Faith Kennedy
8
1 hours 30 minutes
45 minutes
581
American
Dessert
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
2½ cups all-purpose flour
1 tbsp granulated sugar
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, very cold and cut into cubes
½ cup ice water, plus more as needed
1 tsp apple cider vinegar
6 cups pitted fresh or frozen cherries
¾ cup granulated sugar
¼ cup light brown sugar
3 tbsp cornstarch
2 tbsp dry red wine, such as Pinot Noir
1 tbsp fresh lemon juice
1 tsp vanilla extract
¼ tsp almond extract
½ tsp cinnamon
¼ tsp kosher salt
1 egg
1 tbsp heavy cream or milk
Coarse sugar, for sprinkling
Vanilla ice cream, for serving
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and work it into the flour using a pastry cutter or your fingertips until you have a mixture with both pea-sized pieces and smaller flakes of butter throughout.
Stir the ice water and apple cider vinegar together. Drizzle it into the flour mixture a little at a time, gently tossing with a fork until the dough just begins to come together. You may not need all of the water.
Divide the dough into two disks, wrap, and refrigerate for at least 1 hour.
In a large bowl, gently toss the cherries with the granulated sugar, brown sugar, cornstarch, red wine, lemon juice, vanilla, almond extract, cinnamon, and salt. Let the mixture sit for about 15 minutes, allowing the cherries to release some of their juices.
Preheat the oven to 400°F. On a lightly floured surface, roll one disk of dough into a circle about 12 inches wide. Carefully transfer it to a 10-inch Lancaster Cast Iron Skillet, allowing the edges to hang slightly over the sides.
Gently press the dough into the bottom and sides of the skillet.
Pour the cherry mixture into the crust, spreading it evenly. If there's an excessive amount of liquid in the bowl, leave a few tablespoons behind so the filling doesn't become too loose.
Dot the cherries with a tablespoon or two of cold butter if desired.
Roll out the second disk of dough and lay it over the cherries. Trim the edges, leaving about ½ inch of overhang, then fold and crimp the edges together.
Cut 5–6 small vents in the top of the crust to allow steam to escape.
Whisk together the egg and cream. Brush it generously over the entire crust, then sprinkle with coarse sugar.
Place the skillet on a baking sheet to catch any bubbling juices.
Bake at 400°F for 20 minutes, then reduce the temperature to 375°F and bake for another 25–35 minutes, until the crust is deeply golden and the cherry filling is visibly bubbling.
If the crust begins browning too quickly, loosely tent the edges with foil.
Allow the pie to cool for at least 2 hours before slicing. The filling will continue to thicken as it cools, giving you those beautiful slices rather than a runny filling.
Serve slightly warm with a generous scoop of vanilla ice cream.
Just a couple tablespoons of dry red wine are enough to deepen the flavor of the cherries without making the pie taste like wine. It gives the filling a richer, more complex finish while still keeping that unmistakable classic cherry pie flavor.
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Classic Cherry Skillet Pie with Red Wine
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