We have ancient Egyptian pastry chefs to thank for the idea of pie. And 2,000+ years later, pie is responsible for a big slice of our happiness, especially at holiday time. If you’ve yet to pair wine with pie, don’t let another day go by. Here’s your ultimate holiday pie & wine pairing guide, along with personal pie recipes from the WineShop team!

 

Pumpkin Sugar Pie

Easy to make and so un-crackable and smooth, top it with a sugar doily.

Pumpkin Sugar Pie

PAIRS WITH: Joy Cellars 2019 Semillon

*Recipe and photo courtesy of food52.com.

 

Cranberry Meringue Slab Pie

Tart and sweet, meet creamy and fluffy.

Cranberry Meringue Slab Pie

PAIRS WITH: Table Rosé Wine

*Recipe and photo courtesy of McCormick.

 

Sweet Potato Pie with Marshmallow Meringue

This new twist on a Southern favorite is beyond heaven.

Sweet Potato Pie with Marshmallow Meringue

PAIRS WITH: Joy Cellars 2018 Chenin Blanc

*Recipe and photo courtesy of McCormick.

 

Dark Chocolate Bourbon Pecan Pie

 A classic pecan pie gets the chocolate treatment.

Dark Chocolate Bourbon Pecan Pie

PAIRS WITH: Albion Cuvée Rouge

*Recipe and photo courtesy of delish.com.

 

Best Blueberry Pie

Jammy, delicious filling oozes from every slice.

Fresh Blueberry Pie

PAIRS WITH: Albion 2019 Cabernet Sauvignon

*Recipe and photo courtesy of delish.com.

 

Streusel Layered Apple Pie

Deep-dish with double streusel layers, it’s ridiculously good.

Streusel Layered Apple Pie

PAIRS WITH: Family Ranch Lineage

*Recipe and photo courtesy of delish.com.

 

Classic Cherry Pie

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 2019 Ruby

*Recipe and photo courtesy of natashaskitchen.com.

 

S’mores Pie

Chocolate cream pie ups its game with gooey marshmallow topping.

S’mores Pie

PAIRS WITH: Cookie Cellars 2019 Macaron

*Recipe and photo courtesy of McCormick.

 

Banana Cream Pie

A cloud of divine filling, mountains of whipped cream and a crumbly crust make up this diner staple.

Banana Cream Pie

PAIRS WITH: Glory Cellars 2018 Chardonnay

*Recipe and photo courtesy of aspicyperspective.com.

 

Chess Pie

Don’t be fooled by the simplicity. The light custard is total magic.

Chess Pie

PAIRS WITH: Suburban Fracas 2019 Melee

*Recipe and photo courtesy of delish.com.

 

Easy Key Lime Pie

Crazy-easy, sweet and tart, this just may become your favorite.

Key Lime Pie

PAIRS WITH: le Cadeau Semi-Seco Sparkling Wine

*Recipe and photo courtesy of momontimeout.com.

 

Death by Chocolate Pie

Silky ganache and an Oreo crust. Yes, please.

Death by Chocolate Pie

PAIRS WITH: Sun Fish 2018 Pinot Noir

*Recipe and photo courtesy of delish.com.

 

WineShop At Home Team Recipes

Jane's Truth or Dare Pie

President and CEO, Jane Creed — “This is an old family recipe and a classic in every sense.”

Jane’s Truth or Dare Pie

 

Bob Andy Pie

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.

 

Marci's Gluten Free Pumpkin Cheesecake

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 “Merry and Bright” 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.

 

Double Chocolate Cream Pie

Executive Assistant to President & CEO Jane Creed, 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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