Bourbon Vanilla Cherry Blueberry Pie & Vanilla Bean Whipped Coconut Cream

After a Saturday morning run with my sister to the farmers market, she said she needed to decide on a dessert to make for a potluck later that evening. I referred her to my recipe inspiration board on Pinterest where I go when I'm not quite sure what to make.

She very quickly decided on this bourbon and vanilla infused pie overflowing with more cherries and blueberries that could possibly fit in her pie pan.

After making it for that Saturday evening potluck, we made it into a cobbler for my brother-in-law's birthday, and again as a monstrous pie for a game night gathering [where we enjoyed the company of a hilarious bunch as well as homemade-from-scratch salsa and guacamole].

 I found it to be a brilliant filling for this flaky gluten free pie crust and a sublime candidate for this ethereal vanilla bean flecked whipped coconut cream.

Who knew bourbon complimented berries and whipped cream so exquisitely?

Bourbon Vanilla Cherry Blueberry Galette
& Vanilla Bean Flecked Whipped Coconut Cream
makes 1 galette -or- filling can be doubled to make 1 pie


-1 pound fresh cherries, pitted
-1/2 pound fresh blueberries
-1/3 cup coconut sugar
-2 Tablespoons arrowroot starch
-2 Tablespoons bourbon
-1 Tablespoon pure vanilla
-zest of 1 lemon

-1/3 cup millet flour
-1/3 cup sorghum flour
-1/3 cup brown rice flour
-1/3 cup arrowroot starch
-3/4 teaspoon xanthan gum
-1/2 teaspoon fine sea salt
-2 Tablespoons sugar
-1/2 cup dairy free butter, chilled
-1 1/2 teaspoons apple cider vinegar
-3-5 Tablespoons ice water
for brushing and sprinkling: dairy free milk or butter and turbinado sugar

whipped topping
-1 can coconut cream, refrigerated overnight
-scraped seeds of 1 vanilla bean pod
-1-2 Tablespoons pure maple syrup

1. Begin preparing crust by whisking together flours, xanthan, salt, and sugar. Cut in chilled butter until mixture resembles coarse crumbs. Add apple cider vinegar and ice water until mixture comes together to form a dough. Transfer to flour-sprinkled parchment paper-lined cutting board, flatten slightly, and refrigerate for 15 minutes, not too much longer.
2. Prepare the filling: In a large bowl toss together cherries, blueberries, sugar, starch, bourbon, vanilla, and zest. Toss well to coat making sure everything is well mixed. Set aside.
3. Remove crust from fridge, preheat oven to 375F, and flatten dough slightly with hands. Sprinkle flour over top of dough and place additional parchment paper over top. Roll dough out from center to edges until rolled to 11-12" circle.
4. Spoon filling onto crust dough, first placing the fruit into the center, carefully folding dough up around edges of filling. If dough breaks or tears, simply smooth over with your fingers or tear off a small piece from the top and patch, making sure there are no holes or tears for the juicy filling to escape while baking. The more rough and rustic the form, the better. Once all possible breaches are patched in the crust, spoon filling juices into center of galette. Chill pie for about 30 minutes, until crust is firm.
5. Brush crust with dairy free milk or butter and sprinkle with turbinado sugar. Bake in preheated oven for 45-55 minutes, until crust is golden. Remove from oven and allow to cool at least 4 hours before slicing.
6. To make the whipped topping: chill mixing bowl. Using a whisk attachment, beat chilled coconut cream and scraped seeds of vanilla bean at high speed until whipped and fluffy. Add maple syrup one tablespoon at a time until desired sweetness is reached, whip until thoroughly combined and fluffy. Serve immediately or store sealed in refrigerator.
Slice pie and top with whipped topping. Enjoy.

filling adapted from this recipe by Half Baked Harvest
crust adapted from this recipe by Allergy Free Alaska
optional substitutions:
-coconut sugar: turbinado, white, or brown sugar
-arrowroot starch: corn starch

Mangia! Mangia!