DIY dressing!

Put a twist on your usual pie by making it a pear pie, and use your beautiful Winexpert Burlington red wine and a bit of fresh rosemary...

The crowd will go wild!

 

Pie filling

• 3/4 Cup sugar

• 2 Tbsp. chopped, fresh rosemary

• 1-3/4 Cup red wine

• 2 Tbsp. unsalted butter

• 4 Tbsp. cornstarch or arrowroot powder

• 1/2 tsp. cinnamon

• 5 tsp. flour

• 1 tsp. vanilla extract

• 1/2 tsp. salt

• 3 lbs. Anjou pears, peeled, cored and sliced thin

• 1 large egg, beaten

• 2 pie shells (or make your own dough)

 

 

Method
If using store-prepared pie shells, follow the instructions to pre-bake and cool one of the pie shells. Allow the second pie shell to thaw and cut into strips for using on top later.

Then prepare the filling as follows:

 

Preheat oven to 375°F.

 

In a small pot, bring the sugar and rosemary to a boil on medium-high heat, along with 1-1/2 cups of the red wine, stirring occasionally until this mixture reduces to about 2/3 cup (about 5 minutes).

Strain through a sieve to remove large chunks of rosemary, and return to the pot. Then add the butter gradually and whisk constantly until it has the appearance of maple syrup. Reduce heat to medium-low.

 

Whisk in the cornstarch, cinnamon, flour, vanilla, salt, and balance of red wine, mixing slowly until smooth. Remove from heat and chill in the refrigerator for 30 minutes. 

 

In the meantime, prepare the pears and place in a bowl. Then add the chilled mixture and combine well.  Pour this mixture inside prepared pie shell, and use the thawed pie shell strips to decorate and lid pie. Brush with beaten egg.

 

Place pie on a cookie sheet and in the oven, bake for 30 minutes. Then turn oven temperature down to 350°F, rotate pie, and bake for an additional 20 minutes or until it begins to bubble. Don't allow the pie crust to burn! If so, tent or gently cover with foil. 

 

Remove from oven and transfer to a wire rack to cool for at least 3 hours before serving.