- 1 1/2 cups all-purpose flour
- 1/2 cup ground hazelnuts
- 2 tablespoons sugar
- 11 tablespoons unsalted butter
- 1 egg
- 1 tablespoon cold water
- Beaten egg, for glazing
- 1 cup pitted prunes
- 1 cup dried apricots
- 1 large green apple, peeled, cored and chopped
- 1/2 cup raisins
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 4 tablespoons unsalted butter, melted
- 1/2 cup brandy
Combine the flour, ground hazelnuts, sugar and butter in a food processor. Process to a coarse meal. Add the egg and water and process until the mixture just forms a mass. Gently pat together into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Combine the prunes, apricots, apple and raisins in a saucepan. Add enough water to cover and simmer until the fruit is tender, about 20 minutes. Drain the fruit and return it to the saucepan. Add the sugar, walnuts, melted butter and brandy. Simmer for 5 minutes. Cool.
Roll out two-thirds of the pastry. Line a 10-inch pie pan with the pastry, leaving 1/2-inch overhang. Spoon in the filling, piling into the center. Roll out the remaining pastry and cut into narrow strips. Arrange the strips in a lattice pattern over the top of the pie. Fold in the edge of the crust and crimp. Brush with a little beaten egg. Bake until the top is golden, about 30-35 minutes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
477 calories; 25g total fat; 80mg cholesterol; 16mg sodium; 55g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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