Easy on the wallet, Late Harvest Riesling is often available on shelves in North America where it is produced in Ontario and NY state. Late Harvest Riesling won’t complement the berry flavours of Cherry Pie, however, the sweetness of a late harvest Riesling will stand up the sweet flavours of your Cherry Pie. Late Harvest Riesling & Cherry Pie Pairing Meanwhile, the fizziness of Brachetto d’Acqui also help carry away the heavy carbs and fat content of the pie pastry, ensuring your taste-buds never get bogged down. Brachetto d’Acqui & Cherry Pie Pairingīrachetto d’Acqui is a fizzy dessert wine from Italy with notes of strawberry, raspberry and red roses. Brachetto d’Acqui sweet and fruity flavours ensure it won’t be overwhelmed by the sweetness of your Cherry Pie.
If you adore French vanilla ice cream on your cherry pie, Port works even better, as Ruby Port helps stretch out the fruity flavours of the pie, ensuring the flavours of port, cherries, pie crust and ice cream all finish evenly with every bite. The sweet flavours of Ruby Port mix in perfectly with the sugary cherry pie filling and brings the dessert to new heights. Instead, Ruby Port features sweet notes of blackberries, cherries, dates, figs, and raisins. Ruby Port is the youngest style of port and lacks the nuttier flavours of vintage or aged port. While sweet, Prosecco also remains acidic, thus it amplifies all the delicious cherry flavours in your pie. This ensures your taste buds remain sharp. Prosecco and other sweet sparkling wines work great with Cherry Pie as the bubbles carry off the sweet fruit notes along with the fatty and carbohydrate pie crust in between every bite. This style of Prosecco is also difficult to find in North America, as not much of it is produced in Italy, so if you have trouble hunting a bottle down, look for Prosecco Dry, which is the second sweetest style of Prosecco (17-32 grams of sugar) Check regularly and if the pie is getting too brown, cover with foil.Īllow to cool slightly before serving with ice cream, custard or cream.Prosecco Demi-Sec is the sweetest style of prosecco with about 32-50 grams of sugar per liter. Bake for 1 hour and 15 minutes, or until golden-brown. Brush the top of the pie with milk and sprinkle the demerara sugar on the top.
Put a heavy baking tray in the oven to heat up – it works best on the very bottom shelf of the oven. If the top is being left whole (and not latticed) pierce a hole in the top. Pinch the edge of the pie and the top together to seal. Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Put in the fridge to chill for 15 minutes on the prepared baking tray. Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred).
Put the lined tin in the fridge while you prepare the top. Keep the scraps of pastry if you have any and add this to the reserved pastry for the lid. Line the tin with the pastry, leaving a bit of an overhang. Grease a 20cm/8in pie case or closed bottom cake tin and line a baking tray with parchment paper. Cut one-third off and set it aside for the top. To assemble, remove the dough from the fridge and gently knead the cold dough a bit. Set aside the filling while you prepare the pie case – there may be some juice that leaches out from the cherries but don't worry too much as the cornflour will help thicken the filling. Coat them in the sugar, almond extract or liqueur (if using) and the cornflour. To make the filling, put the cherries in a large bowl. Wrap tightly in cling film and place in the fridge to firm up for about 4 hours. Tip the dough out onto a clean work surface and bring together with your hands. Pour in 70ml/2½fl oz of ice cold water in one go and mix quickly to form a dough. Add the butter and mix until the butter has formed breadcrumbs – you still want to be able to see some chunks of butter. To make the pastry, in the bowl of a stand mixer, mix the flour, salt and sugar together (or this can be done in a large bowl).
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