Side Pannel
Red Wine Apple Pie
Ingredients List
- 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
Directions
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.
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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