Pinot Noir Cherry Pie
It is fall AKA it is time for pie and wine and snuggling up in your coziest cozies. There truly is nothing I love more than the activity of eating pie and drinking wine in cozy clothing, so I figured I would make myself the ultimate treat this season: pinot noir dark cherry pie.
For this recipe, I used Boya Pinot Noir from Wines of Chile, but you can probably use any pinot that makes you happy. I also used prepared pie crusts because yo girl don’t got no time to make pie crusts these days! But if you have the time and energy, homemade pie crust is always a great decision.
- 7 cups pitted dark sweet cherries, fresh or thawed
- 1 cup pinot noir
- 1 cup granulated sugar
- 1/4 cup corn starch
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 egg, beaten
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine the dark sweet cherries, pinot noir and sugar. Let the cherries soak for about an hour.
- Drain the sugar wine mixture into a separate mixing bowl, setting the cherries aside.
- In a separate mixing bowl, combine the wine mixture, corn starch, cinnamon, vanilla extract and lemon juice. Mix thoroughly and pour into a sauce pan.
- Heat the wine mixture on medium-high heat until it comes to a boil. Continue stirring until the mixture becomes thick (5-10 minutes).
- Let the gel mixture cool and then combine it with the cherries.
- Line a pie pan with 1 pie crust and pour the cherry mixture on top of the crust. Top the pie with a second pie crust or however you desire.
- Brush the top pie crust with egg wash and make 8 slits in the center.
- Bake for 20-30 minutes, until the pie is golden brown. If you notice the outer crust cooking much faster than the center, turn the temperature down to 350 after 20 minutes and let it continue cooking until the crust is evenly cooked.
- Let the pie cool and serve with a glass of gorgeous pinot!