Serves 8
240 min
Winter Apple and Dried-Fruit Pie
Recipe GLPRd10b20bd2e6b3f
A classic British-style pie featuring a tender pastry crust filled with tender sliced baking apples, chewy dried cherries, figs, cranberries, currants, and raisins, all warmly spiced with cinnamon and nutmeg. Lemon zest brightens the rich filling. The top is sealed with a beautiful pastry lid and finished with a light egg wash and optional sanding sugar for a golden, sparkling finish.
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Ingredients
One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
8 medium Golden Delicious, Braeburn, or other baking apples, peeled, cored, and sliced into 1/4-inch slices
10 ounces dried fruits (a combination of dried cherries, chopped dried figs, dried cranberries, currants, and raisins)
1 tablespoon lemon zest
6 ounces granulated sugar
1/2 ounce cornstarch
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 whole egg, lightly beaten
Sanding sugar for top (optional)
Directions
Preheat your oven to 375°F (190°C). Remove both portions of pie dough from the refrigerator—the one in the pie plate and the one on the sheet pan.
In a large mixing bowl, combine the sliced apples, dried fruits, lemon zest, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss gently but thoroughly until the apples and dried fruit are evenly coated with the sugar and spices. Let the mixture rest for 5 minutes to allow juices to begin releasing.
Pour the apple and dried-fruit filling into the prepared pie crust in the pie plate, mounding it slightly in the center. Smooth the top gently.
Remove the chilled flat pastry sheet from the refrigerator. Carefully transfer it over the filled pie, positioning it to cover the filling completely. Trim any excess pastry around the edges, leaving about 1/2 inch of overhang.
Fold the edges of both the bottom and top crust under and press gently to seal, then crimp decoratively with your fingers or a fork to create an attractive edge.
Brush the entire top crust with the lightly beaten egg, coating evenly for a golden finish. If desired, sprinkle a light coating of sanding sugar over the egg wash.
Using a sharp knife, cut 4 or 5 small slits in the top crust to allow steam to escape during baking.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated 375°F (190°C) oven for approximately 45 minutes, until the crust is deep golden brown and the filling begins to bubble slightly at the edge vents.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly so it cuts cleanly.
Slice the cooled pie into 8 equal wedges and serve at room temperature or slightly warm.
