Cherry pie has never tasted so good! This mulled cherry pie brings out all the savory flavors that will warm you right up this winter.
PREP TIME: 45 minutes | COOK TIME: 35 minutes | YIELD AMOUNT: 6 servings
FOR THE PIE
- 1 c. dry red wine
- ½ c. pure cane sugar
- 2 cinnamon sticks
- 6 cloves
- 1 star of anise
- 1 tbsp. orange zest
- 1 vanilla bean, split, seeds scraped
- 6 c. sweet cherries, pitted
- ¼ c. corn starch
- 1 tbsp. lemon juice
- 1 tsp. ground cinnamon
- 2 prepared pie crusts
FOR THE EGG WASH
- 1 egg, room temperature
- 1 tbsp. milk
- 1 tbsp. cane sugar
FOR THE MULLED CHERRIES
- Combine the red wine, sugar, cinnamon sticks, cloves, star of anise, orange zest and vanilla bean in saucepan.
- Cook over low heat, stirring until the sugar has dissolved.
- Then, turn off the heat and allow the mixture to sit for 15 minutes.
- After 15 minutes, strain the mixture and add back to the saucepan with the cherries.
- Simmer on low heat for 10 minutes, stirring occasionally.
- Then, drain the liquid and add the cherries to a bowl.
- Add the cornstarch, lemon juice and cinnamon.
- Stir to combine, and allow to sit for 10 minutes.
FOR THE PIE
- Preheat the oven to 425° F and grease a 9” wide pie pan.
- Lay the first pie crust on the inside of the pie pan.
- Drain any liquid from the cherries, then layer on top of the first prepared pie crust.
- To lattice the pie, start by taking the second pie crust and cutting it into long strips.
- Using the strips of pie crust, fold one piece of dough over one strip and under the next.
- Continue this process until the pie is covered, then tuck the excess dough and pinch the edges to seal the pie.
- Chill the pie for 30 minutes in the refrigerator.
- In a small bowl, combine the egg, milk and cane sugar.
- Brush over the top of the pie, then bake for 35 minutes or until golden brown.
- Cool for 15 minutes before enjoying with your favorite ice cream!