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Ingredients
- 3/4 c. dry tart cherries
- 1/2 c. Merlot
- 3 1/4 c. all-purpose flour
- 1 3/4 c. chilled unsalted butter - (3 1/2 sticks) cut 1/2" cubes
- 1/4 c. sugar
- 1/2 tsp salt
- 2/3 c. ice water
- 4 lb Golden brown Delicious apples peeled, cored, and cut 1 1/2" chunks - (abt 12 c.)
- 1/3 c. sugar
- 1/4 tsp grnd cinnamon
- 1/2 c. hazelnuts toasted, husked, and coarsely minced
- 1 lrg egg beaten with
- 1 Tbsp. water for glaze
- 2 Tbsp. raw sugar crystals (or possibly granulated sugar) Vanilla ice cream for serving
Directions
- Bring cherries and Merlot to boil in small saucepan over medium-high heat. Remove from heat and cold. Let stand at room temperature overnight. Drain well.
- For Crust: Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 min. Using electric mixer fitted with paddle attachment, beat mix on low speed till pea-size clumps form. Drizzle 2/3 c. ice water over mix and beat just till dough comes together. Gather dough into ball; divide into 2 pcs. Flatten each into disk. Wrap each separately in plastic; refrigerateat least 8 hrs and up to 1 day.
- Let 1 dough disk stand at room temperature 15 min to soften slightly. Roll out on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Mix in overhang, forming double-thick sides. Chill at least 30 min and up to 6 hrs.
- For Filling: Preheat oven to 450 degrees. Toss apples, 1/3 c. sugar, and cinnamon in large bowl to combine. Transfer to large rimmed baking sheet. Roast till apples soften slightly, about 15 min. Cold apple mix. Reduce oven temperature to 425 degrees. Toss cherries, apple mix, and hazelnuts in large bowl to combine.
- Let second dough disk stand at room temperature 15 min to soften slightly. Roll out disk on lightly floured surface to 13-inch round. Transfer filling to dough-lined dish. Brush edge of crust with egg glaze. Drape dough over filling. Trim top dough overhang to 1 inch. Press top and bottom dough edges together to seal. Crimp edges decoratively. Using sharp knife, cut 4 slashes in top of dough to allow steam to escape. Brush dough with egg glaze; sprinkle with raw sugar crystals.
- Bake pie 30 min. Reduce oven temperature to 350 degrees. Tent pie with foil. Continue baking till apples are tender and juices are bubbling thickly, about 25 min longer. Cold slightly. Serve hot or possibly at room temperature with ice cream. (Can be made 8 hrs ahead. Let stand on rack at room temperature.)
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 647 | |
| Calories from Fat 381 | 59% |
| Total Fat 43.42g | 54% |
| Saturated Fat 25.93g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 162mg | 7% |
| Potassium 143mg | 4% |
| Total Carbs 56.3g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 16.55g | 11% |
| Protein 7.08g | 11% |
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