Drunken Cherry Vanilla Pie

Happy Pi Day everyone!


I just love holidays that involve food, and Pi day technically encompasses two of my favorites, pie and pizza! We’ll save pizza for another time because I’ve got a great recipe for a drunken cherry vanilla pie!

Here’s what you’re going to need:

For the filling:

2 Bags (about 4C) of frozen, pitted black cherries, thawed

1T Kirsch

1/4 Port

3/4 White sugar

1T Lemon juice

1T Vanilla bean paste

1/4C Tapioca

For the Streusel:

1/2C Butter

1/2C Brown sugar

3/4C Flour

For the Crust:

1 Premade pie dough (thawed)

2T Cream

So I should start this by saying I completely forgot about Pi day until Bean texted me about it this afternoon. Normally I would make my own pie crust, but since I was in a hurry I grabbed a premade one! Having pre-made pie dough and a box of frozen puff pastry does not make you a cheater, it just means you’re ready to create amazing dessert in a pinch, so I highly recommend keeping these on hand!

Alright, preheat your oven to 425 degrees.

Unwrap and unroll your pie dough, give it a rough roll out on a floured cutting board. Place your dough into your pie dish, lifting the edges of the dough as you shift it down into the dish (if you push your dough down without lifting the edges it will stretch out the floor of your pie and you might get some tears!). Pleat your dough edges as they lie! Sure you can use any manner of fancy pie crust techniques, but this gives you a rustic looking pie with very little effort! Set your crust aside while we make the filling.


In a pan, combine your cherries, kirsch, port, sugar, lemon juice, and vanilla. Let it simmer over medium heat, your goal here is to reduce your liquid by a 1/3 (This is especially important if you are using frozen fruit, as they often have extra water tucked away inside them). Once your filling has reduced, stir in your tapioca and let it sit for 5-10 minutes.


Combine your butter, brown sugar, and flour in a bowl.With a pastry cutter (or your hands!) cut the ingredients together until they become a course pea size.

Let’s assemble this pie!

Pour your filling into your rustic dough, then evenly spread your streusel topping over your cherries. Brush a little bit of cream or egg wash over your crust edges to help them brown.


Pop that baby in the oven for 25 minutes, and make sure to set a cookie sheet beneath it to catch any drips!

Voíla! You’ve got Pi…ahem…pie baby!


Enjoy! I’ll see you tomorrow for Wonderful Weekends!