Wine Crème Pie

Wine Crème Pie

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The creamy filling for this melt-in-the-mouth treat can be flavoured with white grape juice and a little lemon juice instead of wine.

Lynn Lewis and Joachim Wahnschaffe

Serves: 16 

  • Base
  • 1 2/3 cups (200g) plain flour
  • 1/3 cup (100g) butter
  • 3 tablespoons sugar
  • 1 egg
  • 1/4 cup (60ml) apple jam, or similar
  • Filling
  • 4 egg yolks
  • 1/2 cup (115g) caster sugar
  • 1 teaspoon lemon zest
  • 1/3 cup (80m) each of lemon and orange juice
  • 1 1/2 cups (375m) white wine
  • 3 teaspoons (10g) powdered clear gelatine
  • 1 1/2 cups (375m) white wine
  • Cream
  • 2 cups (500m) cream, for whipping
  • 1/4 cup (60g) caster sugar
  • icing sugar, as required

Preparation:45min  ›  Cook:15min  ›  Extra time:6hours chilling  ›  Ready in:7hours 

  1. Base: Place flour, butter, sugar and egg in a bowl and knead to form a dough. Chill for 30 minutes.
  2. Preheat oven to 180 degrees C. Line 2 large baking trays with baking paper.
  3. Roll out dough to a size large enough to be able to cut out 2×26cm rounds of dough. Place on the trays and prick several times with a fork. Bake 15 to 20 minutes. Leave to cool then trim edge neatly. Cover one layer with jelly; place a cake ring around it.
  4. Filling: Beat egg yolks with the sugar, zest and juices in a bowl set over gently simmering water until mixture is the consistency of thick cream. Heat 1/4 cup of the wine and sprinkle on gelatine to dissolve. Stir into cream mixture with remaining wine. Cover and chill.
  5. Cream: Whip the cream until stiff. Remove a quarter and sweeten with the sugar. Place in a piping bag.
  6. Fold the remaining cream into setting wine cream. Pour mixture onto cake base. Chill.
  7. To Assemble: Cut second pastry layer into 16 pieces and place on top of crème. Chill for 6 hours. Sift icing sugar over and decorate with piped cream rosettes and biscuits.

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