Pairing Suggestion – Vignoles

The floral and aromatic qualities of Vignoles complement the fruity and spiced flavors of apple pie or pear tart, creating a delightful and balanced pairing.



For the Pie/Tart Crust:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cut into small cubes
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6-8 tablespoons ice water

For the Apple Filling:

  • 6-7 medium-sized apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces

For the Pear Filling (Optional): Substitute apples with 6-7 ripe pears, peeled, cored, and sliced. Follow the same instructions as the apple filling.


1. Prepare the Crust:

In a food processor, combine the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, pulsing after each addition. Stop when the dough just comes together.

Turn the dough out onto a floured surface, knead it a few times to bring it together, then divide it in half. Flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:

Preheat your oven to 375°F (190°C).

3. Roll out the Dough:

On a floured surface, roll out one disk of dough to fit a 9-inch pie dish or tart pan. Place it into the pan, pressing it against the bottom and sides. Trim any excess overhang.

4. Prepare the Filling:

In a large bowl, toss the sliced apples (or pears) with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice until well coated.

5. Assemble the Pie/Tart:

Arrange the fruit filling in the prepared crust, creating an even layer. Dot the top with small pieces of butter.

6. Roll Out the Second Disk:

Roll out the second disk of dough and either cover the pie with a full crust or cut strips to create a lattice pattern.

7. Seal and Decorate:

Seal the edges of the crust, and if using a full crust, cut slits to allow steam to escape. If creating a lattice, weave the strips over and under to form a pattern.

8. Bake:

Place the pie/tart on a baking sheet to catch any drips. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown, and the filling is bubbling.

9. Cool:

Allow the pie/tart to cool on a wire rack for at least 2 hours before serving. This allows the filling to set.

10. Serve and Enjoy:

Slice and serve your delicious Apple Pie or Pear Tart as is or with a scoop of vanilla ice cream for an extra treat.

This recipe provides the perfect canvas for a classic apple pie or a delightful pear tart. Choose your favorite or make both for a delicious seasonal dessert.

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