Make an easy, seasonal pie out of dried fruits and simple puff pastry.
- 3 dried pear halves
- 1/2 cup dried figs
- 1/2 cup prunes
- 1/4 cup raisins
- 1/4 cup currants
- 1/2 cup dried apricots
- Zest of 1 orange
- 1/2 cup dark rum, whiskey or brandy
- 1 apple, peeled, cored and sliced
- 1 pear, peeled, cored and sliced
- 1/4 cup sugar
- 1 teaspoon ground allspice
- 4 tablespoons unsalted butter
- 11 ounce puff pastry
- 1 egg, beaten
- Heavy cream, for serving
Chop the dried fruit and zest and soak in the alcohol for 24 hours.
Preheat the oven to 350 degrees F.
Place the pear and apple in a medium saucepan and sprinkle with the sugar and allspice. Add the butter and cook over low heat until the fruit is tender, about 10 minutes. Remove from heat and set aside.
Roll out half of the puff pastry to a thickness of 1/8 inch. Line the base of a 9-inch pie dish with the pastry, leaving an overhang of 1 inch. Line with parchment paper and cover with baking weights, dried beans or rice. Bake for 15 minutes. Remove from the oven and remove the weights and paper.
Fill the pie with layers of apples and pears and the drained dried fruit. Roll out the remaining puff pastry 1/8 inch thick, place over the pie and pinch the pastry edges together. Brush with beaten egg and make a small incision in the top. Bake for 25-30 minutes, until puffed and golden. Serve warm with cream.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
476 calories; 22g total fat; 42mg cholesterol; 112mg sodium; 60g carbohydrates; 6g fiber; 5g protein
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