PAIR WITH: Pinot Hill
This double-crust pie is sweet and tangy, offering a perfect contrast between juicy ruby filling and crisp, flaky crust. The main ingredient is a cold-weather plant, best harvested in spring or autumn, so we’ve included instructions for baking from both fresh and frozen!
Serve with glasses of Pinot Hill, a wine that works equally well with the sage, rosemary, and thyme flavors of end-of-year feasts and this tangy, flaky dessert.
Pairing recommended by our Vineyard Manager Kirk Lokka.