Cherry Pie with Red Wine, Rosemary and Thyme


PIN-Cherry Wine Rosemary Thyme Lana Del Rey pie recipe - cookin5m2 -3000.jpg

It is without a doubt that if you have been following me lately, you would notice how excited I was for the release of the new album LUST FOR LIFE by Lana Del Rey. I have played it countless times already. More than 45 times on my MacBook alone, knowing that I listen to music on my phone WAY more.

Ever since one of the songs was shared in a video snippet from one of the rehearsals, I fell in love with it and was so eager listen to the official release. There was nothing that disappointed me when I listened to it in the album. I fell in love with it even more.

The way Lana paints images with her choice of words is inspiring. It was so inspiring that I couldn’t help but take her words and descriptions and materialize them!

Cherry Wine Rosemary Thyme Lana Del Rey pie recipe - cookin5m2 -3013.jpg

Cherry…
It is cherry season and Lana brings her songs with plenty of fruit references, but this time, it was a recipe in a song. Cherry and wine, rosemary and thyme!

I went in the kitchen to play, and came out with a gorgeous pie… All while playing the album on repeat.

I expect you to do the same!

The pie is a sweet mix of flavors. You can’t go wrong with a flakey crust. The filling is a sweet and tart mix from the slightly sweetened dark cherries, and a pungent kick of wine flavored with rosemary and thyme. It is a burst of flavor that gently serenades your taste buds on the mellow tempo of the song Cherry!

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TINY-Cherry Wine Rosemary Thyme Lana Del Rey pie recipe - cookin5m2 -3000.jpgCherry 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!

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