What would the 4th of July be without pie?
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 pies…apple pie! I feel like there’s nothing more American than an apple pie, right?
Anyway, I made a simple apple pie with a recipe adapted from Williams-Sonoma’s, The Kids Cookbook. I’m not sure why I thought I could make a pie when I’d never even attempted one before, but I lucked out…big time. To this day that pie is one of my most favorite pies I’ve ever made. Seriously.
And to this day, I LOVE making pies. Again, I haven’t made many fruity pies, but all that is changing!
PS. I have that apple pie recipe in my cookbook…just sayin’.
Ahh so yeah, that’s my little pie story for ya today….onto THIS pie recipe…which I LOVE!
Today’s pie is not an apple pie, but seeing as it’s cherry season I just HAD to make a cherry pie. This pie recipe is also one of my favorites. It’s 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 I’m ready to tell you how. Three words, the sweetest red cherries + red wine + butter… it’s that simple. While I have a serious love for all chocolate desserts, I’ve also come to love a really good, really fruity pie. It’s a different kind of love, but strong nonetheless. This pie has become my secret weapon. I make it whenever I’m in need of something really pretty, but equally delicious. Basically, a dessert that’s completely brag worthy. This is easier than you might think, and if you fear making a homemade pie crust, don’t fear mine, it’s as simple and no-fail as they get. I have to say, this crust is kind of amazing… 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 don’t 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. <–trust me.
It’s also so easy. I used my homemade pie crust recipe, but you can of course use store-bought if that’s 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 don’t need to add much extra sugar.
Serve this pie slightly warm, with my no-churn graham cracker ice cream, and umm…prepare to enter pie wonderland.
Mulled Cherry Bomb Pie
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.
4. 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.
5. 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 pie
6. 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.
7. 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 50–60 minutes longer - if the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before slicing.
8. Serve the pie warm or cool with a big scoop of ice cream!
OK, this is going to be good, it’s time for the weekend…and pie!