For the pie crust
For the filling
1 The crust: mix crust ingredients in a food processor and mix until crumbs form. Add 5 tablespoons of ice water and process until the dough forms a ball. Divide in two, flatten, wrap in plastic and refrigerate.
2 The filling: mix the ingredients in a bowl, except apples and butter, and set aside.
3 Roll dough out into 2 rounds. Use one to fine a pie plate. Add the apples and the reserved mixture. Dot with bits of butter and top with the remaining crust. Seal the edges, brush with milk, and make some slices in the top crust to allow steam to escape while cooking.
4 Bake on high heat for 40 minutes or until crust is nicely browned. Serve warm.
Advice of Wine to combine
Suggest from Sommelier
Here it's necessary to balance the sweetness of the dish with the vine. To achieve that, we think of a late harvest Riesling, honeyed, with notes of orange blossom, mandarin, and citrus, which leave a fresh sensation on the finish.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.