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1
Peel and thinly slice the apples
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2
Put all ingredients except chestnuts into a slow cooker and mix together (if the wine doesn't fully cover the apples, give it a stir in the middle of cooking)
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3
Slow cook on low for 6-7 hours (until apples and cranberries have softened and absorbed wine)
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4
Add chestnuts to slow cooker and cook for an additional hour
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5
Drain liquid from the filling (save the liquid for a great drink treat later) and set the filling aside (can be stored in the refrigerator over night)
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6
Preheat oven to 350 degrees F.
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7
Place butter in bottom of the tarte pan or dish and cut it up into small chunks with a butter knife
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8
Add the rest of the crust ingredients on top of the butter and combine it with your hands until well combined
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9
Spread the crust across the bottom of the pan and up the side so it is thin and even. Use a fork to poke some holes in the bottom of the crust. (you may have extra crust dough leftover. I usually make a few mini version with it in muffin cups)
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10
Bake the crust at 350 for 10 minutes until it just starts to barely brown
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11
Add the filling from the slow cooker (sans liquid) to the crust and bake for an additional 30 minutes until hot throughout (if you add a crumb top, bake until it is browned)
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12
Remove from oven and slice while warm. Serve immediately.
