DRUNKEN APPLE PIE (TAB)

TAKE-AND-BAKE

Beth's other favorite pie. The one she's been perfecting since eighth grade when she found a recipe for an apple pie calling for "red wine" as an ingredient. She has a few tricks up her sleeve when it comes to this pie. It's a classic double-crust pie, but it's less sugary than most apple pies. Beth firmly believes you should taste the apples when eating an apple pie. As such, it's naturally sweetened by the apples she uses. It doesn't have a "goopy" filling, it has chunks of apple with some juice from the apples. Pairs well with Mulled Cider & Cranberry Spice or vanilla ice cream.

Ingredients: apples, enriched unbleached flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), butter (cream, natural flavor), water, vodka, sugar, merlot, salt, ground cinnamon, cornstarch, vanilla extract (water, alcohol (35%), sugar, vanilla bean extractives), ground nutmeg, ground cloves, ground allspice