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What would the 4th of July be without pie?
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Pie on the 4th is an essential, along with a big scoop of ice cream. The funny thing is, growing up pie was really never a dessert that was presented to me. Well, wait I take that back. Mom always made pecan pie and chocolate chip cookie pie, but never, ever, a fruit pie. It just was not her thing.
Honestly, it was only recently that I even started making fruit filled desserts, but as you guys have probably noticed, I am now in love with them.
A little story for you? The very first pie I ever made was way back when I was twelve. My parents where hosting a 4th of July party back in Cleveland and I really, really wanted to make my grandpa one of his favorite piesโฆapple pie! I feel like thereโs nothing more American than an apple pie, right?
Anyway, I made a simple apple pie with a recipe adapted from Williams-Sonomaโs, The Kids Cookbook. Iโm not sure why I thought I could make a pie when Iโd never even attempted one before, but I lucked outโฆbig time. To this day that pie is one of my most favorite pies Iโve ever made. Seriously.
And to this day, I LOVE making pies. Again, I havenโt made many fruity pies, but all that is changing!
PS. I have that apple pie recipe in my cookbookโฆjust sayinโ.
Ahh so yeah, thatโs my little pie story for ya todayโฆ.onto THIS pie recipeโฆwhich I LOVE!
Todayโs pie is not an apple pie, but seeing as itโs cherry season I just HAD to make a cherry pie. This pie recipe is also one of my favorites. Itโs SO so good and was actually supposed to be a recipe in the cookbook, but due to space issues, it had to be cut. It came down to this pie or that original apple pie. And while I love this pie SO much, the apple pie holds a truly special place in my heart, so that one had to stay!
The good news is, now I get to share this pie with you. Yeahhhhhh!
So are you ready to make the most perfect cherry pie of your life? Cool, because Iโm ready to tell you how. Three words, the sweetest red cherries + red wine + butterโฆ itโs that simple. While I have a serious love for all chocolate desserts, Iโve also come to love a really good, really fruity pie. Itโs a different kind of love, but strong nonetheless. This pie has become my secret weapon. I make it whenever Iโm in need of something really pretty, but equally delicious. Basically, a dessert thatโs completely brag worthy. This is easier than you might think, and if you fear making a homemade pie crust, donโt fear mine, itโs as simple and no-fail as they get. I have to say, this crust is kind of amazingโฆ flaky, buttery and all kinds of perfection. Especially when filled with my sweet, boozy mulled cherry filling. Yes, yes, yes, to mulled cherries. All you red wine lovers out there, this pie is for you. The cherries are simmered in red wine before being added to the filling, and it is just about the most incredible thing ever.
Even if you donโt love red wine, but love cherries, this pie is still amazing. The wine just adds a sweet flavor that pairs so well with the deep, dark red cherries. It. Is. So. GOOD. <โtrust me.
Itโs also so easy. I used my homemade pie crust recipe, but you can of course use store-bought if thatโs easier, and the filling consists of a grand total of just five ingredients. The wine and cherries are the stars here, and because the wine is sweet, we donโt need to add much extra sugar.
Serve this pie slightly warm, with my no-churn graham cracker ice cream, and ummโฆprepare to enter pie wonderland.
More HBH Pie Recipes
- Blueberry Lavender Pieย
- Lemon Sugar Coconut Crem Pieย
- Vintage Chocolate Peanut Butter Pieย
- Old Fashioned Chocolate Cream Pieย
- Gooey Chocolate Chip Cookie Pumpkin Pieย
Mulled Cherry Bomb Pie
Ingredientsย
- 1 cup red wine
- ยฝ cup brown sugar
- 2 teaspoons vanilla extract
- 3 pounds fresh or frozen cherries, pitted
- 3 tablespoons corn starch
- 2 pie crust rounds, homemade or store-bought
Instructionsย
- 1. In a medium saucepan, bring the wine, brown sugar, and vanilla extract to a boil. Boil 3-4 minutes or until the sugar has dissolved. Add the cherries and simmer until the cherries soften slightly, about 5 minutes.2. In a small bowl, whisk the cornstarch with cold water until completely smooth. Pour the cornstarch mixture into the cherries, stirring until combined. Reduce the heat and simmer 1-2 minutes, until the sauce has lightly thickened around the cherries. Remove from the heat and let cool completely before filling your pie.3. Grease an 8-inch pie plate. Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the bottom of the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Now grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet. Set aside.4. Grab your cooled cherry pie filling. Spoon the mixture into the prepared pie crust. Make sure to scrape in all the good juices out of the pan. Grab the reserved pie round and place overtop of the cherries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust to seal the pie5. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, at least 1 hour.6. Preheat oven to 425 degrees F. Place the pie on a baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50โ60 minutes longer โ if the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before slicing.7. Serve the pie warm or cool with a big scoop of ice cream!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
OK, this is going to be good, itโs time for the weekendโฆand pie!
How much water do I add to the cornstarch?
Hi Connie,
You can use 3 tablespoons of cold water.
I hope you love this recipe!
Just fantastic!!!
Yay!! Thanks so much, Claire! So glad this recipe was a hit, thanks a lot for trying it out! XxT
This looks yummy, and so pretty! Thanks! Alsoโฆ Could you make a cherry cupcake for us? I stopped in a bakery in Munster Indiana called butterfingers. They had the most moist cherry cupcake on earth w this amazing pink cream cheese frosting. I keep thinking you could make one just like itโฆ and share your recipe please lol. Xoxo
Thanks so much, Elizabeth!! Ohh I’ve never done a cherry cupcake, what a great idea! Thanks for sharing:) xT
This is the first HBH recipe EVER that I havenโt liked. The wine taste is way too strong. Not enough sugar to counter it maybe? Just bad all around.
Hi Brenna,
Thanks so much for trying this recipe and sharing your feedback, so very sorry to hear it was not enjoyed! xx
Hi,
I don’t like to use wine, would be okay if I make it without wine or what do you suggest using as a substitue.
Marziah,
Hi Marziah,
Cranberry juice would be a good option to use in place of the wine, I would use unsweetened juice. I hope you love this recipe! xT
Hi,
Thanks for the recipe! What type of red wine do you recommend or have you used with this?
Hi Stephanie,
Any good drinking wine will work like a cabernet or merlot. Please let me know if you have any other questions, I hope you love this recipe! xx
It looks like sweet cherries. But pie cherries are usually the sour ones.
What was used in this pie?
Hi Jeanne,
I used sweet cherries in this recipe:) Please let me know if you have any other questions, I hope you love this recipe! xT