Mulled Cherry Pie

PREP TIME: 45 minutes  |  COOK TIME: 35 minutes  |  YIELD AMOUNT: 6 servings 

INGREDIENTS

FOR THE PIE 

• 1 c. dry red wine 
• ½ c. pure cane sugar 
• 2 cinnamon sticks 
• 6 cloves 
• 1 star of anise 
• 1 tbsp. orange zest 
• 1 vanilla bean, split, seeds scraped 
• 6 c. sweet cherries, pitted 
• ¼ c. corn starch 
• 1 tbsp. lemon juice 
• 1 tsp. ground cinnamon 
• 2 prepared pie crusts

FOR THE EGG WASH 

• 1 egg, room temperature 
• 1 tbsp. milk 
• 1 tbsp. cane sugar

 INSTRUCTIONS

FOR THE MULLED CHERRIES

1. Combine the red wine, sugar, cinnamon sticks, cloves, star of anise, orange zest and vanilla bean in saucepan.
2. Cook over low heat, stirring until the sugar has dissolved.
3. Then, turn off the heat and allow the mixture to sit for 15 minutes.
4. After 15 minutes, strain the mixture and add back to the saucepan with the cherries.
5. Simmer on low heat for 10 minutes, stirring occasionally.
6. Then, drain the liquid and add the cherries to a bowl.
7. Add the cornstarch, lemon juice and cinnamon.
8. Stir to combine, and allow to sit for 10 minutes.

 FOR THE PIE

• Preheat the oven to 425° F and grease a 9” wide pie pan.
• Lay the first pie crust on the inside of the pie pan.
• Drain any liquid from the cherries, then layer on top of the first prepared pie crust.
• To lattice the pie, start by taking the second pie crust and cutting it into long strips.
• Using the strips of pie crust, fold one piece of dough over one strip and under the next.
• Continue this process until the pie is covered, then tuck the excess dough and pinch the edges to seal the pie.
• Chill the pie for 30 minutes in the refrigerator.
• In a small bowl, combine the egg, milk and cane sugar.
• Brush over the top of the pie, then bake for 35 minutes or until golden brown.
• Cool for 15 minutes before enjoying with your favorite ice cream!