Spiced wine - strawberry skillet pie for 2

Spiced Wine Syrup: In a heavy bottomed sauce pan, add all the ingredients and cook it on simmer. Cook for 15- 20 minutes. Until it becomes half or less and thick and syrupy.

Rye Pastry Crust: (makes one 6 inch skillet size): While the wine sauce is reducing. In a small bowl, add the flour, rye flour, sugar and salt. Mix thoroughly. Add the chilled and cubed butter.

Rub the butter into the flour mixture with the tip of your fingers, until it resembles wet sand. Make a well in the middle and add the egg yolk, apple cider vinegar. Mix it all together. (the dough starts to get slightly more wet)

Sprinkle the water and mix thoroughly, until you can make a ball of dough wit it. Divide the dough into two and wrap it with cling wrap and Chill for 15 minutes.

Strawberry Wine Filling In a bowl, add the chopped strawberries, cornflour, sugar and 2-3 tablespoons (or more) of the spiced wine syrup.

Assembling the Pie: After chilling the pie dough, roll out one of them on a well floured surface. Roll it out into a size bigger than the skillet. Place it in the skillet, chill until you roll the other part.

Roll out the second ball of dough and using a small heart shaped cookie cutter, cut out hearts. Preheat the oven to 180 degrees celsius. Take the chilled skillet out, add the filling and cover the skillet with heart cut out dough

Crimp the edges of the dough on the skillet. Give a coat egg wash on the pie using the whisked egg and attach the left over heart cut outs on the edges to give it a border.

Give a second coat of egg wash and sprinkle sugar all over to give a nice crunch and the browning!! Bake for 20-25 minutes or until golden brown.