I am just going to say this once, birthday pie puts birthday cake to shame. Cake is sweet and predictable, but pie; pie is the sultry seductive mistress of desserts. No question. My husband’s birthday is August 21st and therefore in the middle of hottest pie baking season. Lucky for me, he is a bigger pie fan than I. And lucky for him, I am big fan of baking summer pies. Last year I made him a boozy bourbon cherry pie for his birthday, oh yeahhhh. This year, I sexed up some old recipes and came up with a seductive new pie recipe, just for him. After a ménage à trois of cherries, berries and pinot noir, the Cherry Berry Pinot Pie was born.
I tenderly tossed cherries, blueberries and raspberries with a cup of sugar and then soaked them in a luxurious bath of Oregon Pinot Noir. The cherries, berries and I drank up the sweet berry wine for about an hour, and then I drained the juices of the swollen fruit into a saucepan. The pinot juice slowly simmered and reduced down to a thick and rich jammy syrup. I then mixed the red hot syrup back into the berries and added some tapioca to soak up all that sexy sweetness.
Instead of cheesing up the pie with waxy birthday candles, I uninhibitedly cut a candle shaped slit in the top to let out all that hot steam that bubbled up while it baked in the oven.
The birthday man was quite taken with his punch drunk pie and I think it may have quickly shot to the top of his birthday pie chart. Cake is cute but pie is pure passion.