Cherry Pie with Red Wine, Rosemary and Thyme

Ingredients

• 2 pieces (500g) Shortcrust pie pastry
  
• 1400g dark red tart cherries
  
• 5 tbsp brown sugar
  
• 6 tbsp corn starch 
• 2 cup wine
• Juice from the cherries
• 2 tbsp brown sugar
• 1 twig rosemary
• 5-6 French thyme twigs
• 1 egg
• 2 tbsp cream
• Sugar and salt for sprinkling

Procedure

• Start by mixing the pittes cherries with the sugar and allow them to rest until all the juices are out
  
• Steep and reduce 2 cups wine with the juice from the cherries, the sugar, rosemary and thyme until reduced to almost one cup and let cool
  
• Roll out half of the pie pasrty until it’s almost the size of your pie dish. Lay over the pie dish and let it hang. Cool in the fridge
  
• Roll out the other half of the pie dough until its lenght is the same as the pie dish. Cut into uniform strips then cool in the fridge for a lattice pattern
  
• Once the wine is cool, remove the herbs and add the corn starch and mix well. Add to the cherries and slide into the chilled pie plate
  
• Take the chilled strips of dough and arrange into a lattice pattern (or lay it flat and cut holes in it for steam to escape)
  
• Whisk the egg with cream and some salt and brush generously on top of the pie and sprinkle with brown sugar. This helps it glisten and creates a rough crips texture on top
  
• Bake in a preheated oven at 200ºC for 10 min on the lower rack to brown and seal the bottom then move to the middle rack at 180ºC for 40-50 min until its bubbling and the top has browned
  
• Allow it to cool completely before slicing and serving with a generous scoop of vanilla ice cream!