Wednesday, June 19

Summer Sangria Pie


 This is a sponsored post. 

Pie crust is easy. I know too many people who say they are too scared to make it, that when they try it is either soggy, chewy, too crunchy, not flaky, or is too hard to roll out. People it's just flour, fat and liquid. I promise you if you try it again, use quality ingredients, pay attention to the dough, don't over work it,  it will be perfect.

For flour I always use King Arthur Flour, it is far superior to any flour I have ever baked with. For my liquid, I  use buttermilk. Most recipes call for water, I however am hooked on buttermilk. I was a little hesitant the first time I tried it.... but it's the best! It gives the crust flavor. I can thank  Joy the Baker for that little tip. For my butter.... I am now hopelessly hooked on Vermont Creamery's Sea Salt & Maple Butter, my good lord.This butter is so creamy, slightly sweet with a bits of sea salt. I am so head over heals in love with it. WHAT kind of weirdo am I? I could go on and on about the butter. I obviously have butter issues.

To start the dough, I always start by measuring the dry ingredients and butter according my recipe directions. I keep a little extra flour on the side for my counter, rolling pin and extra in case my dough is too moist. The temperature and humidity in your kitchen can greatly affect the outcome of your dough. I find it works best when my butter is super super cold, so I chill it in the freezer for 15 minutes before I am ready to work. I also think working on a cool surface is great. Some people use marble, I find that my counter top works the best for me.


Some people prefer to use their food processors or mixers for this next part. I however think it is too easy to overwork the dough which will result in a crunchier cookie like crust. I think with a little patience doing it by hand is THE way to do it. Plus... working butter into the dough with your finders is relaxing and fun. (again...I  have butter issues) Toss your butter in the flour, work it just enough forming small butter disks and pea sized bits. Slowly pour in your liquid while tossing the mixture. Once it is shaggy, give a couple kneads, wrap and refrigerate for an hour or more.

I make my batches in bulk, and freeze. It is so nice to have it on hand at all times. I don't just use it for desserts, it's great for savory dishes as well. Nothing compares to flaky, buttery homemade crust. It's too easy and too good to buy store bought or to use a mix. Give it a whirl!

Once you make some bad ass buttery crust, it's time for the filling. Now for me, I am all about the pastry. The filling is always second best. However, this Summer Sangria filling is amazing. It's so good I made extra filling to use as an ice cream topping.


Most fruit pies consist of raw fruit tossed in sugar and a thickening agent. You fill your crust with it uncooked. It works. It's delicious and it's simple. Sometimes however.... you want to dress it up a tad! For this particular filling, I cooked my fruit and reduced it down in white wine, brown sugar, and some of my favorite pie filling thickener, King Arthur Flour's Pie Filling Enhancer. This stuff is so good, it thickens your pies perfectly without gelling up.

With BBQ's and pot lucks coming up with the 4th of July, a good berry pie recipe is a must! Be sure to treat your family and friends to this fun twist! To top it off... instead of whipped cream try using Vermont Creamery's Madagascar Vanilla Crème Fraîche.





Summer Sangria Pie

Ingredients:
 For the crust:
2 - 2 1/4 cups all purpose flour (more if needed)
 3/4 cup of cold Vermont Creamery's Sea Salt & Maple Butter
1/3 buttermilk (more or less if needed) 


For the filling:
6 cups of your favorite summer berries, peaches, apricots or nectarines.
1/2 cup of a fruity white wine ( I used a Riesling) 
1/2 cup brown sugar
3/4 cup King Arthur Flour Pie Filling Enhancer 

For the topping:
1 beaten egg for brushing
2 tbs raw sugar for dusting
Vermont Creamery's Madagascar Vanilla Crème Fraîche

Directions: 


To start your crust, measure your flour into a medium mixing bowl. Cut your cold butter into small pieces and toss in your flour until coated. Gently but quickly work the butter into the flour. I press the bits of butter between my index finger and thumbs forming thin butter disks. (this is the key to my flaky crust) When the mixture looks a tad crumbly add in your cold buttermilk slowly just until it starts to come together. Once it is shaggy looking, give it a couple kneads and form it into a disk. Wrap in  plastic wrap, and refrigerate for at least one hour. Will store for 2-3 days in the fridge. 

To start your filling, mix all of your ingredients into a medium sauce pan bring to a boil, and reduce heat and allow to simmer for up to 15 minutes or until it has thickened it will coat the back of a spoon.

Set filling aside and allow to cool a bit while you roll out your crust. 

Preheat oven to 375.

On a lightly floured surface, using floured rolling pin, roll out your pie crust for the bottom layer until it is 1/8 thick.

Transfer into the bottom of a 9 inch pie plate. 

Roll out your second piece of pie crust. Once it is 1/8 thick cut 1/2 inch thick pieces for your lattice (or keep it as a single crust pie and use extra dough for something else) Lay the strips across you pie weaving them in a pattern to create the lattice look. (Someday I will post a tutorial!) Crimp the edges, and place on a baking sheet to bake. You will probably have some extra dough left over. Sprinkle with cinnamon and sugar and bake it as cookies. My kids go nuts for pie crust cookies!

Bake for 30 minutes, then using foil cover the top and return to the oven for another 20-30 minutes or until the crust is golden brown. I like to use a clear glass pie plate because I can see the bottom of the pie crust to see if it is cooked through. 

Allow the pie to cool for 4-6 hours or overnight. Enjoy with a dollop of Madagascar Vanilla Crème Fraîche.

Don't miss out! I have a FREE iPad that I am giving away... a $500 value, be sure to enter!

(Disclaimer: I was compensated for this post with free product from Vermont Creamery. All opinions expressed are 100% my own.)

41 comments:

  1. I am totally bookmarking this one for a future pie fest :)

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  2. I want pie so bad right now. Holy moly!

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    1. Me too! I made this like two weeks ago...

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  3. Not a big fan of pies but this one is calling to me. Looks like my taste buds are changing on me.

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  4. Pie crust is easy but scary all at the same time! This pies look fabulous!

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    1. not scary! Super easy. We all can do it.

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  5. What a fun cake! I mean hello sangria pie. After meeting the Vermont Creamery girls at Blogher Food I so wish I could get their butter on the West Coast...I understand and agree with your butter obsession.

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    1. I have only talked to one person from Vermont Creamery via email and she is super nice. The product is amazing. The goat cheese, their butter.... it's allllll good.

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  6. This sounds amazing! I am making this for sure! Pinning too :)

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  7. I have to say that pie crust scares me... but I love your tip about buttermilk in the pastry! Gorgeous summer pie.

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    1. Laura you are such a fab, baker. I know you can do pie crust like a champ.

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  8. I'm one of those dummies who ALWAYS screws up pie crust. My hands are too warm, I think, and the dough gets super sticky. It is something I need to master though! Your pie looks super incredible :)

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    1. Your not a dummy! It just takes practice. Try rubbing your hands under cold water before you start working. Also make sure your butter and liquids are nice a cold too. It will work I just know it ;)

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  9. Carrie - your title had "sangria" in it so I ran over here right away. Your pie looks ah-may-zing! It's absolutely perfect. I'm with you on the pastry > filling. I always eat the filling first and save the best (the crust) for last. I've only made crust a few times but have never been fully happy with it. I'm definitely going to try this recipe. I love that you make a big batch so that you always have dough in your freezer. Brilliant! And you don't have any issues with butter. I can go on and on and on about anything baking related, as you'll experience when I meet you at IFBC (after all the squealing I'm going to do after I meet you).

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    1. Oh no I forgot to tell you! I had to cancel my trip to Seattle!!! My cousin is getting married and I was guilt ridden. I could not miss the wedding. So I got a 50% refund on my ticket. :( I'm so sad!!!

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  10. I for really real need this pie in my life. Hello new friend. :) Great recipe.

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  11. You took the thought right out of my head! For some reason, I was dreaming up a Sangria Pie the other day, and here it is! Absolutely gorgeous and everything I imagined it could be, Carrie!

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    1. Great minds think alike! I have made other pies with red wine before it is always awesome. I hope you make one!

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  12. Quality ingredients are so key!!!
    Um, and you put wine in pie, MY HERO!

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  13. Ruthie Bowler from NHJune 19, 2013 at 2:39 PM

    This sounds fabulous. Can't wait to make it. Wine and fruit, what could be more perfect? Going to make a 40 -mile trip to Whole Foods to get some of the butter which sounds delicious. Yikes, when are they going to put a Whole Foods in NH?

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  14. This pie looks and sounds amazing. I love the use of out of the ordinary ingredients like maple sea salt butter! Can't wait to make this.

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  15. you are my kindled food twin! I found out about the vermont creamery european style butters, and I instantly fell in love when I tasted the different flavors. And King Arthur is my go to flour for anything flour related! On that note, this pie looks to die for :) I must try this recipe soon.

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  16. I LOVE the idea of a sangria pie! This looks amazing!

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  17. Girrrl! I can not get enough pie in the summer time. Summer berries wrapped up in all-butter pie crust just calls my name!

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  18. What a beautiful pie. To be honest, I've conquered my fear of pie crust just over the past couple of weeks and I have been a pie makin' fool. I can't wait to try this one!

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  19. Love the idea of a sangria pie! Gorgeous. I never feared pie crust that much, in part because I grew up making tourtiere, a french canadian meat pie at Christmas. My mum always had me make the top crust, as she had a tendency to make hers too short (i.e. too much butter) and it would melt into the pie!

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  20. This sangria pie is gawwwwgeous, Carrie! How perfectly summery :) and your pictures are STUNNING!

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  21. Is there any substitute for the KAF pie enhancer? I don't have any on hand, but would love to make the pie!

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  22. This looks so amazing! Love all that fresh fruit flavor!

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  23. Yes! This looks so tasty :) Can't get more perfect than a sangria pie!

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  24. Beautiful, beautiful recipe! Sure look forward to those fresh, delicious summer berries. I have to try that twist on the pie crust. My crust usually has a small amount of vinegar in it and I believe the buttermilk would work the same. Thanks for the lovely recipe!

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  25. This recipe is genius. Now I can have my wine and my carbs all in one bite.

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  26. Wow, this looks and sounds fantastic! Sangria Pie - brilliant idea!

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