Apple Pie With Hazelnuts And Dried Sour Cherries Recipe – a delicious recipe with cherries, Merlot, all-purpose, butter, sugar, salt. Easy to follow and perfect for any occasion.
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Bring cherries and Merlot to boil in small saucepan over medium-high heat.
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Remove from heat and cold.
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Let stand at room temperature overnight.
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Drain well.
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For Crust: Combine flour, butter, sugar, and salt in bowl of electric mixer.
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Place bowl in freezer 15 min.
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Using electric mixer fitted with paddle attachment, beat mix on low speed till pea-size clumps form.
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Drizzle 2/3 c. ice water over mix and beat just till dough comes together.
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Gather dough into ball; divide into 2 pcs.
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Flatten each into disk.
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Wrap each separately in plastic; refrigerateat least 8 hrs and up to 1 day.
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Let 1 dough disk stand at room temperature 15 min to soften slightly.
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Roll out on lightly floured surface to 13-inch round.
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Transfer to 9-inch-diameter deep-dish glass pie dish.
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Trim overhang to 1 inch.
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Mix in overhang, forming double-thick sides.
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Chill at least 30 min and up to 6 hrs.
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For Filling: Preheat oven to 450 degrees.
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Toss apples, 1/3 c. sugar, and cinnamon in large bowl to combine.
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Transfer to large rimmed baking sheet.
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Roast till apples soften slightly, about 15 min.
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Cold apple mix.
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Reduce oven temperature to 425 degrees.
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Toss cherries, apple mix, and hazelnuts in large bowl to combine.
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Let second dough disk stand at room temperature 15 min to soften slightly.
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Roll out disk on lightly floured surface to 13-inch round.
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Transfer filling to dough-lined dish.
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Brush edge of crust with egg glaze.
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Drape dough over filling.
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Trim top dough overhang to 1 inch.
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Press top and bottom dough edges together to seal.
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Crimp edges decoratively.
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Using sharp knife, cut 4 slashes in top of dough to allow steam to escape.
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Brush dough with egg glaze; sprinkle with raw sugar crystals.
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Bake pie 30 min.
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Reduce oven temperature to 350 degrees.
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Tent pie with foil.
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Continue baking till apples are tender and juices are bubbling thickly, about 25 min longer.
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Cold slightly.
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Serve hot or possibly at room temperature with ice cream.
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(Can be made 8 hrs ahead.
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Let stand on rack at room temperature.)
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This recipe yields 8 to 10 servings.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["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"].
Yes, Apple Pie With Hazelnuts And Dried Sour Cherries Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.