Apple pie Description :

Apple pie, with its warm spices, buttery crust, and sweet apple filling, pairs best with wines that are equally sweet or sweeter to balance its flavors. Wines like Moscato d’Asti, with its light, fizzy sweetness, or Late Harvest Riesling, known for its honey-like texture and fruity notes, complement the pie’s flavors beautifully. Tawny Port, with its rich, nutty, and caramel notes, provides a deeper pairing option, enhancing the cinnamon and caramelization of the apples. For a more festive choice, sparkling wines like Prosecco or Rosé Champagne add a refreshing contrast to the warm, rich dessert.

Ingredients :

• Apples: 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• Sugar: 3/4 cup granulated sugar
• Brown Sugar: 1/4 cup packed
• Spices: 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
• Lemon Juice: 1 tablespoon
• Butter: 2 tablespoons, unsalted, cut into small pieces
• Pie Crust: 1 double pie crust (store-bought or homemade)
• Egg Wash: 1 egg, beaten (for brushing)
  

Instructions:

1. Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Toss well to coat the apples evenly with the spices and sugars.
2. Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out the bottom pie crust and fit it into a 9-inch pie dish. Fill with the apple mixture and dot with butter pieces. Cover with the top crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
3. Bake: Brush the top crust with the beaten egg for a golden finish. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
4. Cool and Serve: Let the pie cool on a wire rack for at least 2 hours before serving. Pair with a glass of Moscato d’Asti, Late Harvest Riesling, or Tawny Port to complement the pie’s flavors.