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–+ servings
Dried Fruit and Apple Winter Pie Recipe
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Dried Fruit and Apple Winter Pie

An array of dried fruits, nuts, warm spices, apples and rum for the perfect winter pie; heavy in flavor and a little bit boozy.
Course Pies
Cuisine Mediterranean Fusion
Keyword Dried Fruit Pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • Pie plate
  • Cookie cutter
  • Basting brush

Ingredients

  • Crust cold
  • 8 tbsp Cold unsalted butter
  • 1 3/4 cups All purpose flour or spelt more for dusting
  • 1/2 cup Walnuts, or preferred nut crushed
  • 3 tbsp Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/2 tsp Salt
  • 1 Cold egg
  • 1-3 tbsp Cold water
  • Filling
  • 5 Apples peeled and shredded
  • 2 cups Dried Fruit your choice
  • 1/4 cup Rum or tequila
  • 1 Lemon juice and zest
  • 2 Eggs room temperature
  • 1/2 cup Brown sugar extra for topping
  • 1/4 cup Cornstarch or potato starch
  • 1 tbsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/2 tsp Ginger
  • 1 tsp Allspice
  • 1/2 tsp Salt
  • 2 tbsp Cream or whole milk optional for brushing

Instructions

  • Crust
    Crush the nuts first in the processor and then remove them.
    Place the butter, flour, spices and sugar into the processor and whisk together until all have incorporated.
    Add the nuts and pulse a few times.
  • In a small bowl or cup, lightly whisk the egg with 1 tablespoon of cold water.
    With the machine running, slowly pour the egg mixture in. Let it run a few seconds until the dough comes together into a ball.
  • If it still looks dry, then add a little water (while machine runs), until it comes together.
    The opposite if it looks too wet to form a ball, add a few pinches of flour at a time until it comes together.
  • Roll out the crust on a floured surface until it is between 1/8 to 1/4 of an inch thick.
    Gather it around the rolling pin and place it in the pie pan.
    Trim edges and cut off excess dough, press neatly into the pan and crimp the edges. With a fork, prick the bottom of the pie shell.
  • Toss the scrapes back into the processor, turn it on and add just a drop or two of water until it comes together into a ball again.
    Roll the dough out, press shapes with a cookie cutter, placing each on a parchment paper lined pan, brush the tops with a little cream and pop into the fridge until ready to use. Now let's make the filling!
  • Preheat oven to 350
    Place a piece parchment paper on a cookie sheet in case there are drips.
  • Filling
    In a small bowl soak the dried fruit in rum while peeling shredding the apples.
    Shredding the apple pieces can be done on a box grater or with a shredding attachment in the food processor.
  • In a large bowl combine apples, lemon juice and zest, lightly whisked eggs, dried fruit with rum, sugar, and spices and toss well.
  • Sprinkle cornstarch across the top and mix well. Really mix well.
  • Transfer the fruit mixture into the crust-lined pan.
    Bake for 45-minutes.
    Remove the pie from the oven and quickly add the cutouts, sprinkle a little sugar on top (optional).
  • Place the pie back into the oven and finish baking until the filling is firm and the crust is golden brown, about another 10-15 minutes.

Video

Notes

Adding the cut out pieces of dough the last 10-minutes of baking, keeps them from over cooking. Think of them like a cookie, which usually only needs about 10-minutes to bake.