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Virginia Wine Country Recipes: Simple Chic!

Virginia Winery Potomac Point Winery

Chef Duane Keller creates a scrumptious apple “pie” with Virginia apples. Courtesy photo.

From Potomac Point Winery:

VA winery Potomac Point WineryPotomac Point Winery, off Rt. 95 in Stafford, VA, is home to not only some great wines, but also features its own Bistro with menu by Le Grand Cru Catering. Chef Duane Keller, who received a James Beard Foundation Certificate in 2001 as well as a DiRona Award, shares his recipe for Virginia “Apple Pies.”  Chef notes, ““The four seasons generate four different styles of food throughout the year.” A native of Saskatchewan, Keller’s training under the world’s finest chefs sparked his creative approach. He says, “I let the food speak for itself; I don’t overwork it but put little twists on things”

Potomac Point’s Grand Cru Bistro is open for lunch on Thursdays, and all day Friday, Saturday, and Sunday.


One local Virginia apple and a half
One 2″ X 2″ piece of puff pastry
One tablespoon sundried cranberries
One tablespoon light brown sugar
One tablespoon butter
A pinch nutmeg, cardamom and mace
One egg yolk

Wash apples and hollow out, retaining the apple, and large dice the apple. Sauté the apple with butter, sundried cranberries and spice for 3 minutes over medium heat. Remove from heat and fold sugar into mix. Let cool.

Fill the hollowed apple ( skin left on ) with the apple mix and roll puff pastry into long batons. Place batons as a lattice over filled apple and brush with egg wash ( egg yolk and 1 tablespoon of water ).

Bake apple at 350 in a convection oven for 12-15 minutes or until golden and center is bubbling. Remove, let rest to cool and enjoy.

Chef Keller, Le Grand Cru Catering