Red Wine Apple Pie

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Servings: 4 servings Difficulty: Advanced
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A sophisticated twist on a classic, featuring tender apples simmered in sweet red wine.
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Red Wine Apple Pie recipe image
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Red Wine Apple Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 245

Description

This Red Wine Apple Pie offers a sophisticated twist on the classic American dessert. The filling features tart apples gently simmered in sweet red wine, creating a complex, fruity flavor profile that is both comforting and elegant. The thickened sauce coats every slice of tender apple, while the buttery, flaky crust provides the perfect texture contrast. It is an ideal centerpiece for autumn gatherings, holiday dinners, or a cozy weekend treat.

Directions

  1. Preheat oven to 425°F (218°C).
  2. In a 3-quart saucepan, combine sliced apples, sugar, sweet red wine, and lemon juice.
  3. Cover and cook over medium heat, stirring occasionally, until apples are just tender, about 7 to 8 minutes.
  4. In a small bowl, mix flour, sugar, and salt.
  5. Stir the flour mixture into the apple mixture in the saucepan.
  6. Heat to boiling, stirring constantly, then boil and stir for 1 minute to thicken.
  7. Remove from heat and stir in butter or margarine.
  8. Cool the apple mixture to room temperature.
  9. In a large bowl, measure flour and salt.
  10. Cut in shortening and lard until the mixture resembles coarse crumbs.
  11. Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans the side of the bowl (add 1 to 2 extra teaspoons of water if necessary).
  12. Gather pastry into a ball, divide in half, and shape each half into a flattened round.
  13. On a lightly floured surface, roll one round 2 inches larger than an 8-inch pie plate.
  14. Fold pastry into quarters, place in pie plate, unfold, and ease into the plate without stretching.
  15. Pour the cooled apple mixture into the pastry-lined pie plate.
  16. Trim overhanging edge of bottom pastry 1/2 inch from the rim.
  17. Roll the second round of pastry to fit the top of the pie.
  18. Fold into quarters, cut slits in the center for steam to escape, place over filling, and unfold.
  19. Trim overhanging edge of top pastry 1 inch from the rim.
  20. Fold and roll the top edge under the bottom edge, pressing on the rim to seal, and flute with fingers.
  21. Cover the edge with a 2- to 3-inch strip of aluminum foil to prevent excess browning.
  22. Bake for 25 to 30 minutes.
  23. Remove the foil and bake for an additional 15 minutes, or until the crust is golden brown and filling is bubbly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 245kcal
% Daily Value *
Total Fat 14.6g23%
Saturated Fat 5.9g30%
Cholesterol 7.3mg3%
Sodium 747.4mg32%
Total Carbohydrate 24.8g9%
Dietary Fiber 1.4g6%
Sugars 10.4g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: apple pie, red wine dessert, homemade pie crust, fall baking, wine cooking, apple filling, flaky crust, holiday dessert, fruit pie, baking from scratch, comfort food, autumn recipes, dessert ideas, pie crust tips, red wine reduction, classic pie, sweet tart, weekend baking, family favorite
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