RecipesMagazine

Sauternes Apple Pie

Sauternes Apple Pie
You can never have too many dessert recipes, so give Sauternes Apple Pie a try. This recipe serves 10. One portion of this dish contains approximately 4g of protein, 24g of fat, and a total of 493 calories. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. This recipe is typical of American cuisine. Head to the store and pick up baking apples, butter, ground cinnamon, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

1
Combine the flour, baking powder and salt in a food processor and run for 10 seconds.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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Food ProcessorFood Processor
2
Add the butter and pulse in 1-second bursts until only very small pieces of butter are visible, 12 to 15 pulses. Pulse in the
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ButterButter
3
Sauternes, and then pulse in the ice water 1 tablespoon at a time until the dough just comes together.
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WaterWater
SauternesSauternes
DoughDough
4
Turn the dough out onto a sheet of plastic wrap and bring together into a ball. Turn the dough out onto a dry surface and divide into 2 disks, one slightly larger than the other. Wrap in plastic and refrigerate for 1 hour or up to overnight.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
5
Preheat the oven to 350 degrees F.
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OvenOven
6
Place an oven rack in the lower third of the oven.
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OvenOven
7
Roll out the larger disk of dough on a lightly-floured surface until 1/8-inch thick and 11 inches in diameter to fit a 9-inch pie plate.
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DoughDough
RollRoll
8
Place into the pie plate and trim the overhang to 1/2 inch without crimping the edges. Refrigerate while preparing the filling.
1
Combine the
2
Sauternes and lemon juice in a medium bowl. Peel, halve and core the apples and slice them into 1/4-inch wedges. Toss the apples with the wine and lemon juice.
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Lemon JuiceLemon Juice
SauternesSauternes
AppleApple
WineWine
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BowlBowl
3
Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
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ButterButter
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Frying PanFrying Pan
4
Add half of the apples and some of the wine and lemon juice, sprinkle with half of the sugar and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook the apples until they soften and there are no juices in the pan, about 8 minutes.
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Lemon JuiceLemon Juice
AppleApple
SugarSugar
WineWine
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Frying PanFrying Pan
5
Transfer the apples to a medium bowl. Melt 2 more tablespoons of butter in the same skillet, and repeat with the remaining apples, wine and lemon juice and sugar. If any juice has collected from the first batch of apples, pour those juices over the second batch of apples while they are cooking.
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Lemon JuiceLemon Juice
AppleApple
ButterButter
JuiceJuice
SugarSugar
WineWine
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Frying PanFrying Pan
BowlBowl
6
Toss together both batches of apples with the cinnamon and cardamom, if using. Set aside to cool completely.
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CardamomCardamom
CinnamonCinnamon
AppleApple
1
Pour the filling into the prepared pie shell.
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Pie CrustPie Crust
2
Roll the smaller disk of dough on a lightly-floured surface to 1/8-inch thick and place on top of the filling. Fold the edges over and then decoratively crimp.
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DoughDough
RollRoll
3
Cut slits into the top crust to allow steam to escape, and then transfer to the freezer for 30 minutes to let the dough rest.
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CrustCrust
DoughDough
4
Brush the crust with the melted butter and sprinkle with the sugar.
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ButterButter
CrustCrust
SugarSugar
5
Place in the lower third of oven and bake until golden brown, 45 minutes to 1 hour.
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OvenOven
6
Cook's Note: You can cook the apples for the filling 1 day ahead.
Ingredients you will need
AppleApple
DifficultyExpert
Ready In3 hrs, 30 m.
Servings10
Health Score2
Vegetarian
CuisinesAmerican
DietsLacto Ovo Vegetarian
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