Create the Filling:
1.	In a large saucepan, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, clove, and nutmeg until blended. Add in water and Chardonnay and bring to a boil over medium-high heat.
2.	Add in vanilla and honey to mixture. Gently stir in until combined.
3.	Carefully add the apples to the boiling sauce mixture and reduce heat to medium-low. Simmer the apples in the sauce, stirring occasionally to prevent burning, until apples are tender and sauce has thickened. (about 10 minutes)
4.	Remove the apple pie filling from heat. Let mixture cool for about 10 minutes before transferring to a Mason jar or resealable container to store or use it immediately to top your sundaes. 
Note: Apple pie filling can be stored in an airtight container in the fridge for up to 1 week.

Assemble the Sundae:
1.	Scoop two scoops of vanilla ice cream into a bowl
2.	Add 1 heaping tablespoon of apple pie filling on top of the ice cream
3.	Sprinkle 1 tablespoon of graham cracker crumbs on top of the ice cream and filling
4.	Finally, add whipped cream to taste as a finishing touch and final layer of your sundae

Prep Time 10 mins
Cook Time 15 mins
Makes about 20 sundaes

Apple Pie Filling:
6 Gravenstein Apples (peeled, cored, and cut into small thin cubes)
2 Cups of Water
1 Cup of VML’s Persinger Chardonnay
1/3 Cup Brown Sugar (lightly packed)
½ Cup Granulated White Sugar
1/3 Cup Cornstarch
5 Teaspoons Cinnamon
1 Teaspoon Clove
1 Teaspoon Nutmeg
2 Tablespoons Vanilla Extract
2 Tablespoons Honey

 
2 scoops of Vanilla Ice Cream

Additional Toppings:
Whipped Cream to taste
2 Cups Graham Cracker Crumbs 
 

Instructions:

Create the Filling:
1.	In a large saucepan, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, clove, and nutmeg until blended. Add in water and Chardonnay and bring to a boil over medium-high heat.
2.	Add in vanilla and honey to mixture. Gently stir in until combined.
3.	Carefully add the apples to the boiling sauce mixture and reduce heat to medium-low. Simmer the apples in the sauce, stirring occasionally to prevent burning, until apples are tender and sauce has thickened. (about 10 minutes)
4.	Remove the apple pie filling from heat. Let mixture cool for about 10 minutes before transferring to a Mason jar or resealable container to store or use it immediately to top your sundaes. 
o	Note: Apple pie filling can be stored in an airtight container in the fridge for up to 1 week.

Assemble the Sundae:
1.	Scoop two scoops of vanilla ice cream into a bowl
2.	Add 1 heaping tablespoon of apple pie filling on top of the ice cream
3.	Sprinkle 1 tablespoon of graham cracker crumbs on top of the ice cream and filling
4.	Finally, add whipped cream to taste as a finishing touch and final layer of your sundae