If you happen to follow me on Instagram (you can find me via @graciecarroll) there’s a good chance you caught some of what I shared from my recent visit to Spain thanks to a press trip with Osborne Desde 1772. In just four days, our group travelled from Canada to Madrid, then down to Jerez in the south of Spain, up north to Bilbao, and over to the La Rioja region, before making our way back to Madrid. It was a whirlwind few days, but getting to discover the country from top to bottom with one of Spain’s most renowned wine and spirit companies is something I’ll never forget.
More from our itinerary is coming soon, but in the meantime, you can discover some of the amazing restaurants we visited through my post on 7 Beautiful Hot Spots in Madrid for Great Food, Drinks and Rooftop Views, and slow down your Saturday by making room to make this: A Red Wine Peach Pie Inspired by The Region of La Rioja.
Our last day of the press trip was spent touring the Montecillo Winery (one of the wine brands under the Osborne umbrella) in the La Rioja region of Spain that was topped off with a private lunch hosted outdoors, in the middle of one of their vineyards. To put it simply, it was spectacular and we were treated to a three course meal of traditional dishes from the region that included a simple potato and chorizo stew, as well as a dessert of peaches poached in red wine.
The peaches were so beautiful with their flesh turned to a rich purple from the wine on the inside while maintaining their vibrant natural colour on the inside. With peaches being such a staple in Ontario at this time of year, I immediately knew I needed to recreate the recipe as soon as I got home. The only difference this time was that I wanted to see these red wine poached peaches encased in a yummy, flaky pie crust and served with a side of vanilla ice cream.
The result might be one of my new personal favourites. Keep reading for how to make it!
Red Wine Peach Pie Recipe Inspired by The Region of La Rioja
For The Crust:
For this recipe I used a really simple (and really great recipe) from Tyler Florence‘s cookbook ‘Family Meal‘ which I regretfully did not jot down before I left my cottage (where the cookbook lives). Here I’m sharing this recipe for a Butter Flaky Pie Crust from allrecipes instead for a nearly identical alternative.
What You Need:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup butter chilled and diced
- 1/4 cup ice water
What To Do:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
For The Wine Peach Filling:
What You Need:
- 1 cup water
- 2 cups sugar
- 3 cups a bold red wine (like Montecillo’s Rioja Crianza that’s available at the LCBO)
- 6 black peppercorns
- 1/4 cinnamon stick
- 6 semi ripe to ripe peaches
- 1 strip of lemon peel
- 1 egg (for egg wash)
What To Do:
- To start, combine the water, sugar, wine, peppercorns, cinnamon and lemon peel in a stainless steel pan, bring to a boil then reduce to a simmer.
- Fill a second pot with water and bring it to a boil, score the peaches and place in the pot with the boiling water for 15 seconds then remove and plunge into an ice bath. This will help you skin the peaches more easily!
- When cool, remove the peaches from the ice bath and peel them.
- Slice the peaches and place them into the simmering syrup and cook for 3 to 5 minutes, the meat should be tender but hold its shape.
- Remove the peach slices to a plate or bowl where they can cool then reduce the poaching liquid down to a thick syrup.
- Let the syrup cool and, if you have time, combine the peaches and syrup in a container or bowl and let the peaches marinate for a few more hours or overnight if possible.
- When you’re ready, preheat your oven to 350 F and roll out the pastry before placing on a baking sheet or pie plate. Remove the peach slices from the syrup (but don’t throw the syrup away!) and place them in the middle of the pastry until the pie is filled.
- Roll the edges inwards to form a crust and brush with an egg wash.
- Before placing the pie into the oven, you can spoon a little more of the wine syrup over the filling if need. However, keep in mind you’ll be pouring more on top before you take it out of the oven!
- Place in the oven and bake for approximately 20-25 minutes (keeping an eye on the browning of the crust) before pouring more of the syrup on top and cooking for another 10-15 minute until it gets extra think and sticky. Also keep in mind here that it will get thicker as it cools.
- Remove and let cool slightly before plating slices with vanilla ice cream.
Serve & Enjoy!
(Story by Editor-in-Chief, Gracie Carroll)