NYCNomNom's Notes:
Expand3 apples (Granny Smiths are great for this recipe) Ask a question about this ingredient
8 ounces whole, peeled, cooked chestnuts (jarred or boxed) Ask a question about this ingredient
12 ounces red wine (cheap wine is fine) Ask a question about this ingredient
1/2 cup fresh cranberries (optional) Ask a question about this ingredient
3/4 cups light brown sugar Ask a question about this ingredient
3/4 cups granulated white sugar (you may have to add more to taste depending on the sweetness of the wine) Ask a question about this ingredient
2 teaspoons cinnamon Ask a question about this ingredient
1/2 teaspoon cloves Ask a question about this ingredient
Peel and thinly slice the apples
Ask a question about this stepPut all ingredients except chestnuts into a slow cooker and mix together (if the wine doesn't fully cover the apples, give it a stir in the middle of cooking)
Ask a question about this stepSlow cook on low for 6-7 hours (until apples and cranberries have softened and absorbed wine)
Ask a question about this stepAdd chestnuts to slow cooker and cook for an additional hour
Ask a question about this stepDrain liquid from the filling (save the liquid for a great drink treat later) and set the filling aside (can be stored in the refrigerator over night)
Ask a question about this step1/2 cup butter (at room temperature) Ask a question about this ingredient
1.5 cups all-purpose flour Ask a question about this ingredient
3 tablespoons granulated white sugar Ask a question about this ingredient
1 teaspoon red wine vinegar Ask a question about this ingredient
2 teaspoons milk Ask a question about this ingredient
Preheat oven to 350 degrees F.
Ask a question about this stepPlace butter in bottom of the tarte pan or dish and cut it up into small chunks with a butter knife
Ask a question about this stepAdd the rest of the crust ingredients on top of the butter and combine it with your hands until well combined
Ask a question about this stepSpread the crust across the bottom of the pan and up the side so it is thin and even. Use a fork to poke some holes in the bottom of the crust. (you may have extra crust dough leftover. I usually make a few mini version with it in muffin cups)
Ask a question about this stepBake the crust at 350 for 10 minutes until it just starts to barely brown
Ask a question about this stepAdd the filling from the slow cooker (sans liquid) to the crust and bake for an additional 30 minutes until hot throughout (if you add a crumb top, bake until it is browned)
Ask a question about this stepRemove from oven and slice while warm. Serve immediately.
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