To make the dough: In a large bowl, combine the all-purpose flour, sugar, cold butter, and grated lemon zest. Mix until crumbly with your fingers.
Gather the eggs and lightly knead them together with your hands.
Make a ball with the dough, wrap it in plastic film, and refrigerate for about 30 minutes.
To make the filling: While the dough is chilling, peel the apples, remove their cores and seeds, and cut them into small pieces.
Place the apple pieces in a medium saucepan, add the wine, sugar, and water. Cook over medium heat, stirring occasionally with a wooden spoon, until the apples are tender (about 5 minutes).
Let it cool.
Preheat the oven to 180°C (medium)
Dust two sheets of parchment paper with flour.
Place 2/3 of the reserved dough between the sheets and roll out to a circle 32 cm in diameter.
Line a removable bottom tart pan with the dough, pressing it into the corners.
With a knife, pare down the edge.
Fill with the apple mixture.
Roll out the remaining dough, cover the filling carefully, and press the edge with your fingers to seal the pie.
Dust with granulated sugar and pine nuts (optional).
Place the tart pan in a large baking dish and bake in a preheated oven until golden brown (about 30 minutes).
Remove from mold and serve warm.
If desired, serve with Zabaglione (see below).
455 calories per slice.
To make the Zabaglione: In an electric mixer, beat the eggs with sugar until creamy and white (about 10 minutes).
Transfer to a refrigerator-safe container.
Place the container on the edge of a saucepan with hot water, not allowing it to touch the water.
Gradually add the wine and cook in a water bath over low heat, stirring constantly with a hand mixer, until thickened (about 25 minutes).
Remove from water bath.
Let cool slightly.
Transfer to a large plate and let cool completely before serving. Cover with plastic film and refrigerate for about 3 hours before serving. Serve chilled.
Serves 8-10.
Note: If you prefer, prepare the dough and filling ahead of time. Wrap them in plastic film and refrigerate overnight.
Covers with plastic film and stores in refrigerator.
At the time of service, assemble the pie and bake according to recipe.
To make the dough: In a large bowl, combine the all-purpose flour, sugar, cold butter, and grated lemon zest. Mix until crumbly with your fingers.
Gather the eggs and lightly knead them together with your hands.
Make a ball with the dough, wrap it in plastic film, and refrigerate for about 30 minutes.
To make the filling: While the dough is chilling, peel the apples, remove their cores and seeds, and cut them into small pieces.
Place the apple pieces in a medium saucepan, add the wine, sugar, and water. Cook over medium heat, stirring occasionally with a wooden spoon, until the apples are tender (about 5 minutes).
Let it cool.
Preheat the oven to 180°C (medium)
Dust two sheets of parchment paper with flour.
Place 2/3 of the reserved dough between the sheets and roll out to a circle 32 cm in diameter.
Line a removable bottom tart pan with the dough, pressing it into the corners.
With a knife, pare down the edge.
Fill with the apple mixture.
Roll out the remaining dough, cover the filling carefully, and press the edge with your fingers to seal the pie.
Dust with granulated sugar and pine nuts (optional).
Place the tart pan in a large baking dish and bake in a preheated oven until golden brown (about 30 minutes).
Remove from mold and serve warm.
If desired, serve with Zabaglione (see below).
455 calories per slice.
To make the Zabaglione: In an electric mixer, beat the eggs with sugar until creamy and white (about 10 minutes).
Transfer to a refrigerator-safe container.
Place the container on the edge of a saucepan with hot water, not allowing it to touch the water.
Gradually add the wine and cook in a water bath over low heat, stirring constantly with a hand mixer, until thickened (about 25 minutes).
Remove from water bath.
Let cool slightly.
Transfer to a large plate and let cool completely before serving. Cover with plastic film and refrigerate for about 3 hours before serving. Serve chilled.
Serves 8-10.
Note: If you prefer, prepare the dough and filling ahead of time. Wrap them in plastic film and refrigerate overnight.
Covers with plastic film and stores in refrigerator.
At the time of service, assemble the pie and bake according to recipe.
