Sangria Pie
Sokol Blosser
Oh me, oh my—it’s a sangria pie! We used Evolution Big Time Red for this recipe.
Ingredients
- 2 uncooked pie crusts of your choice
- 3 cups pitted cherries
- 3 cups blueberries
- 3/4 cup red wine (Evolution Big Time Red is what we used!)
- 1/4 cup cornstarch
- 1 cup white sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp clove
- zest of half an orange
- 3 tbsp lemon juice
Instructions
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Preheat your oven to 450F.
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Line your pie plate with one of your crusts and prick the bottle of the crust with a fork.
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In a large sauce pan, add the cherries, blueberries, wine, cornstarch, sugar, spices, and orange zest. Bring to a boil and simmer for 5-10 minutes until thickened.
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Pour the filling into the pie crust, use the second pie crust to decorate the top.
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Bake at 450F for 15 minutes, then reduce the heat to 350F and bake for another 40-50 minutes until the crust is golden brown. Let rest for at least one hour or overnight then serve!