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.
LEVEL: Intermediate
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
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
Method of Preparation
Crust
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.
Cherry Pie Filling
- In a medium saucepan, boil the wine, sugar and vanilla extract until the sugar has dissolved
- 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
- Whisk cornstarch with just enough water until it forms a smooth paste
- 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
- 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
- Preheat your Wolf oven to 400F on Convection Mode
- 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
- 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
- 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
- Place the pie on a baking sheet and bake in your preheated oven for 30 minutes
- Reduce the oven’s temperature to 325F (convection mode) and cook an additional 45 minutes
- Remove from oven and let cool before slicing into. This pie can be served cooled or warm with your favorite ice cream!
