by Heather Schmitt-Gonzalez / Sunday, June 8, 2014
Cherry Pinot Noir Pie #SundaySupper
Dad was also the one who brought all of the sweets into the house. Dad and I were the ones who browsed the bulk cookie bins at the grocery store, filling our bag with almond-studded spiced windmills, glazed almond shells, and rings of sugar cookies. Sometimes we'd get bags of soft molasses cookies or crumbly pecan sandies.
Dad bought the boxes of brownie mix and ran the blender for milkshakes. He filled the freezer with ice cream and popsicles. Yeah, I'm not sure that my mom was ever a big dessert person. She still isn't to this day, but she let him (or rather, couldn't stop him from) bring it into the house.
I've always fancied myself a pie girl, and these memories are probably the reason. You know, if somebody poses the question "pie or cake" - I've always answered pie without hesitation. Not that I have anything against cake, mind you. Pie from scratch was one of the first things that I learned to bake.
So, in honor of dad and the Father's Day Feast that Sunday Supper and Gallo Family are bringing to the family table this week, I'm bringing pie. My childhood favorite pie, cherry - revamped. When making the filling, I used Gallo Family's Pinot Noir, which has notes of cherries, to add depth to the filling. I also added vanilla bean to it, which adds a touch of richness. And I didn't forget the scoop of ice cream.
- 2 pounds fresh or frozen pitted tart cherries, such as Montmorency
- 1 cup (8 fluid ounces) Gallo Family Pinot Noir
- 1 cup granulated sugar
- 1/4 cup Minute Tapioca (quick cooking)
- 1 vanilla bean
- big pinch sea salt
- 1 recipe Oh-So-Easy Pie Crust (or your favorite double-crust recipe)
- 1 tablespoon butter, cut into small pieces
- 3 tablespoons heavy cream
- 1 tablespoon granulated sugar
For more information on Gallo Family Vineyards wines and menu pairing ideas, visit their website (where you can also find a store locator, which will help also help in planning that menu). Get connected with Gallo Family on Facebook, Twitter, Instagram, and YouTube for more ideas and updates. Want to incorporate Gallo Family into your Father's Day Feast? Here is a $1 off digital coupon for Gallo Family wines to get you started.
Father’s Day Salads and Main Dishes:
- Avocado and Quinoa Salad by Ruffles & Truffles
- Baked Lentil Chilaquiles Casserole by Shockingly Delicious
- Barbecue Chicken with Pinot Noir Blueberry Sauce by The Girl In The Little Red Kitchen
- Chicken in a Caramelized Onion Wine Sauce by Family Foodie
- Filet Mignon with Mushrooms and Pinot Noir Sauce by Hip Foodie Mom
- French Onion Soup au Gratin Stuffed Meatballs by Cupcakes & Kale Chips
- Grilled Pork Tenderloin with Southwestern Zinfandel Glaze by Cooking On The Ranch
- Jambalaya Kabobs by Foxes Love Lemons
- Man Burgers Stuffed with Pinot Noir Caramelized Onions by Kudos Kitchen by Renee
- Marinated Flank Steak by The Foodie Army Wife
- Mushroom Topped Pinot Noir Burgers by That Skinny Chick Can Bake
- Pinot Noir Glazed Salmon by Cindy's Recipes and Writings
- Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak by Peanut Butter and Peppers
- Red Wine Meatball Subs by Momma's Meals
- Angel Food Cake Smores Skewers by Melanie Makes
- Cafe Zinfandel Cake & Pinot Noir Quinoa by NinjaBaking.com
- Cherry Pinot Noir Pie by girlichef
- Chocolate Decadence with Cafe Zinfandel Whipped Cream and Raspberry Sauce by Desserts Required
- Hot Fudge Pudding Cake by Magnolia Days
- Pinot Noir Dark Chocolate Truffles by Alida's Kitchen
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.