Elevate your classic cherry pie with Curtis Stone's take on a festive recipe. Bourbon and pecans to give it that extra decadent layer of flavour.
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To make the pastry, in a food processor, add the flour, sugar and salt and pulse to combine. Add the butter and pulse about 10 times or until butter is in pea-size pieces. Gradually add the iced water and pulse until moist clumps form, adding more water if necessary.
Gather the dough into a disc. Cover with plastic wrap and place in the fridge for at least 30 mins or up to 1 day.
Position a rack in the centre of the oven and preheat to 200°C (180°C fan-forced). Roll out the dough on a lightly floured surface to a 34cm-diameter disc. Transfer to a 22cm-diameter pie dish and lightly press the pastry into the base and side of the dish. Trim the edge, leaving about 2.5cm overhang. Fold overhang under itself and use a fork to crimp the edge. Place in the freezer for 15 mins or until the pastry is very firm.
Lightly brush the edge of the pie crust with egg. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 mins or until the edge is golden. Remove pastry weights or rice and baking paper.
In a small saucepan, add the butter and cook, stirring, over medium-low heat for 2 mins or until butter is light golden. Add sugar, golden syrup, bourbon or orange juice, vanilla and salt and whisk for 30 secs. Place the eggs in a large heatproof bowl. Gradually add the butter mixture and whisk to combine. Spread pecans over the base of the pie crust and top with cherries. Pour the butter mixture over pecans and cherries.
Bake the pie for 10 mins. Reduce oven temperature to 175°C (155°C fan-forced) and bake for a further 50 mins or until edges are set and the centre still wobbles slightly. Transfer the pie to a wire rack to cool completely.
Cut the pie into wedges and top with whipped cream and extra cherries to serve.
Make ahead: The dough can be made up to 1 day ahead, covered and refrigerated. Alternatively, it can be frozen for up to 1 month.
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