Old Fashioned 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 Creme Fraiche
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.
