Pie of the vineyard, regional apple and red wine pie Tourisme Dessert ENG

Ingrédients

for 10 people

– 12 apples (golden, reinettes, boskoop… organic ones are better)
– 2 rolls of pure butter puff pastry
– 150g (0.3 lb) of brown sugar
– 1 bottle of Chinon red wine
– 250g (0.55 lb) of white sugar
– 1 spoon of 5 spices, or cinnamon, or gingerbread spices
– 60g (0.13 lb) of butter

 

Étapes de la recette

Wine jam :
– Bring to a boil in a pan the wine, the sugar and the spices.
– Cook for at least 30 minutes : When the mix starts to thicken, stop the heat and let it cool down.

The pie :
– Cut the apples in halves, taking their cores out with a kitchen saver.
– On a baking tray, put a baking sheet and dredge some brown sugar before setting down the puff pastry on top of it.
– Cut the apples in the direction of thickness and in regular and thin slices.
– Put the apple slices starting with the exterior in a rosette shape.
– Slightly dredge some brown sugar and a few butter pieces.
– Cook into the already heated oven at 200°C –> 392°F for 10 minutes, then lower to 180°C –> 356°F for 10/15 minutes. (the pie is cooked when the bottom of it is well coloured).
– Take the pie out of the oven and put it into an appropriate plate : cover with the wine jam using a paintbrush on the apples.
– Remove from the oven, dust with confectioners’ sugar and serve immediately.