Sumac Ridge Pinot Grigio Lemon Pie with Poached Peaches + Cream
makes one whole 10 inch pie | serves 8 folks | prep time 2 hours
You will need:
- One 10 inch pie pan
- One small pot
- Medium Bowl
- Rolling pin
- 1 + 1/2 cup unbleached all purpose flour
- 1/2 cup butter
- 1/4 cold water
- pinch of salt
Mix pastry by hand and roll into pastry shell, crimp edges and let chill in fridge while you make poached peaches (or buy a prep made pastry shell bottom).
- 4 medium peaches
- 1/2 cup wine (Sumac Ridge 2018 Pinot Grigio)
Additional flavours optional: cinnamon, green cardamom, Vanilla and\or orange zest.
Slice and pit organic Okanagan peaches with skin on into pot. Add wine and additional flavours. Poach on medium heat for approximately 20 minuted until peaches are cooked. Take peaches out of liquid and reduce liquid by 1/3 and then add back into peach compote.
- zest of one lemon
- 1 tablespoon flour
- 1 tablespoon fine cornmeal
- pinch of salt
- dash of vanilla
- 1 cup of white sugar
- 5 tablespoons melted butter
- 5 whole eggs
- 5 tablespoons lemon juice
- 3 tablespoons orange juice
- 2/3 cup heavy cream
In medium sized bowl add lemon zest, flour, cornmeal, salt, vanilla and sugar. Melt butter and add to dry mixture, whisk in eggs one by one keeping custard batter smooth. Finish with juices and cream, whisking until smooth, then pour custard into pre-made pastry shell.
Bake in oven, middle rack, 350F for 40 minuted until custard is set.
- 1 pint heavy cream
- 2 tablespoons sugar
Whisk cream and sugar until soft peaks form. Chill until served.
Recipe Created by The Pie Shoppe in Vancouver
You can pick up your own at The Pie Shoppe until October 13, 2019, or by special order thereafter.
$25/8inch or $35/10inch