Black Cherry Bourbon Walnut Pie
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
2 packages (12 ounces each) frozen black cherries (thawed)
1 cup sugar
2 tablespoons bourbon
4 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon cinnamon
Pinch of ground cloves
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
1/4 cup butter cut into 1/4” pieces
1/2 cup chopped walnuts
For the pie crust, cut shortening into flour and salt. Sprinkle in water, 1 tablespoon at a time, until all flour is moistened and pastry almost cleans side of bowl. Gather into a ball and roll into a circle large enough to line a 9 inch pie tin. Line the pie tin, prick the bottom of the dough with a fork, and set aside.
In a medium to large saucepan, combine cherries, sugar, and bourbon. Bring to a simmer and add cornstarch, salt, cinnamon, and ground cloves. Bring to a boil and then remove from heat. Let cool to room temperature or to the proper consistency. Pour filling into the prepared pie tin.
For the crumb topping, combine flour, brown sugar, salt, and butter in a food processor and pulse until crumbly. Pour into a mixing bowl and toss with chopped walnuts. Sprinkle the crumb mixture over the top of the pie.
Bake at 350 degrees for 35 to 45 minutes or until top is golden, bubbly, and just plain delicious-looking. Serve warm and enjoy!