In this episode of The OldVine Zin Show, we talk with Cliff Oehlman of Sandole Wines about the 2011 growing and harvest seasons, the OMG of the RRV, Sonoma's famous Gravenstein apples and more!
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Links to sites we discussed:
PBS Series: Prohibition by Ken Burns
BONUS: Cliff was kind enough to share his favorite recipe for Gravenstein Apple Pie:
Gravenstein Apple Pie
Pastry for handmade top and bottom pie crust
Standard 9” by 1.25” deep
1. 2 cups sifted flour
2. 1 tsp. salt
3. 2 tbsp. shortening
4. 4 tbsp. water
5. 1 tbsp. sugar
6. Mix ingredients thoroughly
7. Divide dough in half
8. Flatten dough by hand and roll out to ⅛” thick in a circular pattern
9. Keep pastry circular and roll it out about 1” larger than pie pan
10. Fold pastry in half and quickly transfer to pan
11. Unfold, and fit into pan without stretching
Mix Gravenstein Apple pie filling in large bowl
1. Add 1/2 cup of sugar
2. 1/2 tsp. cinnamon
3. 1⅓ tbsp. butter
4. 1/3 tsp Vanilla
5. Peel and slice 6 to 7 cups of fresh Gravenstein apples
6. Mix all ingredients and pour into pie crust
Top and Bake
1. Add top of pie crust and crimp edges
2. Make a small slice in top to vent steam
3. Brush on a thin layer of cream and sprinkle with cinnamon and sugar
4. Bake at 425o for 50 to 60 minutes
Article by Chris Allen
Chris has written 13 articles for us at Old Vine Zin ~ Your Guide To The Zinfandel Lifestyle
Twitter: @oldvinezin | Facebook
