This delicious Pie was created by Annette McDonnell especially to pair with our 2004 Sparkling Shiraz, Russian River Valley...
Ingredients:
Filling: 1 ½ lbs Wine Grapes, 1 / 2 lb Blueberries, 1 ½ tbsp corn starch, 1 / 4 cup Tapioca, ½ cup Sugar, 1 Tbsp. Butter.
Crust: 2 ½ cups flour, 3 / 4 tsp. salt, 1 Tbsp. sugar, 1 cup butter, 7 to 8 tbsp. ice water, 1 egg.
Instructions:
Preheat oven to 350. Mix ingredients for filling together & set aside. Mix flour, salt, & sugar in a food processor. While blade is spinning add 3 / 4 cup of butter and mix until you see it slightly coming together. Add ice water with blade spinning then quickly add remaining butter. Quickly dump into large bowl & form two balls of dough.
Roll out dough, place in bottom of greased pie tin (Pam works great). Cut edges of crust so that it is 1 / 4 in past rim. Add filling and 1 tbsp of butter on top in center of pie. Roll out top crust set aside. Get your finger tips slightly wet & go around rim of pie with them so top crust will seal. Place top crust on top of pie trim and tuck edge of pie into pie tin. With a fork go around pie to seal pressing down leaving the fork impressions on the rim of the pie (this will also makes the pie look pretty). With a knife turned slightly, cut lines into the top of the pie to let the heat escape, 4 to 6 cuts will do. Beat egg and add a little water to thin. Brush egg onto top of pie. This will make your pie golden brown. Bake on lowest oven rack for about 1 hour or until crust is golden brown. Let cool completely before cutting. Serve with a divine glass of chilled Paradise Ridge 2004 Sparkling Shiraz.
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