Deep-Dish Winter Fruit Pie with Walnut Crumb

Name: Deep-Dish Winter Fruit Pie with Walnut Crumb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 smalls apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped); 163 grams 3/4 cup packed brown sugar; 2 Tbsps cornstarch; 113 grams cup cranberries, fresh or frozen; 156 grams cup dried figs; 106 grams 3/4 cup all-purpose flour; 99 grams 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 3 Tbsps ice water; 1 teaspoon freshly squeezed lemon juice; 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped); 0 teaspoons fine sea salt; 85 grams tablespoons unsalted butter, melted; 85 grams 3/4 cup raw walnuts, coarsely chopped

Deep-Dish Winter Fruit Pie with Walnut Crumb might be just the dessert you are searching for. This recipe makes 8 servings with 481 calories, 4g of protein, and 16g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have flour, brown sugar, se It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Pie Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add the butter to the flour mixture and toss to evenly coat.

Ingredients you will need

Butter

All Purpose Flour

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. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.

Ingredients you will need

Lemon Juice

Butter

All Purpose Flour

Water

Peas

Equipment you will use

Hand Mixer

Food Processor

Blender

Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.

Ingredients you will need

Dough

Fruit

Roll

Equipment you will use

Springform Pan

To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs.

Ingredients you will need

Brown Sugar

Cinnamon

Walnuts

Butter

All Purpose Flour

Salt

Equipment you will use

Bowl

Put the topping in the refrigerator while you make the fruit filling.

Ingredients you will need

Fruit

Position a rack in the lower third of the oven and preheat the oven to 375°F.

Equipment you will use

Oven

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes.

Ingredients you will need

Fruit

Water

Figs

Drain and set aside until cool enough to handle.

Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.

Ingredients you will need

Cranberries

Corn Starch

Apple

Fruit

Pear

Sugar

Figs

Dry Seasoning Rub

Equipment you will use

Bowl

Transfer the filling to the pie shell and top with the walnut crumb.

Ingredients you will need

Pie Crust

Walnuts

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. If the crumb is getting too dark, cover it with foil.

Ingredients you will need

Fruit

Equipment you will use

Oven

Skewers

Aluminum Foil

Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

Ingredients you will need

Cream