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My simple and delicious cherry bourbon crostata was inspired by a surprise invitation to go cherry picking. Cherry picking in Colorado felt unexpected—orchards are rare along the Front Range and we often deal with drought—but we went anyway. I’ve always loved orchard trips and the memories of filling baskets with freshly picked apples as a child made this an easy yes.
We arrived at Berry Patch Farms in Brighton, CO for our 9am reservation. The farm requires reservations to manage crowds and avoid over-picking. A friendly attendant handed out pints for collecting cherries, and off we went to the trees. With three toddlers along it wasn’t exactly relaxing—trying to keep the kids from eating cherries with pits or tugging down branches added excitement—but it was a lot of fun. The kids enjoyed picking and snacking on pitted cherries once we prepared them.
If you have the chance, visit a u-pick farm. Many local farms offer blackberries, strawberries, melons, vegetables and flowers across the seasons. Now, to the recipe: bourbon and cherry are a classic pairing—think Manhattans or Old Fashioneds—and a rustic, free-form pie like a crostata is the perfect vehicle. A crostata uses a simple pastry dough, a generous fruit filling, and folded edges instead of a full pie crust, making it much easier while still deliciously homey.
These were tart cherries, so the filling needs a bit more sugar than you’d use with sweet cherries. I pitted mine with a cherry pitter—definitely worth it unless you enjoy a tedious task. The cherries are combined with sugar, vanilla, bourbon and cornstarch so they thicken and shine when baked. The dough comes together quickly in a food processor and chills for just 30 minutes before rolling out into a wide circle. The cherries are piled into the center, the edges are folded up and pleated to form the crostata, and a few knobs of butter are dottted on top before baking until the crust is golden and the filling bubbles. Finish with a spoonful of sweetened whipped mascarpone for a creamy contrast.
Cherry Bourbon Crostata with Whipped Mascarpone
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Ingredients
Crust
- 1 ½ cups all purpose flour
- 2 tablespoon sugar
- ½ teaspoon salt
- 8 tablespoon unsalted butter cold and cut into small pieces
- 3-4 tablespoon ice cold water
Filling
- 3 cups tart cherries fresh, pitted
- ½ cup granulated sugar
- 2 tablespoon bourbon
- 1 teaspoon vanilla extract
- 3 tablespoon cornstarch
- 1 tablespoon unsalted butter
Topping
- 8 oz mascarpone cheese
- ¼ cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
To prepare the crust
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In a food processor, pulse together the flour, sugar and salt. Add the cold butter and pulse until the texture resembles peas. With the processor running, add 3 tablespoons of ice cold water and process until the dough begins to clump into a ball. Add the remaining tablespoon of water only if needed.
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Turn the dough out onto a lightly floured surface and shape it into a disc with your hands. Wrap in plastic and chill in the refrigerator for 30 minutes.
To prepare the crostata
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Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil, then set a sheet of parchment paper over the foil to catch any juices.
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In a medium bowl, gently toss the pitted cherries with the granulated sugar, bourbon, vanilla and cornstarch until evenly coated.
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On a floured surface, roll the chilled dough into a circle about 14 inches in diameter and roughly 1/4 inch thick. Transfer the crust to the prepared baking sheet.
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Mound the cherry filling in the center of the crust, leaving a 2-inch border. Fold the edge of the dough up and over the cherries, pleating as needed to form a rustic circle. Dot the filling with the tablespoon of butter. Bake until the filling is bubbling and the crust is golden, about 30 minutes. Let cool before slicing.
Mascarpone Topping
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In a stand mixer fitted with a whisk attachment or using a hand mixer, beat the mascarpone with the heavy cream and powdered sugar until soft peaks form. Spoon or dollop over slices of crostata when serving.
Notes
- Line the baking sheet with foil and parchment to catch any leaking cherry juices—this makes cleanup much easier.
- If you only have sweet cherries, reduce the sugar by about half to account for their extra sweetness.
- Bourbon can be omitted or swapped for orange juice if you prefer a non-alcoholic option.
- Vanilla ice cream is a delicious alternative to the mascarpone topping if you’d like a classic pairing.