Preheat oven to 400°F (204°C).
In a large bowl, add flour, salt and vegetable shortening.
Using a fork, press into the ingredients using a rapid, circular motion to incorporate the vegetable shortening while mixing together. The mixture should appear almost granular when done.
Add 1/2 cup of ice water to the bowl and mix to form a dough. If needed add 1 tablespoon of ice water and mix. Repeat this step until the dough’s texture is pliable. The dough should be slightly moist, not dry.
Split the dough in half. Roll into two dough balls. Set one dough ball aside.
On a clean, flat surface, sprinkle a layer of flour. Roll the first dough ball to 1/8-inch thickness. Place it inside a 9-inch, oven-proof pie dish.
With a sharp knife, remove excess dough to approximately 1/4-inch from the inside ridge of the pie dish.
With a fork, poke holes into the bottom and sides of the dough.
Bake for 10 minutes or until the crust becomes golden brown. Remove from heat. Set aside.
In a small bowl, add vino cotto and corn starch. Whisk to dissolve the corn starch.
Using a spatula, fold vino cotto mixture into the cherry pie filling.
Reapply a light layer of flour onto the clean, flat surface. Roll the second dough ball to 1/8-inch thickness.
Pour the vino cotto mixture into the baked crust. Position cherries evenly throughout the pie. If pockets of pie filling exist without cherries present, use a spoon to remove some excess pie filling.
Cover the cherry vino cotto filling with the top layer of rolled dough.
Let up to 1/2-inch extra rolled dough hang over the pie dish. Cut away excess dough. Tuck remaining dough under the previously baked bottom crust.
With a fork, poke holes all over the top layer of pie dough.
To seal the dough edges, press fork tines into the crust all the way around the pie.
Bake for 15 minutes or until the crust becomes deep golden brown. Remove from heat.
Serve warm or cold. Garnish with whipped cream or ice cream and a drizzle of authentic vino cotto.
You must be logged in to post a comment.