Red Wine Cherry Pie with Herb Crust

This is not your ordinary cherry pie! Dark, sweet cherries simmered in red wine are baked inside a flaky rosemary and thyme crust for a sweet and savory take on this classic dessert.

Ingredients:

Crust (Makes enough for a two-crust pie)

  • 3 1/2 cups all-purpose flour
  • 1 heaping tbsp. chopped fresh Thyme
  • 1 heaping tbsp. chopped fresh Rosemary
  • 2 tsp. Kosher salt
  • 1 tsp. granulated sugar
  • 1 stick + 3 tbsp. chilled salted butter, cut into ½-inch cubes
  • 2/3 cup chilled solid vegetable shortening, cut into ½ inch cubes
  • 1/3 cup ice water

Instructions:

Blend flour, thyme, rosemary, salt and sugar in a food processor until all ingredients are well incorporated

While processing, add butter, then shortening and blend until it resembles a coarse meal

Remove from processor and transfer into a large bowl. Add ice water and mix together with your hands until it forms a dough.

Form dough into a ball, wrap tightly with plastic wrap and refrigerate at least one hour before rolling out.

 

Ingredients:

Cherry Pie Filling

  • 36 oz. frozen Dark Sweet Pitted Cherries, thawed and rinsed
  • 1 cup red wine (I used Cabernet Sauvignon)
  • 1 cup light brown sugar
  • 1 tsp. Kosher salt
  • 2 tsp. Vanilla extract
  • ¼ cup + 1 tbsp. cornstarch
  • 1 large egg, beaten + 1 tbsp. water

 

Instructions:

  1. In a medium saucepan, boil the wine, sugar and vanilla extract until the sugar has dissolved
  2. Add the cherries and cook on medium-high heat for about 30 minutes until many of the cherries have popped and a lot of their juice has been released
  3. Whisk cornstarch with just enough water until it forms a smooth paste
  4. Strain the juice from the cherries into a separate medium saucepan, reserving the cherries. Over medium-high heat whisk in the cornstarch slurry and cook until the cherry juice begins to thicken
  5. Add the thickened cherry juice back to your saucepan of cherries and boil, stirring constantly, until the cherries become thick like your typical canned cherry pie filling. Cool completely
  6. Preheat your Wolf oven to 400F on Convection Mode
  7. On a generously floured surface or parchment paper, divide your herb crust dough in half and roll one half into a 12-inch round. Carefully transfer one round into an 8-inch pie pan. If making a two-crust pie, also roll the other half of the dough into a 12-inch round. If trying a lattice top, roll the dough out and cut into 1-inch thick strips
  8. Spoon your cooled cherry pie filling into the pie crust. Carefully top with your reserved 12-inch round dough. Crimp both crusts together using your fingers or a fork
  9. Brush the top crust with egg wash and sprinkle with coarse sugar, if desired. Using a sharp knife, score the top crust with three lines to allow steam to escape during baking
  10. Place the pie on a baking sheet and bake in your preheated oven for 30 minutes
  11. Reduce the oven’s temperature to 325F (convection mode) and cook an additional 45 minutes
  12. Remove from oven and let cool before slicing into. This pie can be served cooled or warm with your favorite ice cream!