Sangria Pie

Alright, alright.  I'm going to go ahead and throw this out there and confess that this isn't a healthy recipe.  Do I feel guilty?  Heck no!  What is a well balanced diet without a few special indulgences by the name of 'sangria pie' every now and then?  So now that we are all on the same page,  I would like to give enormous amounts of credit to a man by the name of Christopher Dean, also known as my sister's boyfriend.  He created this recipe and though not a formal, official chef- he is going to be a great one someday.  Now I don't drink cocktails or sugary drinks ever really, but Sangria is my exception.

My sister and Chris (aka the Beam Dean team)  came to visit me here in sunny Florida.  We went to Disney, grilled out, saw beautiful beaches, and took tons of pictures.  However, one of the things I most remember is the Sangria Pie.  It's amazing how food accounts for so many memories that I remember most. So here it goes; The recipe for Sangria Pie (ish, as best as I can remember):


Pick two or three fruits- I picked strawberries, blackberries, and peaches

Cut up the fruit into halves, or quarters depending on the size of the fruit.

Fill a tea pitcher with two bottles of a sweet white wine.  I used white, but you can also make it red wine sangria by using a sweet red wine instead.

You can stop and use only wine and fruit, or you can add triple sec, orange liquor, or another fruity liquor.  Start with a cup and add more to taste.

Add the fruit into the pitcher, stir, and soak for about 30 minutes to an hour.

Preheat the oven to 350 degrees.

Strain out the wine soaked fruit and refrigerate the liquid.  Drink a glass of Sangria to celebrate!

Add honey, brown sugar, or white sugar to your liking.  I used honey and brown sugar-just enough to coat the fruit.

Add the fruit mixture into a pie crust (first poking a fork into the bottom of the crust).  I used a store bought crust, but you can make one yourself, which I encourage!

Add an additional pie crust on top of the mixture and use your fingers to adhere the top crust to the bottom crust.

Brush butter on the covering crust and sprinkle with a tiny bit of sugar.  Make a few slits on the top and put in the oven for about 30-45 minutes, checking on it every now and then.  Cook time will vary depending on the pie crust cook times which you will find accompanied by either the recipe or the box (for store bought).

Allow to cool, cut a slice, and enjoy with a glass of your homemade Sangria!

I found that the more it sat the more the flavors absorbed and the fruit softened.  It is also awesome with vanilla ice cream on top!

I hope everyone enjoys this recipe.  It is worth a taste for a dinner party dessert or something to be shared with others!