Vanilla Bourbon Cherry-Blueberry Pie Recipe

There’s something truly magical about combining the bold flavors of cherries and blueberries with the aromatic warmth of vanilla and bourbon.

This Vanilla Bourbon Cherry-Blueberry Pie recipe captures the essence of summer with its juicy filling, encased in a flaky, buttery crust.

Perfect for summer picnics, BBQs, or a comforting treat to enjoy any time, this pie offers a sophisticated twist on classic fruit pies.

Follow along to create a dessert that’s as delightful to look at as it is to eat.

The Perfect Blend of Flavors

The key to this pie’s irresistible allure lies in the balance of flavors.

Sweet cherries and tart blueberries create a perfect harmony, while vanilla adds a comforting warmth and bourbon provides a rich depth.

Together, these elements create a pie that’s both familiar and excitingly unique.

Ingredients List

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
  • 1/4 to 1/2 cup ice water

For the Filling:

2 cups fresh cherries, pitted and halved, 2 cups fresh blueberries, 1/2 cup sugar, 1/4 cup brown sugar

1/4 cup bourbon, 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract

3 tablespoons cornstarch, Zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, A pinch of salt

For Assembly:

  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling

Step-by-Step Directions

Prepare the Pie Crust: In a large bowl, mix flour, salt, and sugar. Add butter, working it into the flour with a pastry blender or your fingers until pea-sized pieces form.

Gradually add ice water, stirring until the dough just comes together. Divide into two disks, wrap in plastic, and chill for at least 1 hour.

Make the Filling: In a large bowl, combine cherries, blueberries, sugars, bourbon, vanilla bean seeds (or extract), cornstarch, lemon zest, lemon juice, cinnamon, and salt.

Let sit for about 15 minutes to macerate and develop flavors.

Preheat Your Oven: Heat your oven to 425°F (220°C).

Assemble the Pie: On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the dish, and fill with the cherry-blueberry mixture.

Roll out the second disk and cover the filling. Trim excess dough, and crimp edges to seal. Cut slits in the top crust for steam to escape.

Brush the crust with egg wash and sprinkle with coarse sugar.

Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 20 minutes.

Reduce the temperature to 375°F (190°C) and continue baking for 35-40 minutes, or until the crust is golden and the filling is bubbly. If the edges of the crust brown too quickly, cover them with foil.

Cool Before Serving: Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting time helps the filling set up, making the pie easier to slice.

Personalizing Your Pie

Lattice Top: For a decorative touch, create a lattice top by cutting the top crust into strips and weaving them over the filling.

Alternative Spirits: While bourbon adds a unique flavor, you can also use rum or brandy for a different twist.

Seasonal Twists: Substitute other seasonal fruits as they become available to enjoy this pie all year round.


This Vanilla Bourbon Cherry-Blueberry Pie is a celebration of summer flavors with a sophisticated twist.

Its combination of juicy cherries, tart blueberries, aromatic vanilla, and rich bourbon, all encased in a flaky crust, makes for a truly memorable dessert.

Perfect for any occasion, this pie is sure to become a cherished recipe in your collection.


Can I use frozen fruit for this pie?

Yes, you can use frozen cherries and blueberries. Thaw and drain them first to remove excess moisture.

How can I prevent the pie crust from becoming soggy?

Pre-baking (blind baking) the bottom crust for a few minutes can help, as can adding a layer of cornstarch or breadcrumbs at the bottom to absorb juices.

Can this pie be made in advance?

Absolutely! You can prepare and refrigerate the unbaked pie

for up to 2 days before baking, or freeze it for longer storage. Bake directly from frozen, adding extra baking time as needed.

How do I store leftovers?

Store any leftover pie, covered, in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for best results.

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