Cherry Vino Cotto (Vincotto) Pie Recipe

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1 vote | 2111 views

A delicious dessert combination that's easy to prepare--making this the perfect ending for any occasion.

Prep time:
Cook time:
Servings: 10 Servings


Cost per serving $0.18 view details
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup Crisco vegetable shortening
  • 3/4 cup ice water
  • 1/4 cup Vino Cotto di Montillo (vincotto)
  • 1-1/2 teaspoon corn starch
  • 1 can Cherry Pie Filling by Comstock


  1. Preheat oven to 400°F (204°C).
  2. In a large bowl, add flour, salt and vegetable shortening.
  3. 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.
  4. 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.
  5. Split the dough in half. Roll into two dough balls. Set one dough ball aside.
  6. 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.
  7. With a sharp knife, remove excess dough to approximately 1/4-inch from the inside ridge of the pie dish.
  8. With a fork, polk holes into the bottom and sides of the dough.
  9. Bake for 10 minutes or until the crust becomes golden brown. Remove from heat. Set aside.
  10. In a small bowl, add vino cotto and corn starch. Whisk to dissolve the corn starch.
  11. Using a spatula, fold vino cotto mixture into the cherry pie filling.
  12. Reapply a light layer of flour onto the clean, flat surface. Roll the second dough ball to 1/8-inch thickness.
  13. 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.
  14. Cover the cherry vino cotto filling with the top layer of rolled dough.
  15. Let up to 1/2-inch extra rolled dough hang over the pie dish. Cut away excess dough. Tuck remaining dough under the previously baked bottom crust.
  16. With a fork, poke holes all over the top layer of pie dough.
  17. To seal the dough edges, press fork tines into the crust all the way around the pie.
  18. Bake for 15 minutes or until the crust becomes deep golden brown. Remove from heat.
  19. Serve warm or cold. Garnish with whipped cream or ice cream and a drizzle of authentic vino cotto.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 57g
Recipe makes 10 servings
Calories 213  
Calories from Fat 123 58%
Total Fat 13.91g 17%
Saturated Fat 3.22g 13%
Trans Fat 4.57g  
Cholesterol 0mg 0%
Sodium 234mg 10%
Potassium 27mg 1%
Total Carbs 19.44g 5%
Dietary Fiber 0.7g 2%
Sugars 0.07g 0%
Protein 2.58g 4%



  • ShaleeDP
    April 13, 2015
    I am learning to make different types of pies. This is a good one to try.
    1 reply
    • Deena Montillo
      April 13, 2015
      Thank you, I sure hope you'll try it. To order authentic vino cotto for this recipe, go to (copy & paste link in your browser). Join us on Facebook, too!

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