Grandma`s Covered Apple Pie – with Chardonnay

Summary

Ingredients

For covering:

• 500 g apples, sour
• 100 ml Gallo Family Vineyards Chardonnay
• 15 g suar
• 1 cinnamon stick (s), halved

For the shortcrust pastry:

• 230 g spelled flour, liht or wheat flour
• 100 g suar
• 100 g butter, cold
• 1 packet vanilla sugar
• 1 egg (s)

Optional:

• Icing sugar for dusting

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Instructions

1. For a springform pan (28 cm), 12 pieces.
2. Peel, core and eighth the apples. Bring to the boil together with the Gallo Family Vineyards Chardonnay, the sugar and the cinnamon stick and simmer for ten minutes on the lowest heat with the lid on. Remove from heat, transfer to a bowl and let cool in the stock.
3. For the shortcrust pastry, quickly process all the ingredients into a smooth dough. Shape into a ball and leave to rest in the refrigerator for 30 minutes, wrapped in baking paper.
4. Line the springform pan with baking paper, grease the edge and preheat the oven to 200 ° C top and bottom heat.
5. Put 1/3 of the shortcrust pastry to one side, roll out the rest between two layers of baking paper and place in the pan, pulling up the edge approx. 2 cm. Cover with the cooled apple wedges. Roll out the remaining shortcrust pastry and place on the apples, press down on the edge and prick with a fork. Bake for 50 minutes on the second rack from the bottom.
6. Take out and let cool on a rack, optionally dust with powdered sugar.
7. A glass of Gallo Family Vineyards Chardonnay goes well with it.