Sumac Ridge Gewürztraminer, Strawberry and Raspberry Pie
Ingredients:
Filling:
- ½ cup Sumac Ridge Gewürztraminer
- 3 cups Strawberries
- 3 cups Raspberries
- ½ cup Sugar
- 2 tbsp. Lemon juice (if it’s fresh, even better!)
- 3 tbsp. Corn starch
Note: Berries can be fresh or frozen
Pastry (enough for bottom & top crust):
- 2 ½ cups All-purpose flour, plus extra for rolling
- 1 cup unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 tsp. Salt
- 1 tsp. Sugar
- 6-8 tbsp. ice water
Directions:
Pastry:
- Mix pastry by hand and roll into pastry shell, crimp edges and let chill in fridge while you make the filling. Or take a short cut and pick-up a pie crust from the store, we won’t tell.
- Save extra pastry for pie topping.
Filling:
- In a large bowl combine Sumac Ridge Chardonnay, strawberries, raspberries, sugar, lemon juice, and cornstarch; gently mix.
- Once mixed, transfer into a large pan.
- Heat on medium-low, lightly mashing berries until mixture thickens (about 10 min.); stir constantly.
- Once mixture has thickened, remove from heat.
- Add berry mixture to pie crust.
- Top pie with remaining pastry.
Sumac Ridge Merlot Chocolate Pie
Ingredients:
Graham Cracker Crust:
- 1 1/4 cups cracker crumbs
- 1/4 cup brown sugar packed
- 5 tablespoons melted butter
Chocolate Filling:
- ¾ cup Sumac Ridge Merlot
- 1 cup heavy cream
- 1 tablespoon unsweetened cocoa powder
- 2 (4 oz) baking bars bittersweet chocolate, finely chopped
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter cubed
Optional Toppings:
- Whipped cream
- Shaved chocolate
- Chocolate syrup
Directions:
Graham Cracker Crust:
- Preheat oven to 375 degrees F.
- In a medium sized bowl, stir together graham cracker crumbs, sugar, and melted butter until well combined.
- Firmly press the mixture into the bottom and sides of a 9 or 10 inch pie pan.
- Bake for 6-8 minutes.
- Remove from the oven and let cool before filling with the chocolate pudding mixture.
Chocolate Filling:
- Place bittersweet chocolate and butter into a large bowl. Set aside.
- Heat the heavy cream and Sumac Ridge Merlot in a small saucepan over medium heat until the edges start to bubble — do not boil!.
- Remove from the heat and stir in the cocoa, sugar and salt until ingredients dissolve and mixture is smooth.
- Pour hot mixture over chocolate/butter and whisk until smooth.
- Pour mixture into cooled pie crust.
- Cover with plastic (plastic should be touching chocolate filling) and chill overnight until the pie has set or for approximately 6 hours.
- Garnish with whipped cream, shaved chocolate and chocolate syrup.
Sumac Ridge Cabernet Merlot and Blueberry Pie
Created by Leslie Rossi, A Life Well Consumed
Ingredients:
-
- ½ cup Sumac Ridge Cabernet Merlot
- 6 cups Frozen Blueberries
- ½ cup Brown Sugar
- 2 tbsp. Lemon juice (if it’s fresh, even better!)
- 3 tbsp. Corn starch
- 1 tsp. Vanilla extract
- 1 tsp. Ground cinnamon
- ⅛ tsp. Salt
Directions:
- In a large bowl combine Sumac Ridge 2018 Cabernet Merlot, blueberries, brown sugar, lemon juice, and cornstarch; gently mix.
- Once mixed, transfer into a large pan.
- Heat on medium-low, until mixture thickens (about 10 min.); stir constantly.
- Once cooled, add blueberry mixture to cooked pie crust.
- If you have the tools on hand, create a lattice to top your pie or opt for a full pie top for a simpler, more traditional style.
Sumac Ridge Pinot Grigio Lemon Pie with Poached Peaches and Cream
Presented by The Pie Shoppe
Ingredients:
Pastry
- 1 1/2 cup unbleached all purpose flour
- 1/2 cup butter
- 1/4 cold water
- pinch of salt
Poached Peaches
- 4 medium peaches
- 1/2 cup wine (Sumac Ridge 2018 Pinot Grigio)
- Additional flavours optional:cinnamon, green cardamom, vanilla andor orange zest.
Custard
- zest of one lemon
- 1 tbs flour
- 1 tbs fine cornmeal
- pinch of salt
- dash of vanilla
- 1 cup of white sugar
- 5 tbs melted butter
- 5 whole eggs
- 5 tbs lemon juice
- 3 tbs orange juice
- 2/3 cup heavy cream
Whipped cream
- 1 pint heavy cream
- 2 tbs sugar
Directions:
Pastry:
- 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.
Poached Peaches:
- Slice and pit organic Okanagan peaches with skin on into pot.
- Add peaches, wine and additional flavours into pot.
- Poach on medium heat for approximately 20 minutes until peaches are cooked.
- Take peached out of liquid and reduce liquid by one 1/3 and then add back into peach compote.
Custard:
- 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 minutes until custard is set.
Whipped Cream:
- Whisk cream and sugar until soft peaks.
- Chill until serve.
