TIPSY APPLE PIE

Elevate your next holiday meal or special occasion with our tipsy apple pie. Just be warned that you will be known among friends and family as having the BEST apple pie, and thus harassed to bring at every get together...

PIE FILLING:

3/4 cup of sugar

3 oz of Violet Vintages Apple Ice Wine 

1/4 cup of butter

4 Honey Crisp Apples (peeled and cut into quarters)

10 Cortland Apples (peeled and cut into quarters)

1/2 teaspoon of ground cinnamon 

CRUST:

1 cup of cold unsalted butter (or if salted, don't add more salt below)

2 cups of all-purpose flour

1/4 cup of ice water

1 oz of Violet Vintages Apple Ice Wine

1 teaspoon of apple cider or white vinegar

STEPS:

1) In a large non-stick pan, melt the butter. Add the sugar and cook for 1 minute. Add the apples and cinnamon. Cook over high heat, stirring often, for about 10 minutes or until the apples have stewed, and the syrup is almost dry. Pour into a bowl and let cool completely

2) (Preheat the oven to 425 degrees Fahrenheit.) In a food processor, pulse the flour, salt and butter until the butter is roughly the size of small peas. Add the Violet Vintages Ice Wine, water and vinegar. Pulse again until a ball begins to form. Remove the dough from the food processor. Divide dough into two equal parts and press into two round discs with your hands. Cover in plastic wrap and refrigerate for 30-45 minutes.

3) On a floured surface, roll out both parts of the dough into two round sheets. Line one sheet in a 9-inch)round and 1-inch deep pie plate. Fill with the apple mixture, forming a peak in the centre of the pie. Cover the pie with the second pastry sheet (cut in strips, cut out holes or just poke the top with a few fork holes). Seal the pie by crimping the edges with a fork. Optional: Brush with milk.

4) Bake for about 35 minutes or until the crust is a beautiful golden brown. Let the pie cool down before you serve.