Mulled Spiced Cherry Pie! What is that? When I saw this recipe I didn't understand what mulled cherry pie was? I learned anything mulled means it is heated with spices. This is often done with red wine or apple cider. This pie marinates the cherries in a spiced wine sauce that creates a rich and intense flavor.
As you can tell, I have been obsessed with making pies lately and I thought this mulled spiced cherry pie would be a fun one to try. Anything that has wine in it is fun for me! Who wouldn't have fun making pie while drinking a nice red wine? I didn't use a fancy red wine but I did use zinfandel which is a bolder wine. I would recommend a Zinfandel or Malbec for this pie however, any red wine will do. You can also leave out the wine and make a traditional cherry pie. This was a personal request from my father who came into town to visit me and he absolutely loved it! I did make a few changes to the original recipe such as adding in cinnamon and cloves. I love these two spices and they add so much flavor to the pie!
Mulled Cherry Pie
Serving Size: 1 pie
Total Time: 1 hour and 45 minutes
Source: Recipe adapted from halflbakedharvest
1 cup red wine
½ cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
a pinch of cloves
3 pounds fresh or frozen cherries, pitted
3 -4 tablespoons corn starch
2 pie crust rounds, homemade or store-bought
Step 1: In a medium saucepan, bring the wine, brown sugar, and vanilla extract to a boil. Boil 3-4 minutes. Add the cherries and simmer until the cherries soften slightly about 5 minutes. I used frozen cherries because it was not cherry season however, fresh cherries are ideal.
Step 2: Add the cornstarch into the cherries, stirring until combined. Reduce the heat and simmer 1-2 minutes, until the sauce has slightly thickened around the cherries. I added a little extra cornstarch because I thought my filling was too liquidy. Remove from the heat and let cool completely before filling your pie.
Step 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. Spoon the mixture into the prepared pie crust. Make sure to scrape all the good juices out of the pan.
Step 4: Use the reserved pie round and roll it out to place over the top of the cherries. You can make any pie crust topping you would like. I prefer the lattice design.
Step 5: Preheat oven to 425 degrees. Place the pie on a baking sheet and bake until the crust is golden about 30 minutes. Reduce oven temperature to 350 degrees and bake until juices are bubbling and crust is deep golden brown, about 50–60 minutes longer. If the crust is getting too brown, cover it with foil. Let cool before slicing. Serve the pie warm with vanilla ice cream.
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