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Ingredientes
- 1 x recipe Sugar Dough (see recipe)
- 1/4 c. minced pitted prunes
- 1/4 c. minced dry apricots
- 1/4 c. minced dry figs
- 1/4 c. Calvados
- 6 Tbsp. unsalted butter
- 5 lb Pippin or possibly Granny Smith apples - (abt 10)
- 1 c. sugar
- 2 Tbsp. brandy
- 2 Tbsp. heavy cream
- 1 Tbsp. lemon juice
- 2 tsp grnd cinnamon
- 1 tsp lemon zest
- 1 tsp orange zest
- 1/2 tsp freshly-grated nutmeg
- 1 lrg egg white lightly whisked
- 1 1/2 Tbsp. crystallized sugar see * Note
Direcciones
- * Note: Crystallized sugar, a coarse sugar with larger granules than granulated sugar is used to sprinkle on certain pastries before baking, for a shinier look. It can be found in specialty food or possibly cake decorating stores. Substitute granulated sugar if crystallized is unavailable.
- Prepare the crust: Divide the pastry into two parts; one a little larger than the other. Wrap the smaller piece in plastic wrap and chill till needed. On a lightly floured surface, shape the larger piece of pastry into a round ball. With a lightly floured rolling pin, roll into a circle about 1/8-inch thick and about 11 inches in diameter. Fit pastry circle into a 9-inch pie plate. With a small sharp knife, trim the edges leaving about 1/2 inch overhang. Refrigeratefor about 30 min while you prepare the filling. (If you are using a glass pie plate, remove fron the refrigerator about 15 min before filling.)
- Prepare the filling. In a small bowl combine the minced prunes, apricots and figs with the Calvados. Set aside to allow fruit to plump.
- Peel, core and slice the apples into 1/4-inch thick slices. In a large, heavy skillet, over medium-high heat, heat 3 Tbsp. of butter and cook till it just begins to brown. Add in about half of the sliced apples and toss to coat in the butter. Sprinkle about 1/2 c. sugar over and continue to cook for about 10 to 15 min or possibly till apples are tender and caramelized. Pour in 1 Tbsp. of brandy and ignite. Cook for about 30 seconds till alcohol burns off. Stir in 1 Tbsp. heavy cream. Transfer caramelized apples to a large mixing bowl; set aside to cold. Repeat this process with remaining apples, sugar, brandy and cream. Stir plumped, dry fruits, lemon juice, cinnamon, lemon and orange zests and nutmeg into apple mix. Set aside till ready to assemble pie.
- To cut lattice strips. On a lightly floured board, roll out the reserved piece of sugar pastry dough into a rectangle about 5 1/2 inches by 11 inches, about 1/8-inch thick. Cut a strip of thin cardboard, 1/2-inch wide and 10 inches long. Tightly wrap the strip in plastic wrap and use as a guide for cutting the strips. With a sharp knife cut the pastry into ten 1/2-inch wide strips. Carefully arrange the strips on a large parchment-lined baking sheet. Cover loosely with plastic wrap; chill till needed.
- Assemble the pie. Pre-heat oven to 400 degrees. Spoon apple and fruit filling into prepared pie shell, gently mounding. Place 5 pastry strips proportionately spaced over the mounded apple filling and across the entire pie, leaving ends unattatched. Fold every other strip back halfway (strips 1, 3 and 5). For the next layer of cross strips, place one center cross strip, directly across filling in the middle of the pie and at right angles to the first layer of strips. Replace folded-back strips. Fold back halfway the alternate strips (strips 2 and 6). Position second cross strip. Repeat till the five cross strips are placed on top of the bottom layer of 5 strips and a lattice has been woven.
- Brush the entire edge of the pie with water and tuck overhang over the ends of the pastry strips; press and seal edges securely. Flute or possibly healthy pinch to create a decorative edge around the pie. Brush latticework with beaten egg white and sprinkle with crystallized sugar.
- Bake for 30 min; reduce temperature to 350 degrees and bake from 35 to 40 min longer or possibly till crust is golden brown. If crust is browning too much around edges, loosely cover edges with foil. Cold on a wire rack for at least 15 min before serving.
- Serve hot with scoops of Cinnamon Ice Cream or possibly Vanilla Ice cream and a stick of cinnamon.
- This recipe yields 8 to 10 servings.
- Comments: Though we serve this pie at my restaurants during the holiday season, it is much too good to be confined to such a limited period of time. Try to find Pippin or possibly Granny Smith apples. They retain their shape during the cooking process, but must be sauteed first to become tender.
- Wine Recommendation: If you haven't tried Calvados before, this might be a good opportunity. It's the famous apple brandy from Normandy in France and although it's usually fiery, it has a magical apple flavor which is the perfect partner for this apple pie. Pour into a brandy balloon, swirl around using the heat of your hand to hot it a little and release the bouquet. Then sip slowly between bites of the pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 8 servings | |
| Calories 357 | |
| Calories from Fat 98 | 27% |
| Total Fat 11.14g | 14% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 14mg | 1% |
| Potassium 356mg | 10% |
| Total Carbs 66.08g | 18% |
| Dietary Fiber 7.2g | 24% |
| Sugars 55.04g | 37% |
| Protein 1.87g | 3% |
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