I feel like I say it every year, and every year it’s true… this summer is flying by! In preparation for 4th of July parties (I can’t believe it’s coming up so soon!) I tested out a recipe for a “red wine and blue” pie made with cherries, blueberries, and a little bit of K-J AVANT Red Blend. I also crafted an easy DIY trivet using leftover wine corks, which I glued together in the shape of a star.
Both were super easy, so I’m passing the instructions along! Something to make, and something to bake to celebrate Independence Day!
DIY Cork Star Trivet
- Slice leftover wine corks into thirds. I found a straight razor blade works best for this.
- Lay out your corks in the shape of a star, then superglue them together (don’t use hot glue–it’ll melt under the heat of hot dishes!).
- Let the glue dry fully. I was a little worried that the trivet would be too fragile, but the superglue holds it together really well.
- You can also add a little acrylic paint for color if you want–I did red, white, and blue for the 4th. If you’re thinking of painting some corks, you might actually want to paint before you glue them together.
Red Wine & Blue(berry) Pie
Now, the pie. I’ve been adding bourbon to pecan pie for years, but I’ve never tried adding red wine to a fruit pie. I love how this turned out! The wine mostly cooks out, but it gives the pie a rich depth of flavor and makes it not too sweet. Give it a try!
- 9 inch double pie crust
- 3 C Bing cherries, pitted
- 3 C blueberries
- 1/4 C K-J AVANT Red Blend
- 3/4 C granulated sugar
- 4 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Zest from one lemon
- Put pitted cherries and blueberries in a large mixing bowl.
- Dissolve corn starch with the wine in a small glass measuring cup. Pour over the fruit. Add vanilla, lemon zest, and cinnamon. Toss to coat.
- Make pie crust using your favorite recipe and divide into two halves. Roll out and place the first half of pie crust in the bottom of your pie pan (a cast iron skillet works too!). Pour the filling in. Roll out the second half of the pie crust, cut it into strips, and weave the strips together to form a lattice top.
- Preheat the oven to 375 degrees and bake for 40-45 minutes, until the crust is golden and the juices are bubbling visibly. Let cool and serve with vanilla ice cream. Yum!
Happy 4th of July, everyone. Let me know if you try either of these ideas!
Powered by WPeMatico