Blueberry-Cherry Vanilla Bourbon Pie

Winner of the 5th Annual Blueberry Pie Contest



  • 1/3 cup almond flour
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 2 large egg yolks
  • 1/4 cup cold water


  • 2 pounds fresh cherries, pitted
  • 1 pound fresh blueberries
  • 3/4 cup coconut sugar or brown sugar
  • 3 tablespoons corn starch
  • 1/4 cup bourbon
  • 1 tablespoon vanilla extract
  • 1 vanilla bean, seeds removed from the pod
  • Zest from 1 lemon
  • 1 egg, beaten
  • Demerara sugar or granulated sugar, for sprinkling (optional)


  1. Pulse the almond flour, granulated sugar, salt and all-purpose flour in a large food processor. Add the butter and pulse until mixture resembles course cornmeal.
  2. Whisk the egg yolks with the 1/4 cup cold water in a small bowl and then add to the flour mixture. Pulse, drizzling in more cold water as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok).
  3. Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half. Shape each piece into a circle disk and wrap in plastic wrap. Place in fridge for at least 2 hours or up to 3 days.
  4. When you are ready to make the pie
  5. Remove the dough from the fridge and let sit on the counter 5 minutes to soften. Meanwhile grease a 9-inch pie plate and preheat the oven to 425 degrees F.
  6. Roll 1 disk of dough on a lightly floured surface to a 12-inch round. Carefully transfer the crust into the prepared pie plate. Lift the edges and allow the dough to sink down into the dish, Trim edges to even out the crust, if needed, then prick the bottom of the dough with a fork a few times.
  7. Roll remaining dough disk onto a lightly floured surface to a 12-inch round.
  8. Transfer to a parchment-lined baking sheet. Using a small star cookie cutter, a 3/4 inch diameter pastry tip or cookie cutter, punch out holes, leaving a half inch border free of holes along the outside edges. Place the dough in the fridge.
  9. In a large bowl toss together the cherries, blueberries, coconut sugar, cornstarch, bourbon, vanilla extract, vanilla bean seeds and zest of 1 lemon. Toss well to coat making sure everything is well mixed. Spoon the filling into the prepared pie plate. Make sure to scrape bowl well.!
  10. Place top crust over top of the pie. Push the edges of the top crust into the pie plate crimp edges.
  11. Brush top crust w/egg, sprinkle w/ sugar. Chill pie until crust is firm, about 30 min.
  12. Place pie on a baking sheet and bake until crust is golden, about 30 min. Reduce oven temp. to 350 degrees and bake until juices are bubbling and crust is deep golden brown, about 50-60 min. longer. If crust is getting too brown, tent w/foil. Transfer tow ire rack and let cool at least 4 hours before slicing.