I love, love love cherries. They are nature’s candy with their sweet yet tart, juicy goodness! I have to admit I normally just eat them as they are – rarely do I cook with them. I also love to make these Cherry Margaritas whenever possible, which is often – they’re to die for! This season, I wanted to try something new. I knew I didn’t want to make a pie, and I considered ice cream (I have a recipe I want to try, so stay tuned), but I really wanted something quick and easy. I decided to make a cherry crisp, but I wanted to make it special. So I decided I would spruce up this classic with a little shot of bourbon. The bourbon gives it just a little something that makes you say hmm. Did I mention this dessert is incredibly easy to put together? You should already have all the ingredients right in your pantry. I encourage you to grab you up some cherries before the season ends and make this crisp. You will thank me later!
I don’t watch a ton of TV these days, but every so often, I can catch a little Food Network on either Saturday or Sunday morning – notice I said either. Last Saturday was one of those “rare” occasions when I was able to catch some TV. It was early, and The Pioneer Woman was on (I do so love her and her recipes), and she was making a French Silk Pie When I watched her make this pie, I knew immediately I wanted to make it. Gabe absolutely adores French Silk Pie! The one thing that really intrigue me was that she used a graham cracker crust instead of a traditional pie crust. I oohed and aahed over this! The process is a little time consuming but, so worth it. Besides, 20 minute to mix is really not that big a deal in the grand scheme of things. I promise you will not miss the time one bit once you take that first bite!
3 tablespoons granulated sugar – if you are making this crust for a savory pie omit the sugar
1/4 teaspoon salt
2 teaspoons lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, well chilled and cut into cubes
1 egg yolk
2-5 tablespoons ice water, plus more if needed
In the bowl of a food processor combine the flour, sugar, salt and lemon zest. Pulse the dry mixture twice to combine. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and 2 tablespoons of water . Pulse until just combined. Continue to add water 1 tablespoon at a time while pulsing until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.