| Recipes |

We Made Sangria Pie, Because Why Not

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

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!

  • Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

    We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


    Join the Press community and help support independent local journalism in Houston.


    Join the Press community and help support independent local journalism in Houston.