Dark Sweet Cherry Pie
1 pie crust (homemade or store bought)
36 oz of sweet cherries
.25 cup of Wild Roots Dark Sweet Cherry Vodka
.25 cup sugar
.5 cup brown sugar
Zest from one lemon
⅛ teaspoon nutmeg
Pinch of kosher salt
2 tablespoons cornstarch
1 tablespoon unsalted butter, cut into small pieces
1 tablespoon water
Preheat oven to 400 degrees
Roll out pie crust
Place cherries, vodka, sugars, lemon zest, salt and nutmeg in a large saucepan. Let stand with no heat for 15 min.
After 15 minutes, sprinkle cornstarch over the cherries and mix to coat. Turn the burner on medium, let cook until the liquid thickens, about 5 minutes.
Let cool to room temperature, then pour mixture into pie crust and dot with butter pieces.
Roll out the second half of the pie crust and create a weaving pattern over top of the cherry mixture.
Mix egg and water together and brush it over the crust
Bake pie for 20 minutes at 400 degrees, then lower the temperature to 350 and bake another 20-30 minutes. Cool to warm temperature on a wire rack.