Easy to make and so un-crackable and smooth, top it with a sugar doily.
Pumpkin Sugar Pie
PAIRS WITH: Homage Cellars 2018 Viognier
*Recipe and photo courtesy of food52.com.
This pears pie has an incredible buttery/silky texture that contrasts beautifully with a crisp and flaky pie crust.
Pear Pie with Red Wine and Rosemary
PAIRS WITH: Cadeau Rosé Sparkling
*Recipe and photo courtesy of bonappetit.com.
Don't want to fill up before dinner but something sweet beforehand? Enjoy these traditional mini pies.
Port Wine and Cranberry Mince Pies
PAIRS WITH: Terroir Cellars 2020 Grenache
*Recipe and photo courtesy of lecreusetlecreuset.co.za.
Tart and sweet, meet creamy and fluffy.
Cranberry Meringue Slab Pie
PAIRS WITH: Milano Cellars 2019 Barbera
*Recipe and photo courtesy of McCormick.
This new twist on a Southern favorite is beyond heaven.
Sweet Potato Pie with Marshmallow Meringue
PAIRS WITH: Joy Cellars Euphoria
*Recipe and photo courtesy of McCormick.
A classic pecan pie gets the chocolate treatment.
Dark Chocolate Bourbon Pecan Pie
PAIRS WITH: Cookie Cellars Biscotti
*Recipe and photo courtesy of delish.com.
Jammy, delicious filling oozes from every slice.
Fresh Blueberry Pie
PAIRS WITH: Cookie Cellars 2019 Macaron
*Recipe and photo courtesy of delish.com.
Deep-dish with double streusel layers, it’s ridiculously good.
Streusel Layered Apple Pie
PAIRS WITH: Cadeau Semi-Seco Sparkling Wine
*Recipe and photo courtesy of delish.com.
Queen Elizabeth the First created (and baked) the first cherry pie in the 1600s and we are forever grateful.
Classic Cherry Pie
PAIRS WITH: Gemme Cellars 2018 Ruby
*Recipe and photo courtesy of natashaskitchen.com.
Chocolate cream pie ups its game with gooey marshmallow topping.
S’mores Pie
PAIRS WITH: Deluge 2018 Storm
*Recipe and photo courtesy of McCormick.
A cloud of divine filling, mountains of whipped cream and a crumbly crust make up this diner staple.
Banana Cream Pie
PAIRS WITH: Cookie Cellars 2019 Sauvignon Blanc
*Recipe and photo courtesy of aspicyperspective.com.
Don’t be fooled by the simplicity. The light custard is total magic.
Chess Pie
PAIRS WITH: Infinite Wisdom 2020 Orange Muscat
*Recipe and photo courtesy of delish.com.
Crazy-easy, sweet and tart, this just may become your favorite.
Key Lime Pie
PAIRS WITH: Suburban Fracas Melee
*Recipe and photo courtesy of momontimeout.com.
Silky ganache and an Oreo crust. Yes, please.
Death by Chocolate Pie
PAIRS WITH: Ceres Goddess
*Recipe and photo courtesy of delish.com.
WineShop At Home Team Recipes
VP of Sales, Marlene Cain — "This pie has its roots in the Amish communities of the Midwest and is a cross between a custard and brown sugar pie."
Marlene's Bob Andy Pie
Servings: 8
PAIRS WITH: Table White Wine
INGREDIENTS:
1 cup each: granulated sugar, brown sugar
2 teaspoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves, salt
3 eggs
2 cups milk
1 teaspoon butter, melted
1 teaspoon vanilla
1 unbaked 9-inch pie shell
DIRECTIONS:
1. Heat oven to 350 degrees. Combine sugars, flour, cinnamon, cloves and salt in a large bowl.
2. Beat eggs in a medium bowl. Mix in milk, butter and vanilla.
3. Stir liquid mixture into flour mixture. Pour into unbaked pie shell.
4. Bake until just set, about 45 minutes.
5. Cool on wire rack. Serve at room temperature.
Customer Care Representative, Marci Fletcher — "A gluten-free go-to dessert that is safe and yummy too."
Marci's Gluten-Free Pumpkin Cheesecake
Servings: 8
PAIRS WITH: Talmage Cellars "Happy Holidays" Semi-Seco Sparkling
INGREDIENTS:
Crust:
30 gluten-free crisp gingersnap cookies or gluten-free graham crackers
6 tablespoons unsalted butter, melted (3/4 stick)
Filling:
32 ounces cream cheese, room temperature (4 8-ounce packages)
1 3/4 cups sugar
15 ounces pumpkin puree (1 can)
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 1/2 tablespoons vanilla extract
2 tablespoons Gluten-Free All-Purpose Flour
DIRECTIONS:
For the crust:
1. Add the cookies or crackers to the food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scrape down the sides.
2. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
3. Remove from the oven and let cool completely while preparing the filling.
For the filling:
4. Put a tea kettle filled with water on the stovetop, over medium heat, and bring to a boil.
5. In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes.
6. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended.
7. Add the gluten-free flour and beat until incorporated.
8. Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil.
9. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches.
10. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
11. Remove the cake from the water bath and let it cool on a wire rack.
12. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
Executive Assistant, Susan Hodges — "This chocolatey delicious double chocolate cream pie is a showstopper."
Susan's Double Chocolate Cream Pie
Servings: 8
PAIRS WITH: Talmage Cellars "Cheers" Sweet T Red WIne
INGREDIENTS:
Crust:
1-Deep Dish 9” frozen pie crust or if you prefer, you can prepare your own crust and bake before the preparation of the pudding
Filling:
1 package (5 oz) of Jell-O Cook & Serve Chocolate Pudding & Pie Filling
1/3 cup of Nestle Simi Sweet Chips
2 tablespoons butter
3 cups milk
DIRECTIONS:
1. Bake crust before the preparation of the pudding.
2. Stir together dry chocolate pudding pie mix, chocolate chips, butter and milk in a medium saucepan.
3. Bring to a full boil on medium heat, stirring constantly with a whisk. Make sure, that all the chocolate is completely melted into the pudding. The mixture
should be completely smooth.
4. Remove the saucepan from the heat. The filling will thicken as it cools, so wait about 5 minutes whisking regularly so that the filling stays nice and smooth.
5. After about 5 minutes, the filling should have thickened nicely. Pour the filling into the prepared crust.
6. Refrigerate the pie for at least 2 hours, or until set. Slice and serve with whipped cream or Cool Whip on top.
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