Red wine apple pie
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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.
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      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.
 




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Recipe ID 15003 (Apr 03, 2005)

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