This Red Wine Apple Pie elevates the traditional dessert with a unique savory-sweet crust made with shredded cheddar and a glossy red wine glaze. The tart apples hold their shape beautifully, offering a pleasant crunch against the tender, flaky pastry. The addition of shortening and lard ensures a rich, buttery flavor that complements the fruit perfectly. Ideal for autumn gatherings or a cozy weekend dinner, this pie offers a complex flavor profile that surprises and delights. The sweet red wine reduction adds depth, balancing the natural acidity of the apples. It’s a show-stopping centerpiece that feels both comforting and elegant.
Red Wine Apple Pie
Description
This Red Wine Apple Pie elevates the traditional dessert with a unique savory-sweet crust made with shredded cheddar and a glossy red wine glaze. The tart apples hold their shape beautifully, offering a pleasant crunch against the tender, flaky pastry. The addition of shortening and lard ensures a rich, buttery flavor that complements the fruit perfectly. Ideal for autumn gatherings or a cozy weekend dinner, this pie offers a complex flavor profile that surprises and delights. The sweet red wine reduction adds depth, balancing the natural acidity of the apples. It&# 226;ÂÂs a show-stopping centerpiece that feels both comforting and elegant.Ingredients
Directions
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Preheat oven to 425ðF (218ðC).
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In a 3-quart saucepan, combine 1/4 cup sugar, 1/4 cup sweet red wine, and 1 tablespoon lemon juice.
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In a small bowl, whisk together 1/4 cup all-purpose flour, 2 tablespoons sugar, and 1/8 teaspoon salt; stir this mixture into the apple and wine mixture in the saucepan.
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Cook the apple mixture over medium heat, stirring frequently, until the liquid thickens and coats the apples, about 5-7 minutes. Remove from heat and let cool slightly.
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Meanwhile, prepare the pastry: In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, and 1 cup shredded cheddar cheese.
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Cut in 2/3 cup shortening and 2/3 cup lard using a pastry blender or food processor until the mixture resembles coarse crumbs.
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Gradually add 2 tablespoons shortening and 5 tablespoons cold water, mixing just until the dough comes together.
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Gather the pastry into a ball, divide it in half, and shape each half into a flattened round. Wrap in plastic and refrigerate for 15 minutes if the dough is too soft.
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Roll out the bottom crust and line a pie plate with it. Trim the edges so they extend slightly over the rim.
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Turn the cooled apple mixture into the pastry-lined pie plate.
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Roll out the top crust and place it over the filling. Trim the overhanging edge of pastry, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
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Bake for 15 minutes at 425ðF (218ðC), then reduce heat (177ðC)to 350ðF and continue baking for another 30 minutes, or until the crust is golden brown and the filling is bubbly.
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Let the pie cool on a wire rack for at least 30 minutes before slicing to allow the filling to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 156.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 7.2g29%
- Sugars 30.0g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using self-rising flour for the crust, omit the 1 teaspoon of salt.
For convenience, you can substitute 1 package (11 ounces) of pie crust mix or refrigerated pie crust sticks for the homemade pastry.
Ensure the apple mixture has cooled slightly before placing it in the crust to prevent the bottom from becoming soggy.
For a vegan version, ensure the shortening and lard substitutes are plant-based, and use a vegan cheese alternative if desired.
