Total Time
2hrs 15mins
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.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the apples, pears, and 1/3 cup sugar; mix well.
  2. Add in the wine and mix again; set aside for 1 hour, stirring occasionally.
  3. Drain off all the juice and transfer drained juice to a saucepan; bring to a boil.
  4. Continue to boil gently until reduced to 1/2 to 2/3 cup.
  5. Pour reduced juice back over the fruit and mix well.
  6. In a small mixing bowl, combine 2 tablespoons sugar and the cornstarch; stir this mixture into the fruit.
  7. Stir in the lemon zest, vanilla, and salt.
  8. Turn the filling into the chilled pie crust; dot the top with butter.
  9. Roll out the remaining half of the double crust pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
  10. Moistened the outer edge of the pie shell with a pastry brush.
  11. Invert the top pastry over the filling; center, and peel off wax paper.
  12. Press the top and bottom pastries together along the dampened edge.
  13. Trim the pastry flush with the edge of the pan.
  14. Crimp pie pastry edges as desired.
  15. Poke several steam vents in the top of the pie with a fork or paring knife.
  16. Place pie on the center oven rack and bake in a 400 degree oven for 30 minutes.
  17. 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.
  18. Bake 25-30 minutes or until the pie is golden brown.
  19. Transfer pie to a wire rack and let cool for 2 hours before serving (very important).

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