Pork & Sauerkraut with Spiced Apple Wine
By Julie Intrepido - 1995 Allentown Fair Cooking with Wine Contest winner
1 1/3 cups flout
1/2 tsp. salt
1/2 cup butter flavored Crisco
3 tbsp. Cold water
Combine flour and salt
Cut in crisco with pastry blender
Add water and work dough into ball
2 8oz cream cheeses
1/2 cup sugar
1 tsp. vanilla extract
1 tbsp. flour
1/4 cup butterscotch caramel
3-4 Granny Smith apples (peeled, cored, and sliced)
2/3 cup Clover Hill Spiced Apple
1/2 cup sliced almonds
1/4 cup flour
1/4 cup butter1/4 cup brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1] Peel, core, and slice three to four large Granny Smith apples and pour 2/3 cup Spiced Apple wine in a bowl. Marinate for an hour.
2] Make pie dough and roll out pie crust to fit a 10 1/2' fluted quiche pan. Make sure crest is even around the pan. Pre-bake crust at 400 degrees for 4 minutes.
3] Place marinated apples in a shallow baking dish coated with non-stick spray
4] In a bowl mix softened cream cheese and sugar at low speed with an electric mixer. Add eggs. Last add vanilla and flour and mix until well blended.
5] Pour cream cheese mixture into prepared pie crust
6] Take 1/4 cup of caramel and swirl into cream cheese mixture.
7] Take almonds and place over cream cheese mixture.
8] Carefully place the pre-baked apples over the sliced almonds
9] For streusel topping, mix flour, sugars, & spices together, then add butter with a fork to make a crumble mixture. Spread topping evenly over apples.
10] Bake at 400 degrees for the first 15 minutes, and then reduce heat to 350 for the last 30 minutes. Cool pies then refrigerate.
Chilled Spiced Apple Wine Punch