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Cherry Vino Cotto Pie

A delicious new take on a classic dessert! It is also easy to prepare which makes it the perfect ending to any meal for just about any occasion.


Cherry Vino Cotto Pie

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Prep Time 45 mins
Cook Time 25 mins
Course Dessert
Cuisine Italian
Servings 8 people


  • 2 cups all-purpose flour
  • 1 tsp salt
  • cup Crisco® vegetable shortening
  • ¾ cup ice water
  • ¼ cup Vino Cotto di Montillo
  • 1-½ tsp corn starch
  • 1 can Comstock® Cherry Pie Filling


  • Preheat oven to 400°F (204°C).
  • In a large bowl, add flour, salt and vegetable shortening.
  • 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.
  • Add 1/2 cup of ice water to the bowl and mix to form a dough. If needed add 1 tablespoon of ice water and mix. Repeat this step until the dough’s texture is pliable. The dough should be slightly moist, not dry.
  • Split the dough in half. Roll into two dough balls. Set one dough ball aside.
  • On a clean, flat surface, sprinkle a layer of flour. Roll the first dough ball to 1/8-inch thickness. Place it inside a 9-inch, oven-proof pie dish.
  • With a sharp knife, remove excess dough to approximately 1/4-inch from the inside ridge of the pie dish.
  • With a fork, poke holes into the bottom and sides of the dough.
  • Bake for 10 minutes or until the crust becomes golden brown. Remove from heat. Set aside.
  • In a small bowl, add vino cotto and corn starch. Whisk to dissolve the cornstarch.
  • Using a spatula, fold vino cotto mixture into the cherry pie filling.
  • Re apply a light layer of flour onto the clean, flat surface. Roll the second dough ballto 1/8-inch thickness.
  • 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.
  • Cover the cherry vino cotto filling with the top layer of rolled dough.
  • Let up to 1/2-inch extra rolled dough hang over the pie dish. Cut away excess dough.
  • With a fork, poke holes all over the top layer of pie dough.
  • To seal the dough edges, press fork tines into the crust all the way around thepie.
  • Bake for 15 minutes or until the crust becomes deep golden brown. Remove from heat.
  • Serve warm or cold. Garnish with whipped cream or ice cream and a drizzle ofauthentic vino cotto.
Keyword Vino cotto
Tried this recipe?Let us know how it was!

CREDIT: Montillo Italian Foods

Want to make this recipe? Pick up the item featured in it:

Vino Cotto di Montillo : Sweet “Cooked Wine” Syrup

Montillo Italian Food

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