For the Pie Dough
- 2 1/ 2 cups all-purpose flour
- 1/ 2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/ 4 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
- 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
- 1 large egg, beaten
- Coarse sanding sugar
- Vanilla ice cream or whipped cream, for serving (optional)
Make the Pie Dough
Stir apple cider vinegar into ice water.
Grate cold butter into a large bowl using the large holes on a box grater. Place in the freezer until ready to use.
Add flour, salt, and yeast to a medium bowl and stir to combine.
Combine dry ingredients with grated butter and use two forks to toss until well combined. Pour about ¾ of the ice water mixture into dry ingredients and toss again until most of the flour is moistened. Transfer dough to a clean work surface and gently knead it together until no patches of flour remain. If your dough is too crumbly and dry, add a sprinkle of the remaining ice water until it comes together. Pat dough into a round, then split the dough in half and stack them. Repeat this process 2 more times to create layers. Cut 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.
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. Transfer dough to a 9” pie plate, gently fitting the seams by bending sides of dough inward over your finger, then back. Place pie plate in the refrigerator.
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.
Make the Red Wine Cherry Filling
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. Turn off heat and stir in flour until mixture thickens, then stir in red wine vinegar and let mixture cool for about 15-20 minutes, until pan is just warm to the touch.
Remove lattice dough strips from refrigerator for about 5 minutes (this ensures they are pliable and won’t break while assembling!)
Sprinkle dried cherries into the bottom of the base dough. Pour in cooled cherry pie filling, then arrange your lattice design overtop. (Note: if you have time, pop the whole pie back in the refrigerator for 20 minutes.) Brush with egg wash and sprinkle with coarse sugar.
Set pie plate on top of a baking sheet and bake for about 50 minutes to 1 hour, rotating pan halfway through. Pie filling should bubble through the lattice and the crust should take on a nice golden color and toasty fragrance.
Let cool completely before slicing and serving.