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.
Cherry Pinot Noir Pie
Prep Time: 30 minutes + 1 hour unattended
Cook Time: 50 minutes
Keywords: bake dessert cherries vanilla beans wine July 4th pie American summer
Ingredients (1 9-inch pie)
- 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
Instructionsmake the Cherry Pinot Noir pie filling (yield: 36 fluid ounces / 1050 ml) :
Place all of the ingredients into a large pot, scraping the seeds from the vanilla bean and adding both the seeds and the pod. Bring to a boil, reduce and let simmer until the mixture has thickened, 5 minutes. Set aside to cool a bit. Remove vanilla bean pod.
At this point, you could cool the filling down completely, then store in the refrigerator in a jar with a lid for 2-3 days before using.
Preheat oven to 400° F. Line a baking sheet large enough to hold your pie plate comfortably with foil.
Using a rolling pin, roll out your bottom crust (see tutorial, if you need it) and fit it into your pie tin, leaving a bit of an overhang. Pile your Cherry Pinot Noir pie filling inside (see notes). Dot it with the butter.
Roll out your top crust and drape it over the filling; cut a vent or two for steam to escape (or do a lattice or decorative cut-out top crust). Brush the crust with the cream (you may not use it all, just give it a nice thin coat), then scatter the sugar all over it.
Set the pie on the prepared baking tray (this is to catch any drips) and slide into preheated oven. Bake for 45-50 minutes, or until the filling is hot and bubbly and the crust is golden brown. Be sure to check on the pie about halfway through, covering the edges with a pie crust shield, or the whole thing with foil, if it seems to be getting too dark too quickly.
Remove from oven and allow to cool before cutting.
I like mine served warm with vanilla ice cream (a la mode). It does cut better when cool, so it's easier to reheat a slice in the microwave for a few seconds than to try cutting it while it's still hot.
In these photos, you'll notice that the edges of my pie crust "fell and sagged". This is because I substituted coconut oil for the shortening in my tried-and-true pie crust recipe (since I didn't want to go to the market). That did bum me out a bit, but it was still tasty.
The amount of filling that this makes is actually enough to fill one deep dish pie. If you're using a regular shallow pie plate, you'll probably have a scant cup of filling left. But never fear, the filling can be used in other recipes, as well. Serve it warm over vanilla ice cream (bake the pie dough scraps, brushed with cream and sprikled with cinnamon and sugar, and then add them to the whole thing). You could also use the filling for making coffee cake or danish.
Tapioca is my favorite thickener for pies, but if you don't have any, you could substitute 1/4 cup cornstarch in its place. Be sure to stir the corn starch together with the sugar before adding it to the pot with the rest of the ingredients. This will thicken fast, so you'll only have to simmer it for 2-3 minutes.
You could replace the vanilla bean with 1-1/2 teaspoons of pure vanilla extract if you don't have one (but I recommend using the vanilla bean).
If you are using frozen cherries, be sure that the weight is for cherries only and not juice (if they've thawed); you can save the juice for another purpose.
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.