PREP TIME: 3 hours
SERVINGS:  1 pie

3 cups frozen blueberries
3 cups frozen cherries
½ cup Jam Jar Sweet Shiraz
2 frozen pie shells, thawed
½ tsp cinnamon
½ ts nutmeg
1 tsp fresh rosemary, minced
1 cup sugar
¼ cup brown sugar
¼ tsp salt
1 tsp vanilla extract
2 T lemon juice
3 T melted butter
¼ cup all-purpose flour
1 egg, beate

DIRECTIONS: Combine cherries, blueberries and Jam Jar wine in a large saute pan. Bring to a boil, then reduce heat and simmer for about 45 minutes-1 hour. Wine will have reduced down and become syrupy. Preheat oven to 375°F.

Combine all dry ingredients (cinnamon through salt) in a large bowl and mix well. Add vanilla, lemon juice and the berry/wine mixture and stir until well blended. Add the butter, then the flour and mix well.  Pour the filling into the pie shell, then add the second pie shell on top. Tuck the top crust underneath the edges of the bottom crust, and pinch to seal. Cut at least 3 slits into the top of the pie to allow air to escape, then brush with beaten egg wash.

Bake for 30 minutes, then loosely cover the pie with tin foil. Bake another 30-45 minutes until crust is golden and berries are bubbling through. Remove from oven and let rest for at least 1 hour. Serve with vanilla ice cream.

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