Red wine apple pie
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Red wine apple pie
  Wine    Apple    Pie  
Last updated 6/12/2012 12:53:12 AM. Recipe ID 15003. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Red wine apple pie
 Categories: Desserts, Red wine
      Yield: 6 Servings
 
      5 c  Tart apples,cored/thin slice
    1/4 c  Sweet red wine
    1/4 c  All-purpose flour
    1/8 ts Salt
      2 c  All-purpose flour(see NOTE1)
      1 ts Salt
      2 tb Shortening
      5 tb Cold water
    3/4 c  Sugar
      1 tb Lemon juice
      2 tb Sugar
      3 tb Butter or margarine
      1 c  Shredded Cheddar cheese
    2/3 c  Shortening
    2/3 c  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 sluminum
  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 difer 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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 15003 (Apr 03, 2005)

[an error occurred while processing this directive]