Red Wine Apple Pie Recipe - Cooking Index
Red Wine Apple Pie Recipe - Cooking Index
| 5 cups | 1185ml | Tart apples - cored/thin slice |
| 1/4 cup | 59ml | Sweet red wine |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 1/8 teaspoon | 0.6ml | Salt |
| 2 cups | 125g / 4.4oz | All-purpose flour - (see note1) |
| 1 teaspoon | 5ml | Salt |
| 2 tablespoons | 30ml | Shortening |
| 5 tablespoons | 75ml | Cold water |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 tablespoon | 15ml | Lemon juice |
| 2 tablespoons | 30ml | Sugar |
| 3 tablespoons | 45ml | Butter or margarine |
| 1 cup | 146g / 5.1oz | Shredded cheddar cheese |
| 2/3 cup | 131g / 4.6oz | Shortening |
| 2/3 cup | 131g / 4.6oz | Lard |
Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart saucepan. Cover and cook over medium heat, stirring occasionally, until apples are just tender, 7 to 8 minutes.
Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir into apple mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in butter. Cool to room temperature.
Heat oven to 425'. Measure 2 cups flour, the cheese and 1 teaspoon salt into bowl; cut in shortening or lard. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary.)
Gather pastry into ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll one round 2 inches larger than inverted 8-inch pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; place in pie plate. Unfold and ease into pie plate.
Turn apple mixture into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of pie plate. Roll second round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
Bake 15 minutes.
NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts made with self-rising flour sifer in flavor and texture from those made with plain flour.
NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can be substituted for the pastry.
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