You'll find that this pie has a comforting sweetness and a recognizable spice blend that makes this cherry pie even more all-American than a classic cherry pie.
In a medium-sized mixing bowl, mix flour and salt.
Cut cold butter into small pieces and very gently mix into dry ingredients until it forms pea-sized crumbs of butter covered in flour. A pastry cutter works great for this. I just use my hands. You want the butter to stay cold so don't massage it too much.
Add vodka a few tablespoons at a time. Mix into the other ingredients using a rubber spatula.
Add the cola syrup a few tablespoons as a time. Gently mix between each addition.
Add the water a few tablespoons at a time until the dough can stick together in a large ball. You should still be able to see small dollops of butter throughout the dough. If it's a little dry, add a touch more water until the dough comes together. The dough should be wet and sticky.
Divide the dough into eight equal-sized balls.
Wrap each ball in plastic wrap and refrigerate for an hour or up to two days if you want to prepare in advance.
Cherry Pie Filling Instructions
Toss cherries with cornstarch and place in a medium-sized saucepan on medium heat.
Add 1/4 cup of the cola and stir to combine.
Continue stirring gently and bring the mixture to a boil.
Add the remaining 3/4 cup of cola and return to a boil.
Remove from heat.
Pie Assembly Instructions
Preheat oven to 350 F with the oven rack in the middle position.
Take out one the dough balls and roll into a roughly 6 inch diameter circle about 1/8 inch thick.
Transfer the rolled dough to 5 inch pie tin and gently press in.
Leave 1/2 inch of overhang and trim anything beyond that.
Repeat for the next 3 dough balls.
Divide the pie filling evenly between the four pies.
One at a time, roll the remaining four balls into 7" circles. Use a pastry cutter (or a pizza cutter or knife) to cut the circles into strips. Create a lattice by weaving the strips over and under each other on top of each pie.
Fold the ends of the lattice and the extra 1/2 inch of the bottom crust under itself.
Crimp the dough together using the tines of a fork or whatever crimping method you prefer.