Cherry Vino Cotto Pie
Cherry Vino Cotto Pie
5/5
A delicious dessert combination that's easy to prepare--making it the perfect ending for any occasion.
Recipe and photo by Deena Montillo
Verified Recipe ✅
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Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup Crisco® vegetable shortening
- 3/4 cup ice water
- 1/4 cup Vino Cotto di Montillo
- 1-1/2 teaspoon corn starch
- 1 can Comstock® Cherry Pie Filling
Directions:
- 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.
5/5
Recipe by Rick Browne
Photo by Tina Rupp
Verified Recipe ✅
5/5
A simple yet absolutely scrumptious way to prepare lamb--moist with plenty of flavor.
Recipe and photo by Deena Montillo
Verified Recipe ✅
4/5
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
Verified Recipe ✅