American Pie Council

2017 Amateur Entry

 

Shameless Chardonnay Pie

SHAMELESS CHARDONNAY PIE

Double Pastry:
1 cup shortening, cold
3 cups flour
1½ teaspoons salt
7 tablespoons water, cold
1 teaspoon coarse sugar for sprinkling

Filling:
3 cups Bartlett pears (or similar), peeled, cored and sliced
3 cups Braeburn apples, peeled, cored and sliced (may substitute Winesap or Granny Smith)
1 cup Chardonnay
3/4 cup sugar, divided
3 tablespoons cornstarch
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons unsalted butter, diced



MAKE CRUST: In large mixing bowl, cut shortening into flour until mealy. Stir in salt. Add water to make dough. Divide dough in half; wrap each in plastic and chill before rolling. When chilled, roll one to line pie pan. Use a grater with large holes (1/4” round) to grate the remaining dough (to top the pie). Refrigerate until ready to use.

PREPARE FILLING: In large bowl stir together pears, apples, Chardonnay and ½ cup sugar. Marinate on counter one hour. Reduce the accumulated juices by bringing to a boil. Reduce to ½ cup by continuing to boil gently, approximately 20 minutes. Stir the reduction into the fruit until well combined. Stir in remaining ¼ cup sugar, cornstarch, lemon zest, vanilla and salt, mixing well. Transfer to crust-lined pie pan; dot top of fruit with butter. Heap grated dough evenly on top of pie. Sprinkle top with coarse sugar.

BAKE: Bake at 400 degrees for 30 minutes. Finish baking at 375 degrees for 25 to 30 minutes, until pie is golden.


Division: AMATEUR
Category: HANDCRAFTED ARTISAN PIE
Paige Dague
Homewood, Illinois