Red Wine Apple Pie
Yield
1 piePrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 c Tart apples,cor |
apples
cored, thinly sliced |
*
|
|
| ¼ | cup |
red wine
sweet |
*
|
| ¼ | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 5 | tablespoons |
water
cold |
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
sugar
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | cup |
cheddar cheese
shredded |
|
| ⅔ | cup |
vegetable shortening
|
*
|
| ⅔ | cup |
lard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
apples
cored, thinly sliced |
*
|
||
| 59 | ml |
red wine
sweet |
*
|
| 59 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 75 | ml |
water
cold |
|
| 177 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
butter
or margarine |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 158 | ml |
vegetable shortening
|
*
|
| 158 | ml |
lard
|
|
Directions
Place apples.
¾ 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 ¼ cup flour, 2 tablespoons sugar and ⅛ 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 ½ 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.
