Apple-Pear White Wine Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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