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.
You can make this a day in advance to give the filling extra time to set overnight before serving.
The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.