Red Wine Cherry Pie
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Recipe Intro From lisathompson
Introducing an exquisite wine pie recipe, a delightful twist on classic cherry pie with a homemade pie crust recipe. Infused with the rich flavors of Imagery Winery Cabernet, this pie boasts a perfect balance of sweetness and depth. With a few simple tricks, you'll achieve a flaky crust and a filling that's sure to impress. Whether you're a wine enthusiast or love delicious desserts, this recipe is a must-try!
Recipe Description
I created this cozy cherry pie recipe inspired by Imagery Winery Cabernet. I used aromatic ingredients like cinnamon, cloves, vanilla, and a small amount of instant yeast to enhance the wine's flavor and give the dough a lift. To avoid a soggy crust, I sprinkle dried fruit into the bottom of the pie dough. I use frozen dark cherries and add a few teaspoons of red wine vinegar to balance the tartness. Serve with vanilla ice cream and a glass of Imagery Cabernet.
- Red Wine Cherry Pie Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Red Wine Cherry Pie Ingredients
Imagery Winery Cabernet
If Imagery Winery Cabernet is not available, you can use another full-bodied red wine with similar tasting notes. Look for wines with hints of blackberry, plum, and oak to replicate the rich flavor profile.
Instant Yeast
If you don't have instant yeast, you can use active dry yeast as a substitute. However, you must activate the active dry yeast in warm water before adding it to the dough. Use the same amount of active dry yeast as called in the recipe, but dissolve it in 2 tablespoons of warm water and let it sit for about 5-10 minutes until bubbly before adding it to the dough mixture. Adjust the amount of liquid by reducing it by 2 tablespoons if using this method.
Test Kitchen Notes
Keep Butter Cold
Ensure the butter stays cold for a flaky crust. Grating and freezing it before use helps maintain the right temperature.
Unique Yeast Addition
Adding instant yeast might seem unusual, but it adds a subtle, pleasant, yeasty note that complements the red wine filling.
Work Quickly with Dough
Work swiftly when rolling it out to prevent the dough from becoming too warm. Chill it again if it softens too much
Thaw Cherries Thoroughly
Thaw the cherries entirely before using them in the filling to ensure even cooking and a consistent texture.
Concentrate Flavors
Cook the red wine cherry filling until the liquid is reduced by half to intensify the flavors. Allow it to cool slightly before assembling the pie.
Handle Lattice with Care
When assembling the lattice top, be gentle to avoid breaking the dough strips. Press any breaks back together if needed.
Egg Wash
Brushing the pie with beaten egg and sprinkling with coarse sugar before baking gives it a beautiful color and a slightly crunchy texture.
Allow Pie to Cool Fully
Let the pie cool completely to room temperature before slicing to allow the filling to set. Serve with ice cream or whipped cream for added flavor and texture
Time-Saving
Feeling daunted by making pie dough from scratch, or maybe you're short on time. You can swap in store-bought pie dough in a pinch.
FAQs
What wine goes with pie?
The best wine to pair with pie can vary depending on the type of pie and personal preference. Generally, like fruit pies, sweet pastries pair well with a slightly sweet or off-dry wine, such as a Riesling or a Moscato. For more decadent, savory pies, consider a light red wine like Pinot Noir or a sparkling wine like Prosecco.
What wine is best for cherry pie?
A red wine like Pinot Noir or a Merlot for cherry pie can complement the flavors nicely. However, since this cherry pie recipe uses explicitly red wine in the filling, serving a glass of the exact red wine you used in the pie, such as Imagery Winery Cabernet, can be a perfect match.
How to spice up a cherry pie?
To spice a cherry pie, you can add various spices or flavorings to the filling. Some options include cinnamon, cloves, nutmeg, or even almond extract. Additionally, incorporating other fruits like raspberries or strawberries can add complexity to the flavor profile. Experimenting with different combinations can create a unique and delicious cherry pie.
Recipe Card
For the Pie Dough
ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon instant yeast
- 1/2 cup ice water
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 sticks cold unsalted butter
For the Red Wine Cherry Filling
ingredients
- 2 1/2 pounds frozen pitted cherries, thawed
- 3/4 cup Imagery Winery Cabernet
- 2/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 2 teaspoons red wine vinegar
- 1/2 cup dried cherries
For Topping
ingredients
- 1 large egg, beaten
- Coarse sanding sugar
- Vanilla ice cream or whipped cream(optional), for serving
MAKING THE PIE DOUGH
Method
Step 1
Stir the apple cider vinegar into the ice water.
Step 2
Grate the cold butter into a large bowl using the large holes on a box grater. Place in the freezer until ready to use.
Step 3
Add the flour, salt, and yeast to a medium bowl and stir to combine.
Step 4
Combine the dry ingredients with grated butter and use two forks to toss until well combined. Pour about ¾ of the ice water mixture into the dry ingredients and toss again until most of the flour is moistened.
Step 5
Transfer the dough to a clean work surface and gently knead it together until no patches of flour remain. If your dough is too crumbly dry, sprinkle the remaining ice water until it comes together.
Step 6
Pat the dough into a round, then split the dough in half and stack them. Repeat this process two more times to create layers.
Step 7
Cut the dough in half, then pat each half into a disk. Wrap each in parchment paper or plastic wrap, then refrigerate for at least 6 hours, preferably overnight.
Step 8
Roll one disk of dough into a 12” circle about ⅛ to ¼” thick, using a light dusting of flour as needed to prevent sticking.
Step 9
Transfer the dough to a 9” pie plate, gently fitting the seams by bending the sides of the dough inward over your finger, then back. Place the pie plate in the refrigerator.
Step 10
Roll the second disk of dough into a rectangle about ¼” thick, then cut into 1” strips. Carefully transfer to a small baking sheet, then refrigerate.
ASSEMBLING THE RED WINE CHERRY PIE
Step 1
Combine thawed cherries, Imagery Winery Cabernet, sugar, cinnamon, cloves, and salt in a medium saucepan. Bring to a boil over medium-high heat and cook until liquid is reduced by half.
Step 2
Turn off the heat and stir in flour until the mixture thickens. Then stir in red wine vinegar and let the mixture cool for about 15-20 minutes, until the pan is warm to the touch.
Step 3
Remove the lattice dough strips from the refrigerator for about 5 minutes (this ensures they are pliable and won’t break while assembling!)
Step 4
Preheat the oven to 375°F.
Step 5
Sprinkle dried cherries into the bottom of the base dough. (This protects your pie from having a soggy bottom.)
Step 6
Pour in cooled cherry pie filling, then arrange your lattice design overtop. (If you have time, pop the whole pie back in the refrigerator for 20 minutes.)
Step 7
Brush with egg wash and sprinkle with coarse sugar.
Step 8
Set the pie plate on top of a baking sheet and bake for about 50 minutes to 1 hour, rotating the pan halfway through. Pie filling should bubble through the lattice, and the crust should take on a nice golden color and toasty fragrance.
Step 9
Let cool completely at room temperature before slicing and serving.