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Recipes:

Olallieberry Wine Pie

By: Beth Paiva, Pastry Chef 

Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.

Ingredients for Pie :

2 cups half & half

4 T. butter

a pinch of salt

1/2 cup CHAUCER'S Olallieberry Wine

3 oz. sugar

1 egg

3 egg yolks

2 oz. sugar

2 oz. cornstarch

Ingredients for Topping:

2 baskets of strawberries

2 cups of blueberries

1/2 cup of CHAUCER'S Olallieberry Wine

1/2 cup sugar

Directions for Pie:

1. Prebake 2 pie crusts until golden brown and set aside.

2. In a saucepan, mix the half & half, butter, salt, Olallieberry Wine and 3 oz. sugar together and bring to a boil.

3. In a large bowl mix the egg, egg yolks, sugar and cornstarch together.

4. While whisking the egg mixture, slowly add the hot half & half mixture until completely whisked together.

5. Pour mixture back into sauce pan and slowly whisk over medium heat.

6. Once mixture comes to a boil, whisk quickly for about 1 minute.

7. Pour the custard into the 2 pre-baked pie crusts.

Directions for Topping:

1. Cut tops of strawberries and cut into 4 pieces.

2. Mix all ingredients together and put topping onto both pies. Chill and serve or serve warm.


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