Cost per serving $0.18 view details
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 1/3 cups Crisco vegetable shortening
- 1 1/2 cups ice water
- 1/2 cup Vino Cotto di Montillo
- 1 tablespoon corn starch
- 2 can Cherry Pie Filling by Comstock
- The ingredients have been scaled to 20 servings. These directions are for 10 servings.
- 1. Preheat oven to 400Â°F (204Â°C).
- 2. In a large bowl, add flour, salt and vegetable shortening.
- 3. 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.
- 4. Add 1 cup of ice water to the bowl and mix to form a dough. If needed add 2 tablespoon of ice water and mix. Repeat this step until the doughâs texture is pliable. The dough should be slightly moist, not dry.
- 5. Split the dough in half. Roll into two dough balls. Set one dough ball aside.
- 6. On a clean, flat surface, sprinkle a layer of flour. Roll the first dough ball to 1/8-inch thickness. Place it inside a 2 9-inch, oven-proof pie dish.
- 7. With a sharp knife, remove excess dough to approximately 1/4-inch from the inside ridge of the pie dish.
- 8. With a fork, polk holes into the bottom and sides of the dough.
- 9. Bake for 10 minutes or until the crust becomes golden brown. Remove from heat. Set aside.
- 10. In a small bowl, add vino cotto and corn starch. Whisk to dissolve the corn starch.
- 11. Using a spatula, fold vino cotto mixture into the cherry pie filling.
- 12. Reapply a light layer of flour onto the clean, flat surface. Roll the second dough ball to 1/8-inch thickness.
- 13. 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.
- 14. Cover the cherry vino cotto filling with the top layer of rolled dough.
- 15. 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.
- 16. With a fork, polk holes all over the top layer of pie dough.
- 17. To seal the dough edges, press fork tines into the crust all the way around the pie.
- 18. Bake for 15 minutes or until the crust becomes deep golden brown. Remove from heat.
- 19. Serve warm or cold. Garnish with whipped cream or ice cream and a drizzle of authentic vino cotto
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|Amount Per Serving||%DV|
|Serving Size 57g|
|Recipe makes 20 servings|
|Calories from Fat 123||58%|
|Total Fat 13.91g||17%|
|Saturated Fat 3.22g||13%|
|Trans Fat 4.57g|
|Total Carbs 19.44g||5%|
|Dietary Fiber 0.7g||2%|