We Made Sangria Pie, Because Why Not

So we all love sangria, right? Who doesn't. Know what else we love? Pie. So then we were all like, wait a minute. Sangria. Pie.

Sangria Pie! Suddenly, life just got a little more beautiful.

We suggest letting your freak flag fly and enjoying a slice of sangria pie with a glass of real sangria, too. Because eating pie and getting drunk is fun and you're a fun person.

Here's how to make Sangria Pie, y'all:

Ingredients recipe inspired by bakeaholicmama.com

  • 1 store-bought or homemade pie crust + more for lattice topping
  • 6 cups fresh fruit (pick a few different kinds -- berries, plums, nectarines, peaches, cherries, anything)
  • 1 bottle fruity white wine (+ some triple sec if you're crazy)
  • 1/2 cup light brown sugar
  • 3 tbsp cornstarch
  • 1 egg, beaten


    Prepare pie crust and strips for cross-hatch topping. Check out our Masterchef-worthy pie crust recipe here.

    Cut up 6 cups of fresh fruit and add to pitcher with 1 bottle of wine. If using triple sec, add a splash or two. Let fruit soak for 1 hour in the fridge. Drain fruit, reserving 1/2 cup of the liquid for use now and the rest for drinking while cooking.

    Add fruit and 1/2 cup wine to a saucepan and stir in brown sugar and cornstarch. Gently simmer until mixture has thickened. Add more cornstarch if needed. Remove from heat.

    Preheat oven to 400 degrees and place rack in lowest position.

    Use a fork to lightly score the bottom of the pie crust and fill with fruit mixture. Cut second crust into long, thin strips and place strips on top to make a lattice topping.

    Brush the top with egg and bake until crust is golden brown and filling is bubbling, about an hour. Cover with a foil tent during the last 20-25 minutes of cooking to prevent over-browning.

    Let cool and serve with whipped cream and sangria, duh. Enjoy!

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