Prep 1 hr 15 mins
Cook 1 hr
A classy fruit pie best served with a glass of the same wine used in the pie. Fresh-picked Winesap apples are recommended.
- 1 (9 inch) unbaked double pie crusts, refrigerated
- 4 cups peeled peeled cored and sliced apples
- 3 cups peeled peeled cored and sliced ripe fresh pears
- 1⁄3 cup sugar, plus
- 2 tablespoons sugar
- 1 cup fruity white wine (Chardonnay or Chenin Blanc)
- 2 1⁄2 tablespoons cornstarch
- 1⁄2 teaspoon grated lemon zest
- 1⁄8 teaspoon vanilla extract
- 1 pinch salt (a big pinch)
- 2 tablespoons cold unsalted butter, cut into small pieces
- In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
- Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
- Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
- Continue to boil gently until reduced to 1/2 to 2/3 cup.
- Pour reduced juice back over the fruit and mix well.
- In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
- Stir in the lemon zest, vanilla, and salt.
- Turn the filling into the chilled pie crust; dot the top with butter.
- Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
- Moistened the outer edge of the pie shell with a pastry brush.
- Invert the top pastry over the filling; center, and peel off wax paper.
- Press the top and bottom pastries together along the dampened edge.
- Trim the pastry flush with the edge of the pan.
- Crimp pie pastry edges as desired.
- Poke several steam vents in the top of the pie with a fork or paring knife.
- Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
- Lower the temperature to 375 and rotate the pie 180° (the side facing the back of the oven should now be facing the front of the oven.
- Bake 25-30 minutes or until the pie is golden brown.
- Transfer pie to a wire rack and let cool for 2 hours before serving (very important).