Sauternes Apple Compote Pie

Ingredients:

Dough

• 2.5 cups premium flour + extra for work
• A pinch of baking powder
• A pinch of fine salt
• 220 g cold butter, cut into 1 cm pieces.
• 1 tbsp. l. Sauternes wines
• 8-10 tbsp. ice water

Filling

• 1/4 cup Sauternes or Muscat wine
• 2 tablespoons freshly squeezed lemon juice
• 2.2 kg baking apples, such as Granny Smith, Honeycrisp, Braeburn, or Golden Delicious (10-11 medium apples)
• 4 tbsp (60 g) unsalted butter + 1 tbsp melted butter, for greasing
• 2/3 cup sugar + 1 tbsp for sprinkling
• 1 teaspoon ground cinnamon
• 1/4 tsp ground cardamom, optional

Preparation:

1. DoughCombine the flour, baking powder, and salt in a food processor for 10 seconds. Add the butter and pulse for 12-15 1-second pulses until the mixture forms fine crumbs with some butter remaining. Beat in the wine, then the ice water, 1 tablespoon at a time, until the dough comes together.
2. Place the dough on a piece of plastic wrap and form it into a ball. Then turn the dough out onto a dry surface and divide it into 2 discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
3. Preheat oven to 350°F (175°C). Position a rack in the lower third of the oven. Roll out the larger disk of dough on a lightly floured surface to a thickness of 0.3 cm and a diameter of 27 cm, to fit into a 9-inch (22 cm) pie pan. Place the dough in the pan and trim the overhang to 1 cm (0.4 in), without crimping. Refrigerate the pan while you prepare the filling.
4. FillingIn a small bowl, combine the wine and lemon juice. Peel and core the apples, halve them, and cut them into 0.5 cm thick slices. Mix the apples with the wine and lemon juice.
5. In a large skillet, melt 2 tablespoons (30 grams) of butter over medium-high heat. Add half the apples and a splash of wine and lemon juice, sprinkle with half the sugar, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and simmer the apples until they are softened and no juice remains in the pan, about 8 minutes.
6. Transfer the apples to a bowl. Melt another 2 tablespoons (30 grams) of butter in the same pan, and cook the remaining apples with the wine, lemon juice, and sugar in the same manner. If any juice has escaped from the first batch of filling, pour it over the second batch of apples while they cook.
7. Mix both apples together, adding cinnamon and cardamom, if using. Let the filling cool completely. You can prepare the filling 1 day in advance..
8. PieSpread the filling into the prepared pie pan. Roll out the smaller disk of dough on a lightly floured surface to a thickness of 0.3 cm and place it on top of the filling. Fold the edges of the two disks together and crimp them. Make slits in the top of the pie to allow steam to escape during baking, and place the pie in the freezer for 30 minutes to rest.
9. Brush the pie with melted butter and sprinkle with sugar. Place in the lower third of the oven and bake until golden brown, 45 minutes to 1 hour.