The Pie’s the Limit


Recipe by Thomas Houseman {Anne Amie Vineyards, Carlton}

“I am a vegetarian, therefore I do not eat suet, a traditional part of a mincemeat pie. I do, however, crave the richness and spicing of mincemeat as the weather cools. This mincemeat is delicious, but it is made with butter instead of suet, with the additional twist of toasted hazelnuts — I love our Oregon hazelnuts! Nestled in a flaky lattice-top butter crust and paired with our dessert Müller-Thurgau pair, Anne and Amie, this makes for a way to celebrate the seasons changing and the crispness of autumn.” - Thomas Houseman, Anne Amie winemaker

WINE PAIRING: Anne Amie Vineyards “Anne” and “Amie” Müller-Thurgau Dessert Wine


2½ cups all-purpose flour

½ teaspoon salt

1 cup butter, chilled and diced

½ cup ice water


1. 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. 2. Cut in half and re-form into 2 balls. Wrap in plastic and refrigerate for 4 hours or overnight.


2 large oranges, finely grated zest/juice

2 large lemons, finely grated zest/juice

2 large Granny Smith apples

½ cup butter

3 tablespoons brandy or dark rum

7 ounces golden raisins

6 ounces currants

4 ounces dried figs, chopped

2 ounces dried cherries

1 teaspoon ground cinnamon

1 ounce crystallized ginger

½ teaspoon freshly grated nutmeg

¼ teaspoon mixed allspice

¼ teaspoon ground cloves

6 ounces brown sugar

2 ounces lightly toasted hazelnuts, chopped


1. Put orange and lemon zests and juices into a medium pan. Peel, quarter and core the apple; then grate it and add it to the pan, stirring it so it doesn’t discolor. 2. Add the butter, Calvados, dried fruits and spices; cook over a low heat, stirring frequently for 1 hour until the apple has broken down, the dried fruits have plumped and all the liquid has evaporated. Allow to cool; mix in the sugar and toasted hazelnuts.


1. Preheat oven to 400°F. On a flat surface, roll out 1 dough ball 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. 2. Spoon mincemeat onto the center of the dough, leaving a 2- to 3-inch margin around the edge of the crust. 3. Roll out second ball of dough and cut into 1-inch strips. Starting from the center of the pie, make a lattice topping with the dough strips for the top crust. Pinch and trim edges. 4. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow pie to cool for 30 to 45 minutes before serving. Makes 8 to 10 servings.



Recipe by Tammy Miller {Cerulean Skies Winery, Hood River}

“We are a pie-loving family. This is a delicious, yet surprisingly easy to make pie. The kids love to help make it and, of course, eat it! And it’s great for the holidays. With the dark chocolate, it pairs well with reds, but can also be enjoyed with a sweeter white as well.” - Tammy Miller, Cerulean Skies owner

WINE PAIRING: Cerulean Skies 2008 Cabernet Sauvignon or Cerulean Skies 2009 Gewürztraminer


4 ounces semisweet chocolate chips

4 large eggs, lightly beaten

3/8 cup water

1½ cups sugar

1/8 teaspoon cream of tartar

1 teaspoon pure vanilla extract

½ teaspoon salt

* pie crust (own recipe or frozen)

1 cup pecans


1. Preheat oven to 350°F. Melt the chocolate in a microwave or place in a heat-proof bowl over (not in) a saucepan of boiling water for 2 to 3 minutes, stirring until smooth. Set aside. 2. In a separate bowl, stir together eggs, water, sugar, cream of tartar, vanilla and salt. Gradually add the melted chocolate to the mixture while stirring constantly. 3. Pour the filling mixture into the pie crust and place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling. You can drop anywhere or make a design. Bake on the lower rack for 50 to 60 minutes, rotating halfway through. The pie filling will puff up during baking but will settle as it cools. 4. Let cool completely on a wire rack for at least 4 hours (up to overnight) before serving. Makes 8 servings.



Recipe from Jim Seufert {Seufert Winery, Dayton}

“October in the Pacific Northwest yields a wonderful assortment of squash. Delicata or butternut makes a great base squash for this pie. The piecrust recipe comes from my mother, Thelma. A third-generation Oregonian, she makes pie year round with seasonal ingredients from her garden. She often supplies the hungry crush crew delicious pies such as this one in appreciation for their hard work.”  - Jim Seufert, Seufert Winery owner

WINE PAIRING:  Seufert 2009 Zenith Vineyard Pinot Noir


2½ cups flour

1 cup cold unsalted butter

1 teaspoon salt

1 teaspoon white vinegar

¼ cup water


1. Combine ingredients in food processor and pulse a bit; add water and pulse lightly until dough forms. 2. Separate into 2 balls. Roll dough out as needed. (This makes 2 thick pie crusts.)


2 teaspoons quince jelly

¼ cup butter or margarine

1½ pounds delicata squash (about 4 cups), thinly sliced

1 medium onion, chopped

1 garlic clove, pressed

¼ cup chopped fresh parsley

2 large eggs

¼ cup milk

2 cups (8 ounces) shredded Bel Paese cheese (Fontina, Mozzarella or light Gouda can be substituted)

* salt and pepper, to taste

20 fried sage leaves, for garnish

1 cup vegetable oil, for sage leaves


1. Roll out piecrust and place in a glass pie pan. Bake at 375°F for 6 minutes, or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with a light coating of quince jelly. Set aside. 2. Melt butter in a large skillet over medium-high heat. Add squash, onion and garlic; sauté until tender. Remove from heat; stir in parsley. 3. Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust. Bake at 375°F for 20 minutes or until fork comes out clean. 4. While pie is baking, heat 1 cup oil in a heavy saucepan, place sage leaves into oil when temperature reaches approximately 350°F. After leaves become crisp, remove from oil and place on towel to absorb excess oil. Lightly salt. (If additional flavor and look is desired, use Himalayan pink salt or finishing salt of choice). 5. When pie is done, garnish with fried sage leaves. Makes 8 servings.



Recipe by Michael Willison  {REX HILL, Newberg}

“As a child, I was constantly amazed by my mother’s ability to put anything into a casserole with a kind of deft culinary artfulness. Last night’s meal became today’s feast, somehow, regardless of the disparate ingredients and flagrant disregard for established gastronomic tradition. I remember a chow mein that was elevated from slippery and wiggly to being baked perfectly into some turkey, cut corn and spinach soufflé. She was Julia Child. She was Thor with a spatula. She was Doug Henning without the moustache. After a dinner party a few years back I was left with hearty pie dough, duck, cherries and a pile of random cheeses. Naturally, I thought, “Why not?” - Mike Willison, REX HILL education and events manager

WINE PAIRING: 2007 REX HILL Reserve Pinot Noir


12 ounces pastry flour

2 ounces sugar

6 ounces butter

1 egg yolk

3 ounces cold water

3 ounces salt


1. Sift the flour and sugar into a mixing bowl. Add the butter and rub it in until it is well combined and no lumps remain. 2. Beat the egg yolk with the water and a pinch of salt until the salt is dissolved. Add the liquid to the flour mixture. Mix gently until it is completely absorbed. 3. Place the dough in a pan and cover with plastic wrap. Refrigerate for at least 4 hours. Scale to one 8-ounce portion, and one 6-ounce portion just before use.


2 duck legs and thighs

6 ounces dried cherries

8 ounces blue cheese

1 egg

* salt


1. Pat the duck legs dry with paper towels. With a sharp knife, prick the skin all over, especially near fat. Salt the duck legs well and rest at room temperature for 20 to 40 minutes. 2. Place the duck (skin side up) in a small casserole dish; they should be crowded but not overlapping. Put the duck in the oven at 285°F from room temperature for 2 hours. When the skin begins to crisp, raise the heat to 375°F and cook for 15 to 20 more minutes, or until golden. 3. Remove from the oven and allow to cool for 15 minutes. Drain any excess fat and freeze for later use. 4. Strip the meat and skin from the bones and reserve to a mixing bowl. Crumble the blue cheese into the duck. Chop the dried cherries and add to the duck and cheese. Mix the duck mixture with a spoon until well incorporated and refrigerate for 1 hour.


1 egg

2 ounces cold water


1. Preheat oven to 425°F and move lower rack to the bottom position. Flour your surface and rolling pin. Roll out the two doughs to a uniform 1/8-inch thickness. Use even strokes and roll from the center out. Lift the dough occasionally to make sure it does not stick. 2. Drop the larger of the two doughs into a 9-inch pie pan and press it into the corners, removing all air bubbles. 3. Spread with cold filling evenly. Brush the edge of the crust with cold water and top it with the second dough. Cut small holes in the top crust to allow steam to escape during baking. Seal edges by crimping with a small fork. Trim any excess dough. 4. In a small bowl, whisk the egg with a fork and incorporate 2 ounces of cold water. Brush the top of the pie evenly with the egg wash. On the oven’s lowest rack, bake the pie for 20 to 30 minutes, or until the crust is golden brown. 5. Allow to cool for 10 minutes; slice and serve. Makes 8 servings.



Recipe by Carolyn Andringa {Left Coast Cellars, Rickreall}

“This hybrid of a quiche and bread pudding is a beloved staple of the Left Coast Café menu. It could easily be a breakfast, but we serve it with a side of balsamic greens as a lunch entrée. Once you get a feel for this dish, it’s incredibly simply to substitute other flavorful ingredients such as prosciutto, caramelized shallots, roasted red peppers or different cheeses to give it a personalized twist.”  - Carolyn Andringa, Left Coast Cellars house chef

WINE PAIRING: Left Coast Cellars 2008 Truffle Hill Vineyard Chardonnay


6 eggs

* scant ¾ cup half & half

½ teaspoon salt

½ teaspoon pepper


½ loaf of day-old French bread, cubed or torn into small pieces

½ cup mozzarella balls, halved (can substitute shredded)

¼ cup fresh basil, chiffonade

1/3 cup sun-dried tomatoes, diced

1 teaspoon dry mustard

1 teaspoon garlic, minced

¼ teaspoon cayenne pepper

¼ teaspoon salt


1. In separate bowls, mix custard ingredients and filling. 2. Mound filling evenly in a greased pie pan and pour custard over the top. Bake at 375°F for 35 minutes or until a knife inserted in the center comes out clean. Makes 6 to 8 servings.



Michelle Sprueill {Kramer Vineyards, Gaston}

“This pie has become a family and friends’ favorite ever since I purchased my Forest Grove home in 2008, which has a pie cherry tree in the front yard. The recipe was modified from an old Betty Crocker recipe. I made a few adjustments, for example using tapioca instead of cornstarch as a thickener. Some harvests, my children help pit the cherries for the pie. Those years we adopt the “It’s good luck to find a pit in your pie” rule.”  - Michelle Sprueill, Kramer Vineyards tasting room manager

WINE PAIRING: Kramer Vineyards 2008 Pinot Noir Port


4 cups pitted pie cherries (sour cherries)

1 1/3 cups granulated sugar

3 tablespoons Minute Tapioca (dry)

¼ teaspoon almond extract

2–3 tablespoons unsalted butter

2 9-inch pie crusts


Pie crust: you need a top and bottom crust, preferably homemade or Pillsbury refrigerated crust is great in a pinch. 1. Preheat oven to 425°F. 2. Combine cherries, sugar, tapioca and almond extract in a large bowl; let sit for 15 minutes. Fit the bottom crust into a deep-dish 9-inch pie plate; then mound the filling into the crust. Cut the butter into bits and dot on top of the filling. 3. Either place the top crust over the fruit and cut some vent holes, or cut into strips and weave a lattice top. Crimp the top and bottom crusts together around the sides, either shaping or trimming away any extra dough. 4. Place a cookie sheet on the rack below pie to catch juice drippings. Bake the pie at 425°F for 30 minutes; then reduce the oven temperature to 350°F and continue baking another 15 to 30 minutes. The pie is done when the crust is nicely browned and thick juices are bubbling out of the vents in the top crust. 5. Let pie cool before cutting, serve warm with vanilla ice cream. Makes 8 servings.

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