Pass the Pie

Try Pairing These Two Pies with Wine This Fall

Apple, Cranberry and Walnut Pie

Pair with: Taylor Fladgate Vidal Ice Wine

Suggestion from: Deborah Rock, Wine Steward at Fry’s Food and Drug, Scottsdale

Ingredients for the crust  

1 1/8 cups all-purpose flour

1 1/2 teaspoons sugar

1 1/2 teaspoons ground cinnamon

1/4 pound unsalted butter

1/8 teaspoon salt

1/4 cup cold water

Ingredients for the filling 

6 cups sliced green apples, peeled

1 cup cranberries

1 cup lightly toasted walnuts

2 teaspoons finely grated orange zest

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 cup sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

Ingredients for the topping 

1 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons finely dried crystallized ginger

6 tablespoons unsalted butter



  1. 1. Preheat oven 375 F. In a food processor with a pastry blade, combine flour, sugar and cinnamon.
  2. 2. Blend butter until mixture resembles coarse meal, pea size.
  3. 3. Mix the salt and water. Add to flour mixture. Blend until the dough comes together.
  4. 4. On floured board, flatten dough into a circle. Roll your dough making an 11-inch circle about 8-inch thick.
  5. 5. Gently fold dough into quarters and transfer to 9-inch pie pan. Point at center, unfold dough to the rim, pressing gently. Trim overhanging dough then refrigerate 15 minutes.
  6. 6. In a large bowl, gently mix together all filling ingredients.
  7. 7. In a small bowl, make the streusel topping combining with a fork the flour, sugar and ginger.
  8. 8. With fingers, rub in butter until lumps are no longer visible.
  9. 9. Assemble pie, transferring filling into pie shell. Sprinkle streusel topping over pie then crimp edges of pie dough.
  10. 10. Bake on the middle rack of oven 1 hour or until crust is lightly brown. Wrap crust edges with foil to prevent over-browning after 40 minutes.

From The Wine Lover’s Cookbook.

Praline Pumpkin Pie

Pair with: Tobin James Liquid Love or Moet & Chandon Nector

Suggestion from: Deborah Rock, Wine Steward at Fry’s Food and Drug, Scottsdale


1⁄3 cup pecans, finely chopped

1⁄3 cup brown sugar, packed

 3 tablespoons butter, softened

1 10-inch unbaked pastry shell

Ingredients for the filling

3 eggs, lightly beaten

1⁄2 cup brown sugar, packed

1⁄2 cup sugar

2 tablespoons all-purpose flour

3⁄4 teaspoon ground cinnamon

1⁄2 teaspoon salt

1⁄2 teaspoon ground ginger

1⁄4 teaspoon ground cloves

1 16-ounce can pumpkin

1 1⁄2 cups half-and-half 

Chopped pecans



  1. 1. Combine the pecans, sugar and butter; press into the bottom of pie shell.
  2. 2. Prick sides of pastry with a fork. Bake at 450 F for 10 minutes; cool for 5 minutes.
  3. 3. Combine eggs, brown sugar, sugar, flour, cinnamon, salt, ginger and cloves; stir in pumpkin.
  4. 4. Gradually add cream.
  5. 5. Pour into pie shell. If desired, sprinkle chopped pecans on top.
  6. 6. Bake at 350 F for 45-50 minutes or until a knife inserted near the center comes out clean.
  7. 7. Cool completely, then store in the refrigerator.