Apple Pie with Hazelnuts and Dried Sour Cherries

Name: Apple Pie with Hazelnuts and Dried Sour Cherries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 769 milliliters all purpose flour; 177 milliliters dried tart cherries; 1 large egg, beaten to blend with 1 tablespoon water (for glaze); 2 Tbsps raw sugar crystals or granulated sugar; 0 teaspoons ground cinnamon; 118 milliliters hazelnuts, toasted, husked, coarsely chopped; 158 milliliters ice water; 118 milliliters Merlot; 2 kilograms Golden Delicious apples, peeled, cored, cut into 1 1/2-inch chunks (about 12 cups); 1 teaspoons salt; 79 milliliters sugar; 414 milliliters (3 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 10 servings Vanilla ice cream

The recipe Apple Pie with Hazelnuts and Dried Sour Cherries could satisfy your American craving in about 45 minutes. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 9g of protein, 44g of fat, and a total of 759 calories. Not a lot of people really liked this dessert. If you have granulated sugar, tart cherries, golden flavorful apples, and a few other ingredients on hand, you can make it.

Instructions

Bring cherries and Merlot to boil in small saucepan over medium-high heat.

Ingredients you will need

Cherries

Merlot

Equipment you will use

Sauce Pan

Remove from heat and cool.

Let stand at room temperature overnight.

Drain well.

Combine flour, butter, sugar, and salt in bowl of electric mixer.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form.

Equipment you will use

Hand Mixer

Bowl

Drizzle 2/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill at least 8 hours and up to 1 day.

Ingredients you will need

Water

Dough

Wrap

Let 1 dough disk stand at room temperature 15 minutes to soften slightly.

Ingredients you will need

Dough

Roll out on lightly floured surface to 13-inch round.

Ingredients you will need

Roll

Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Refrigerate at least 30 minutes and up to 6 hours.

Equipment you will use

Pie Form

Preheat oven to 450°F. Toss apples, 1/3 cup sugar, and cinnamon in large bowl to combine.

Ingredients you will need

Cinnamon

Apple

Sugar

Equipment you will use

Bowl

Oven

Transfer to large rimmed baking sheet. Roast until apples soften slightly, about 15 minutes. Cool apple mixture. Reduce oven temperature to 425°F. Toss cherries, apple mixture, and hazelnuts in large bowl to combine.

Ingredients you will need

Hazelnuts

Cherries

Apple

Equipment you will use

Baking Sheet

Bowl

Oven

Let second dough disk stand at room temperature 15 minutes to soften slightly.

Ingredients you will need

Dough

Roll out disk on lightly floured surface to 13-inch round.

Ingredients you will need

Roll

Transfer filling to dough-lined dish.

Ingredients you will need

Dough

Brush edge of crust with egg glaze. Drape dough over filling. Trim top dough overhang to 1 inch. Press top and bottom dough edges together to seal. Crimp edges decoratively. Using sharp knife, cut 4 slashes in top of dough to allow steam to escape.

Ingredients you will need

Glaze

Dough

Egg

Equipment you will use

Knife

Brush dough with egg glaze; sprinkle with raw sugar crystals.

Ingredients you will need

Raw Sugar

Dough

Glaze

Egg

Bake pie 30 minutes. Reduce oven temperature to 350°F. Tent pie with foil. Continue baking until apples are tender and juices are bubbling thickly, about 25 minutes longer. Cool slightly.

Ingredients you will need

Apple

Equipment you will use

Oven

Aluminum Foil