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Associate.com - Share Your Recipe!

Recipe Name: Autumn Fruit Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 1/2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Kosher salt
1 Tablespoon(s) Sugar
16 Tablespoon(s) 1/2 pound unsalted butter
cold
1/4 Cup(s) Cold water
1 Cup(s) Dried mission figs
1 Cup(s) Dried calimyrna figs
2 Apples
1 1/2 Cup(s) Walnut pieces
1/4 Teaspoon(s) Ground cinnamon
2 Teaspoon(s) Grated orange zest
1 Egg, beaten for brushing
Directions:
large bowl. Cut the butter into 1-inch cubes and cut them into the
flour or mix them in with the paddle attachment of an electric mixer
until the mixture resembles coarse meal. Add the water and toss gently
to blend. Press the dough together. Wrap it in plastic wrap and
refrigerate until needed. FILLING: With a small knife, remove the hard
bit of stem at the tip of each fig. Place all the figs in a medium
saucepan with water and bring it to a boil. Reduce it to a simmer and
cook until the figs are tender, 15 to 20 minutes. Strain them,
discarding the liquid, and set aside to cool. Preheat the oven to 425
F. Chop the cooled figs into 1/2-inch chunks. Peel, quarter, and core
the apples; cut them into 1/2-inch pieces. Combine the fruits and
walnuts in a large bowl. Blend the cinnamon, orange zest, and 1
tablespoon of sugar and sprinkle the mixture over the fruit; toss to
blend evenly. Cut the chilled pie dough in half. On a lightly floured
surface, roll each half into a 13-inch circle. Line the bottom of a
9-inch pie pan with one circle. Spoon the fruit mixture into the
shell, gently pressing it into place. Brush the rim of the shell with
beaten egg, and top the pie with the other circle of dough. Crimp the
edges. Brush the top of the pie (but not the edges) lightly with
water; sprinkle on the remaining tablespoon of sugar. Cut 4 small
slashes in the top crust to allow steam to escape. Bake the pie on the
lowest oven shelf for 15 minutes, then reduce the temperature to 375
F. Continue baking until the top is golden brown, about 30 minutes.
Cool on a wire rack. Recipe is from Baking with Jim Dodge by Jim Dodge
with Elaine Ratner. Posted to EAT-L Digest by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Aug 3, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 526
Calories From Fat: 326
Total Fat: 37.8g
Cholesterol: 61.1mg
Sodium: 239.8mg
Potassium: 183.8mg
Carbohydrates: 42.5g
Fiber: 3.4g
Sugar: 9g
Protein: 7.7g


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