Tidings Cooking Challenge – Strawberry-Cabernet Pie

By / Food / June 26th, 2009 / 1

Welcome to Tidings’ Cooking Challenge! Every month we’ll offer a recipe for you to try. You can follow the recipe exactly or vary it however you would like. Then, post a comment below — a short descriptive paragraph (up to 150 words).

On a recent trip through the Niagara region, I stopped in at About Thyme Bistro in Vineland and had a thin crust pizza made with Cabernet flour. Tidings’ July-August 2009 issue features sausage-maker, Angelo Bean who uses Cabernet flour in his sausage mixture. So, when I came across a bag of the flour at The Upper Canada Cheese Company in Jordan Station I had to snap it up.

Cabernet flour is made by a company in Ontario called Vinifera For Life. Owner and founder, Certified Chef de Cuisine Mark Walpole, also produces Chardonnay, Icewine and Late Harvest flour. Grape flour is made by grinding dried grape skins into a fine powder and is extremely high in fiber and antioxidants. The Cabernet flour I used in this recipe has nuances of fruit flavours and a tart finish. It produces a pastry with a deep burgundy colour.

If you can’t find grape flour in a store near you, you can order it from Vinifera For Life. Otherwise, just use all-purpose flour and leave the grape flour out of the recipe entirely. Enjoy a slice of this pie with a chilled glass of Daniel Lenko White Cabernet.

Strawberry-Rhubarb Pie                                     

Makes 8-10 servings

2 cups (less 2 Tbsp) all-purpose flour

2 Tbsp Cabernet flour

1 cup cold, unsalted butter

2-4 Tbsp ice cold water

Pinch of salt

1/2 cup white sugar

4 cups sliced strawberries

2 Tbsp all-purpose flour

1. In a food processor or a bowl, combine 2 cups all-purpose flour, less 2 Tbsp and 2 Tbsp Cabernet flour. Stir until blended. Cut in butter. Whirl mixture until fine crumbs form. Dissolve salt in 1 Tbsp ice cold water. Sprinkle up to 4 Tbsp water over flour mixture. Stir with a fork until dough holds together. Pat dough into a smooth 5-inch round. Wrap and refrigerate it until slightly firm, about 15 minutes.

2. Meanwhile, in a bowl, gently mix strawberries, 1/2 cup sugar and 2 Tbsp all-purpose flour. Set aside.

3. On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14×17-inch baking sheet; if dough tears, press back together.

4. Spoon strawberry mixture evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit.

5. Melt 2 tsp butter, and brush onto pastry. Sprinkle pastry with sugar.

6. Bake in a 375°F oven until pastry is browned and fruit is bubbly, about 35-45 minutes.

7. Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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