Ingredients
Method
- Preheat oven to 375 degrees
- Lightly grease a 15 x 10 x 1-inch baking pan; set aside.
- Soak the dried cranberries in the 1/4 cup Avalon Wine for 30 minutes
Filling
- In a large bowl stir together apples, granulated sugar, cranberries in the Somerset Ridge Avalon, flour, and cinnamon; set aside.
Pie
- On a lightly floured surface, unfold one sheet of pastry
- Roll pastry into a 15 x 10-inch rectangle
- Transfer to the prepared baking pan
- Spread filling over pastry to within 1 inch of the outside edge
- Unfold the remaining sheet of pastry
- Roll into a 16x11-inch rectangle
- Place pastry on top of filling
- Moisten edge of bottom pastry with milk
- Fold bottom pastry over top pastry; gently press edges to seal
- Using a sharp knife, cut slits in pastry
- Brush top lightly with milk and sprinkle with coarse sugar
- Bake for 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden
- If necessary to prevent over-browning, cover tart loosely with foil for the last 10 to 15 minutes of baking
Icing
- In a small bowl stir together powdered sugar, vanilla, and salt
- Stir in the Somerset Ridge Avalon and enough of the milk to reach drizzling consistency
- Drizzle icing over warm tart
- Cool completely on a wire rack before cutting into bars
Notes
To store: Do not tightly cover pie or it will become soggy.