Ruffino Salted Caramel Prosecco Pie

Feast your eyes on the first Ruffino Salted Caramel Prosecco Pie from Little Pie Company.
First of its kind, this homemade salted caramel apple pie with Prosecco is sure to give the Turkey some healthy competition for Thanksgiving day.  Original makers of the Prosecco pie, Little Pie Company in New York collaborated with Ruffino to create this classic with a twist, i.e  Ruffino Prosecco; a crisp clean wine with aromas of aromas of apples, pears and citrus.
This pie was inspired by the fresh apple notes in RUFFINO Prosecco, with caramel and brown sugar sweetly balancing the Prosecco’s bright acidity and taking this dessert to the next level of yum! – Little Pie Company
The original recipe is under raps but Little Pie Company were kind enough to share a couple of the main ingredients. Below you will find a rendition of their seasonal special pie of the month!
1.0 from 1 reviews
Inspired Ruffino Salted Caramel Prosecco Pie Recipe
 
This pie was inspired by the fresh apple notes in RUFFINO Prosecco, with caramel and brown sugar sweetly balancing the Prosecco’s bright acidity and taking this dessert to the next level of yum! - Little Pie Company
Author:
Recipe Type: Thanksgiving Dessert
Cuisine: Dessert
Serves: 8-10
Ingredients
Filling
  • 1¼ cup of RUFFINO Prosecco
  • 2 oz of granulated sugar
  • 2 oz of dark brown sugar
  • 1 oz of flour
  • 2 tsp of cinnamon
  • 1 tsp of mace
  • ¼ cup of salted caramel
  • 2 lb Golden Delicious Apples - cored peeled and sliced thinly
  • 2 tsp of Lemon Juice
Crumb Topping
  • 1 tsp of salt
  • ½ tsp of cinnamon
  • ½ of nutmeg
  • 10 oz of flour
  • 5 oz butter
Instructions
  1. Crumble - Combine flour, butter, salt, 1 tsp of cinnamon, mace and nutmeg ; spread into an un-greased 8-in. square baking pan.
  2. Bake at 400 F for 6-8 minutes or until golden brown.
  3. Cool; crumble and set aside. Sprinkle apples with lemon juice. Combine granulated sugar, flour and 1 tsp of cinnamon; toss with apples.
  4. Place apples in pie shell.
  5. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 F for 10 minutes.
  6. Reduce heat to 375 F; bake for 35 minutes or until apples are tender.
  7. Meanwhile, in a saucepan over low heat, melt caramels with RUFFINO Prosecco, stirring frequently.
  8. Remove foil from pie. Pour caramel mixture over apples.
  9. Sprinkle with topping; return to the oven for 5 minutes.
  10. Serve warm.

Of course if you want the original visit Little Pie Company to place your order!

Alyssa Holder

Alyssa is passionate about donuts, burpees, listening to the stories of the people who devote their time to fill our stomachs and exploring. She spends most of her time balancing her love for sugary, carb heavenly goods and fitness trends.She is currently working at the empowering fitness community Lucille Roberts as their Social Media Manager

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1 Comment
  1. This recipe has some major probs. The prosecco caramel ratio is way off. 1 and 1/4 cup prosecco for 1/4 cup of caramel doesn’t work. I had to reduce the prosecco caramel mixture way down so boooo no more prosecco taste at all. You can’t add a bunch of liquid to a pie and then only cook it for 5 more mins. I would think some of the prosecco goes in the filling before adding to the pie crust not the whole 1 and 1/4 cup to 1/4 cup of caramel. That’s not logical at all. 35 mins at 375 also doesn’t soften the apples either but that’s easy to adjust. Also, where does the mace go? The ingredients show the filling but telling to put in crumble. The time needed for browning the crumble is also way off. It doesn’t brown in 8 mins….not even close, more like 20 or so. And I almost missed the brown sugar because it’s never listed in the instructions when to use it. This recipe needs some major reworking to make it work.

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