next time, i'll add a little bit more of them, and reduce the figs just a smidge. i was nervous about the cranberries being too bitter/tart, but they really added just enough tang to liven up the palate. apple pie cranked up a nutty, flaky, notch. This lovely, soul-warming dessert is wonderful. I serve the pie with a little crème fraiche. Everyone loved the pie, I am making it again for Christmas. I made the pie the day before and re-heated in oven for about 15 minutes before serving. I made it exactly as per the recipe maybe just not as much dried fig as recipe request but that was the only little change a made. Loved the walnut crumble on top! Next time I would substitute the figs for luscious Medjool dates. Alternatively, use a shallow tart pan and make a cookie-type pastry (pate sucre or shortbread-type crust). I think the pastry mass is too much for a springform pan-better to skip the pastry and prepare this dish in a more shallow, rectangular dish without the crust. butter to thicken the syrup (I think that's a Rose Berenbaum technique). I took the extra step of setting sugared apple/pear mixture aside for an hour, allowing the juices to exude-then straining this fruit and boiling the juices with 2 TBSP. Perhaps if I used more cornstarch, it might have cut more cleanly. Everything held together en masse, until it was cut-had a little sinking/swaying of filling as I was trying to portion neat servings. This resulted in a very tall (3"), very wide (10" diameter) mass that was awkward to handle. I used a 10-inch spring form pan so I "upped" ingredients in order to fill the pan. I have a springform pan, but I love using my pretty purple, deep dish pie plate! Will use the springform pan or casserole dish next time. I added more fruit (3 Granny Smith apples, 5 pears, 7 oz dried figs) and it was too much lol! Tart, so vanilla bean ice cream is necessary. Made it in a 12” deep dish ceramic pie dish. I made this as a substitute for Whole Foods Scarlet Pie. Crust took some time but everything turned out great and everyone loved it. Now to serve it once it cools can I unlock the spring pan and slice it or will it all fall apart? Is this more of a scoop out of the spring pan type of situation?ĭelicious and I made it after having a Whole Foods scarlet pie. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast. Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. If the crumb is getting too dark, cover it with foil. 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. Transfer the filling to the pie shell and top with the walnut crumb. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated. Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Drain and set aside until cool enough to handle. To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Position a rack in the lower third of the oven and preheat the oven to 375☏. Put the topping in the refrigerator while you make the fruit filling. Stir in the butter, then work it in with your hands until the texture of crumbs. To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
#Crumb topping recipe Patch#
Patch any holes and trim off any dough that hangs over the edges of the pan. 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. Wrap in plastic wrap and refrigerate for at least 1 hour. Step 3ĭump the dough onto a well-floured work surface and press it into a 6-inch disk. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Step 2Īdd the butter to the flour mixture and toss to evenly coat. 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.
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