Winter Fruit Pies

Cooking Instructions

To make the filling, place 2 cups dried fruit in a medium bowl -- you can use any combination that pleases you (my current favorite is 1/2 cup each apricots, peaches, currants, and raisins).

In a small saucepan, heat the alcohol, brown sugar, lemon juice, butter or margarine, vanilla extract, cinnamon, and salt. Stir over medium-high heat until this sauce bubbles and thickens slightly. Pour over fruit in bowl, stirring to combine. Allow fruit to steep in sauce for at least 15 minutes.

Preheat oven to 375F.

Meanwhile, roll out dough for your crust of choice. Wholemeal or Classic No-Dairy Crusts both work well -- double the recipe if you plan to make a top crust -- or you could save time and use a packaged crust mix or a premade crust.

Cut dough to fit four individual 1/2-cup tart tins. Press dough lightly into tins, pinching edges decoratively if you wish, and spoon fruits and sauce evenly into crusts. (You may make a lattice top crust or a regular top crust -- slashed to allow steam to escape, or decorate the tops with little pastry leaves; or use no top crust at all.)

Bake pies in preheated oven for 35 minutes if you used a top crust, or for 25 to 30 minutes if you didn't (to avoid getting the fruit on top too browned) -- until filling is bubbly and crust is golden. Allow pies to cool until just warm before serving.

Wine Pairing(s)

Chateau de Cosse Sauternes

Chateau Lafaurie-Peyraguey Sauternes

Chateau Suduiraut Sauternes

Chateau Hallet Sauternes

Chateau Suduiraut Sauternes

Barton & Guestier Sauternes

Barton & Guestier Sauternes

Nittnaus Beerenauslese Riesling Burgenland

Chateau Lafaurie-Peyraguey Sauternes

Chateau de Fargues 'Lur Saluces' Sauternes