In the spirit of Thanksgiving, here’s a recipe to create a boozy, wine-infused pie with the perfect flaky crust.
- One 10 inch pie pan
- One small pot
- Medium Bowl
- Rolling pin
- 1 + 1/2 cup unbleached all purpose flour
- 1/2 cup butter
- 1/4 cold water
- pinch of salt
- 4 medium peaches
- 1/2 cup wine (Sumac Ridge 2018 Pinot Grigio)
Additional flavours optional: cinnamon, green cardamom, Vanilla and\or orange zest.
- zest of one lemon
- 1 tablespoon flour
- 1 tablespoon fine cornmeal
- pinch of salt
- dash of vanilla
- 1 cup of white sugar
- 5 tablespoons melted butter
- 5 whole eggs
- 5 tablespoons lemon juice
- 3 tablespoons orange juice
- 2/3 cup heavy cream
- 1 pint heavy cream
- 2 tablespoons sugar
Mix pastry by hand and roll into pastry shell, crimp edges and let chill in fridge while you make poached peaches- or buy a prep made pastry shell bottom.
Slice and pit organic Okanagan peaches with skin on into pot.
Add wine and additional flavours Poach on medium heat for approximately 20 minutes until peaches are cooked.
Take peaches out of liquid and reduce liquid by one 1/3 and then add back into peach compote.
In medium-sized bowl add lemon zest, flour, cornmeal. salt, vanilla and sugar.
Melt butter and add to dry mixture, whisk in eggs one by one keeping custard batter smooth.
Finish with juice and cream- whisk until smooth and then pour custard into pre-rolled pastry shell.
Bake in oven, middle rack, 350F for 40 minuted until custard is set.
Whisk cream and sugar until soft peaks. Chill until serve.
This pie is available to purchase at The Pie Shoppe from Sept. 23-Oct.13 and as special order after Thanksgiving. The pie is $25 for the 8 in. and $35 for the 10 in.