Mulled Cherry Pie Filling
Rich cherry pie filling with the warmth of cinnamon and red wine. The mulled red wine draws out a deliciousness from the cherries that you have to taste to believe! Use up those summer cherries with a pie filling that you can gift or save for the holidays!
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This year marks our second annual tradition of cherry picking with our adorable redheaded daughter and coming home with an absurd amount of cherries. I mean, it’s kind of hard to use up 10 pounds of cherries.
Somehow, this year, I managed to do it. I made two crispy cherry cobblers, vanilla cherry pie bars, cherry pie, and cherry hand pies. And we gifted quite a few cherries to family. By the end, we successfully ran clean out of cherries.
One of my favorite new ways to use up cherries is to make a pie filling that I can freeze and use later. It lasts for quite a while in the freezer, which means I get to enjoy those cherries for months. Instead of every day for two weeks, which was the case last year…
So this year I tried a new type of cherry pie filling. Mulled cherry pie filling. Wow. Just, wow.
The red wine and cinnamon create a whole new flavor profile with the cherries. It reminds me of Christmas, yet I want to eat it all summer long. It’s the perfect amount of sweet and the red wine really just adds a sweetness, not a strong flavor. Plus, you can’t go wrong with cinnamon.
I used this in a pie and in hand pies, but I’ve also used it in my chocolate cherry cheesecake cake and my no-bake cherry cheesecake. Both are 10/10, would recommend.
Why this recipe works
Red wine and cinnamon create the amazing mulled flavor, which works with the cherries to create this warm, sweet, fruity flavor that’s unlike any other. The wine is cooked down enough to not be a strong flavor (and can be cooked down further—see below). You’re left with this deeply rich cherry taste that I honestly couldn’t get enough of. I had to stop sneaking spoonfuls so I had enough for my pies.
Another key difference about this recipe is halving the cherries. It makes the filling thicker and more cherry-packed. Of course you can leave them whole, but I just love the taste of a cherry-filled pie filling.
Key ingredients
Cherries. Dark are best for this recipe, but you can use your favorite (or most available) kind.
Red wine. Again, you can use your favorite kind here. I used a cabernet sauvignon, but a merlot would work well, too. Anything with a cherry profile would compliment the cherries (obviously).
Cornstarch. This thickens the filling but needs to be cooked sufficiently to cook out the cloudy color. Usually, baking in a pie will achieve this.
Brown sugar. Brown sugar works well here to achieve that warm, mulled flavor, but granulated can be subbed in a pinch.
Cinnamon. I used quite a bit of cinnamon, but you can cut back to taste.
Vanilla. Always necessary to create a warm, well-rounded flavor. Use pure extract, not imitation.
Cloves or allspice. Optional, and use just a tiny pinch of one or the other.
How to make mulled cherry pie filling
Wash, dry, pit, and halve cherries. I love my cherry pitter for this!
Mix cornstarch and 1/4 cup wine.
Cook cherries, 1/2 cup wine, brown sugar, vanilla, and cinnamon. Bring to a simmer or gentle boil over medium heat, cooking until sugar is dissolved.
Add cornstarch mixture. Pour slowly while stirring to prevent clumping.
For a pie filling: If using in a pie or anything that will be baked at least 20 minutes or more:
Cook up to 1 minute longer (until it begins to thicken). Don’t overcook it, as the baking will thicken it up.
Cool for 10-15 minutes then pour into chilled crust. Cooling is key to prevent it melting the butter in the crust before you cook it.
For non-baked desserts or jarring: If using in as a cake filling, on a cheesecake, or a similar non- or minimally-baked dessert:
Cook 3-5 more minutes, until thick and no longer cloudy. If it thickens too much before the cornstarch is cooked down, add a splash more of wine.
Jar and seal immediately then refrigerate. Jarring right away creates a tight seal as it cools, keeping it fresh until you’re ready to use it.
Enjoy!
Tips and FAQ’s for this recipe
Is the wine taste noticeable?
Not to me. I think it really just brightens the cherry flavor and adds a bit of sweetness. Try to get a smooth wine like a grenache or a pinot noir if you want a mild wine taste. However if you don’t like the taste of wine, you could replace some with water or cherry juice. The spices will still give that mulled taste.
Is this suitable for children or pregnant women?
That depends on what you use this in. The entire recipe has a little over one glass of wine in it. It’s cooked down a bit in the pan, but not all the way. If you bake this into a pie, almost all of the alcohol will bake off, leaving about the same amount you’d get in kombucha. However, I’m not a scientist, I only know this from what I’ve read over the years and estimations of remaining amounts. You could always use half cherry juice and half water in place of the wine. Another option is to cook just the wine itself for about 10-15 minutes on a simmer to cook off the alcohol before proceeding with the recipe. Just be sure you cool the wine that will go into the cornstarch (or sub water), as it will congeal as soon as you mix it with warm wine.
Can I use frozen cherries?
You can use frozen cherries, but you may not end up with a thick, sturdy filling. If you’re planning to use this in a pie or as a cake filling, you’ll want to defrost and drain the cherries first. Ideally, use halved cherries or slice them after they’ve defrosted. If you plan to use this on top of a cheesecake or in something self-contained, like a bite-sized mini pie, you can just use the frozen cherries straight from the freezer. Cooking time will vary depending on your stove and how frozen the cherries were.
Mulled Cherry Pie Filling
- total time: 15-20 minutes
yields: about 3 cups
Ingredients:
- 4 cups (about 560g) fresh cherries (see note if using frozen*)
- ¼ cup (30g) cornstarch
- ¾ cup (177g) red wine, separated
- ½ cup (100g) brown sugar
- 1 tablespoon (13g) pure vanilla extract
- 1-1 ½ teaspoons (3-4g) ground cinnamon, to taste
- optional: a tiny pinch cloves or allspice
Instructions:
- Wash and dry the cherries. Remove stems. Using a cherry pitter or the method found here, remove pits and cut cherries in half. You can leave them whole if you prefer, but I like packing as many cherries in a dessert as I can, so halving them allows for this.
- Add the cornstarch and ¼ cup red wine and whisk until smooth. Set aside.
- Combine cherries, ½ cup red wine, brown sugar, vanilla, cinnamon and cloves (if using) in a medium saucepan. Bring to a gentle boil/simmer over medium heat, stirring frequently. Turn down to low and let simmer 1-2 minutes, until sugar is dissolved.
- Stir the cornstarch again and slowly pour into the saucepan, stirring the cherries as you pour.
- If you plan to use this in a pie or a recipe that will be baked for at least 20 minutes, cook for about 1 minute (until slightly thickened) after adding the cornstarch then remove from heat. Let cool 10-15 minutes before pouring into a chilled pie crust.
- If you plan to use this in a cake, on a cheesecake, for jarring, etc., cook for 3-5 minutes, or until the sauce thickens and the cornstarch has dissolved (the cloudiness will cook out of it when this happens). Add a splash more wine if it thickens too quickly, before the cloudiness cooks out. Pour into a clean, heatproof jar to chill. Sealing it while warm will help create a tight seal. Refrigerate until ready to use.
Enjoy!
Filling can be stored in the fridge in an airtight container for 2-4 weeks, or frozen for up to 3 months (depending on your freezer).
*If subbing frozen cherries, defrost and drain first then slice in half to get a thicker, more cherry-filled filling.
Note on canning: Cornstarch is not suitable for canning, meaning the filling is not shelf-stable and must be refrigerated. If you are experienced at subbing pectin or Clear Jel, this recipe should work with that but I do not know the exact substitution.
