Ruffino Prosecco and Salted Caramel Pie Recipe
This was first made by the Little Pie Company in New York City. Unfortunately, I didn’t learn about it until years after it was offered as a special edition on their menu. Luckily I found a recipe on line that I modified a bit, including adding a crumb topping recipe.
Filling
- 1/4 C of RUFFINO Prosecco
- 2 oz of granulated sugar
- 2 oz of dark brown sugar
- 1 oz of flour
- 1 t cinnamon
- Scant amount of cardamon
- 1/4 C of salted caramel
- 2 lb cored peeled and sliced thinly Golden Delicious Apples
- 2 t lemon juice
1 pie shell
Crumb Topping
- 1 t salt
- 1/2 t cinnamon
- 1/2 t nutmeg
- 10 oz flour
- 5 oz butter, melted
Instructions
Prepare the crumble by combining the flour, butter, salt, cinnamon, brown sugar, cardamon, and nutmeg. Spread the mixture into an ungreased baking pan. I used a cookie sheet. Bake at 400 degrees F for 15 minutes or until golden brown. I stirred it from time to time. Set the crumble aside to cool.
*In a bowl, sprinkle the apples with lemon juice. Combine granulated sugar, flour and 1 tsp of cinnamon and toss with apples.
*Place a pie shell in a greased pie pan. I used a deep dish 9” pie pan.
*Brush the bottom of the pie shell with vanilla extract and then scatter a bit of granulated sugar.
*Place apple mixture in the pie shell.
*Cut a circle of foil to cover apples but not the edge of pastry and place over pie.
*Bake at 425 degrees F for 10 minutes.
*Reduce heat to 375 F; bake for 35 minutes or until apples are tender.
*Meanwhile, in a saucepan over low heat, melt caramel with RUFFINO Prosecco, stirring frequently.
*Remove foil from pie. Pour caramel mixture over apples.
*Cover apples with topping. Bake for 5-10 minutes until evenly browned.
*Make design threads of caramel sauce and decorative sugars and candy embellishments.
Pie Reimagined 