JCB LIVE Wine Styles: A Slice Above with Pecan Pie and Apple Tarte Tatin

With Thanksgiving right around the corner, Chef Rafael Molina and Jean-Charles Boisset bake up some family favorites, including a pecan pie and an apple tart paired with JCB No. 21 and Chateau Buena Vista Carneros Chardonnay. Find these wines near you: https://www.boissetcollection.com/about/locator Pecan Pie Recipe: Filling Ingredients: 1 cup granulated sugar 3 tablespoons brown sugar 1/2 teaspoons salt 1 cup corn syrup (light or dark) 1/3 cup melted salted butter 1 teaspoon vanilla 3 whole eggs beaten 1 cup (heaping) chopped pecans Directions: First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.) Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl. Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers. Pie Crust Ingredients: 2 Lbs flour 1 Lb unsalted butter 2 eggs 1 Cup water 1 tsp. salt Directions: Mix flour and butter . Add the egg and water. Mix thoroughly. Let rest for 1 hour. Roll into ¼ in thickness. Form into a pie pan. Apple Tarte Tatin Recipe: Ingredients: 1 sheet puff pastry, thawed 1.5 kg apple, preferably Honeycrisp or Granny Smith 3 tablespoons water ½ cup sugar 3 tablespoons unsalted butte Directions: 1. Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside. 2. Peel and quarter the apples, using a spoon or melon baller to remove the cores. 3. Preheat oven to 375°F (190°C). 4. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel. 5. Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter. 6. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top. 7. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan. 8. Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate. 9. Slice and serve with vanilla ice cream.