Thanksgiving Thursday – Deep Dish Winter Fruit Pie

17 Nov

I made this pie last year and it was fabulous. This is, literally, my favorite pie. Ever. That being said, the recipe below is substantially the same one that I found on Epicurious last year. Why? Because it was amazing as-is. No tweaking needed. Well, actually, a little tweaking. I reduced how much filling the recipe makes because I had a veritable ton left over last year. And I hate to waste delicious pie filling!

Deep Dish Winter Fruit Pie

Recipe adapted from Epicurious, photo courtesy of Epicurious

Ingredients

Pie Pastry

  • 1 3/4 cups (8 3/4 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • 12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons ice water
  • 1 teaspoon lemon juice

Walnut Crumb Topping

  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 3/4 cup packed (5 3/4 ounces) brown sugar
  • 3/4 cup (3 ounces) raw walnuts, coarsely chopped
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons (3 ounces) unsalted butter, melted

Fruit Filling

  • 1/2 cup dried figs
  • 3 apples, peeled, cored, and sliced 1/4 inch thick
  • 3 pears, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup cranberries, fresh or frozen
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Directions

  1. To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
  2. Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using using a pastry blender, two knives as a substitute for a pastry blender or your hands just until the mixture becomes coarse and crumbly and the butter is the size of peas.
  3. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
  4. Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  5. Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
  6. To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
  7. Position a rack in the lower third of the oven and preheat the oven to 375°F.
  8. To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
  9. Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
  10. Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.

Enjoy the non-traditional pie amazingness!

Looking for more pie recipes for Thanksgiving? Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWilton,Bags by Bloom and  Harvard Common Press

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One Response to “Thanksgiving Thursday – Deep Dish Winter Fruit Pie”

  1. frugalfeeding November 17, 2011 at 4:08 pm #

    It looks amazing and the layer effect is so pretty.

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