre-bake the crust before adding the filling for about 10-15 minutes.  Add the filling into the crust and bake again for another 10 minutes. For the top of the pie, you can get creative and use the rolled out dough to create a lattice top, cut out individual shapes and add to the top of the pie or even just put the solid disk over the top with a cut out center to enable the filling to breathe.  Bake again in the oven for another 20 minutes or until the crust and top of the pie has become golden brown and is no longer a dough, rather a flakey crust.  You may need to add foil to protect the outer edges of the pie crust if the center of the pie has still not completely baked through.  

Enable the pie to cool and enjoy! Feel free to serve with your favorite ice cream and a dollop of whipped cream.