Whiskey Cherry Apple Pie

This may be the most American pie that was ever made...

My husband is mildly obsessed with George Washington.  He considers Washington the greatest American who ever lived as well as a brilliant military leader.  We watch the AMC television show Turn and visit historical sites.

One day, I was scanning through Mental Floss when I found this article about the Mount Vernon distillery.  We live in Virginia, so we had to go. Immediately.  We were able to get one of the last bottles for this year!

So, hubs said that I needed to use this whiskey for something special.  What would be more appropriate than an apple/cherry pie for Independence Day?!

Note: This whiskey tastes like gross grain alcohol. G Dubb must have had a strong stomach!  But he was a bad ass, so he probably had a stomach of steel.

Ingredients:

For the crust:
1/2 c. coconut oil, softened
2 tsp. organic cane sugar
1/4 tsp. sea salt
2 T. whiskey 
1 ½ c. organic whole wheat pastry flour, like Bob's Red Mill

For the filling:
5 small green apples, preferably organic, peeled and sliced
2/3 c. coconut sugar
2 T. lemon juice
3 T. organic non-hydrogenated vegetable shortening, like Spectrum
1 tsp. cinnamon 
1/4 tsp. sea salt
1 c. cherries, preferably organic, pitted and halved
2 T. organic whole wheat pastry flour, like Bob's Red Mill
splash of whiskey

For the crust:

In a stand mixer, combine the oil, sugar, salt, and whiskey.  Slowly add the flour until it is fully incorporated.

Between two pieces of floured parchment paper, roll out the dough to about a 1/4 inch in thickness.  Make sure that it fits your greased pie pan.

Gently slip the rolled dough onto the greased pie pan.  If it breaks - don't fret - just pat and piece it back together.  If it's a little difficult to work with, add a little coconut oil to your fingers and it will help glue it together.  I didn't do anything special with the edges of the crust; I just patted them down to cover the pie dish.  Remove the excess dough and you can roll the remaining dough into fun shapes for the top.

Refrigerate crust and dough pieces for at least 30 minutes.  Preheat the oven to 375°.  Bake the crust for 10-12 minutes.  If you have pie weights, then use them; if not, just poke some holes with a fork into the bottom of the crust.

After you take out the crust, lower the temperature to 350°.

For the filling:

In a skillet, combine the sliced/peeled apples, sugar, lemon juice, shortening, cinnamon, and salt.  Cook these items over medium heat for about 10 minutes, or until the apples are about three-fourths of the way cooked through.

Add the chopped cherries and flour and stir it well.  The mixture should thicken significantly.  As you remove it from the heat, add your splash of whiskey (if desired).

Pour the fruit mixture into the prepared crust and add any decorative cut outs to the top.  I recommend using a pie crust shield if you have one, or simply add some foil to the crusts to prevent burning.  I added a sprinkle of sugar to the top of the pie as well.

Bake the pie for 20-30 minutes, until the top is a little golden.

Once the pie is done, let it rest on a cooling rack for 20-30 minutes.

Now that you've made the most American pie ever, you can share it with pride!  Top it off with some of my Cinnamon Whiskey Ice Cream :-)

Cheers!
-Aileen