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  1. MMMMM-- Recipe via Meal-Master (tm) v8.02

  2. Title: RED WINE APPLE PIE

  3. Categories: Desserts, Red wine

  4. Yield: 6 servings

  5. 5 c Tart apples,cored/thin slice

  6. 1/4 c Sweet red wine

  7. 1/4 c All-purpose flour

  8. 1/8 ts Salt

  9. 2 c All-purpose flour (see NOTE1)

  10. 1 ts Salt

  11. 2 tb Shortening

  12. 5 tb Cold water

  13. 3/4 c Sugar

  14. 1 tb Lemon juice

  15. 2 tb Sugar

  16. 3 tb Butter or margarine

  17. 1 c Shredded Cheddar cheese

  18. 2/3 c Shortening

  19. 2/3 c Lard

  20. 3/4 cup sugar, the wine and lemon juice in 3-quart

  21. saucepan. Cover and cook over medium heat, stirring occasionally,

  22. 7 to 8 minutes.

  23. 1/4 cup flour,

  24. 2 tablespoons sugar and 1/8 teaspoon salt; stir

  25. into apple mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in butter. Cool to room

  26. temperature.

  27. 425'. Measure

  28. 2 cups flour, the cheese and 1 teaspoon

  29. salt into bowl; cut in shortening or lard. Sprinkle in water, 1

  30. tablespoon at a time, mixing until all flour is moistened and pastry

  31. 1 to 2 teaspoons water can be added if

  32. necessary.)

  33. Gather pastry into ball; divide in half and shape into 2 flattened

  34. rounds on lightly floured cloth-covered board. Roll one round 2

  35. inches larger than inverted 8-inch pie plate with floured

  36. stockinet-covered rolling pin. Fold pastry into quarters; place in

  37. pie plate. Unfold and ease into pie plate.

  38. Turn apple mixture into pastry-lined pie plate. Trim overhanging edge

  39. of pastry 1/2 inch from rim of pie plate. Roll second round of

  40. pastry. Fold into quarters; cut slits so steam can escape. Place over

  41. filling and unfold. Trim overhanging edge of pastry 1 inch from rim

  42. of pie plate. Fold and roll top edge under lower edge, pressing on

  43. 2- to 3-inch strip of sluminum

  44. 25 to 30 minutes; remove foil.

  45. Bake 15 minutes.

  46. 1: If using self-rising flour, omit

  47. 1 teaspoon salt. Pie crusts

  48. made with self-rising flour difer in flavor and texture from those

  49. made with plain flour.

  50. 2: If desired,

  51. 1 package (11 ounces) pie crust mix or sticks can

  52. be substituted for the pastry.

  53. MMMMM

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