From the blog For Love of the Table
3 cups peeled & diced (1/2-inch) sweet/tart apples—Jonagold, Braeburn or Jonathan
1/2 T. lemon juice
1/2 c. apple cider
1/2 c. golden brown sugar
1/2 c. dark raisins
1/2 c. golden raisins
1/2 c. pitted, chopped Medjool dates
1 t. cinnamon
1/4 t. ground cloves
a pinch of mace
1 1/2 T. Brandy
1 recipe Pâte Brisée (see below)
1 egg, beaten with a teaspoon of water to make egg wash
Turbinado or coarse decorative sugar
Place the first ten ingredients in a medium saucepan and bring to a simmer. Reduce the heat and simmer gently until the apples are tender and the liquid has thickened—about 30 to 45 minutes. Let the apple-raisin mixture cool. Add the brandy. Chill. You should have 2 2/3 to 3 cups filling. The filling is best if made a day or two ahead to allow the flavors to blend.
To build the pie, remove the dough from the refrigerator and allow it to warm up for a moment or two. Roll out the dough on a lightly floured surface into a large rectangle that is about 1/8-inch thick and is at least 12-inches by 15-inches. Brush off the excess flour and transfer to a parchment-lined baking sheet. Chill for at least 30 minutes.
Slide the parchment with the pastry off onto the counter and trim the pastry to an 11-inch by 14-inch rectangle. Turn the dough so that the long side runs parallel to the edge of the counter. Spread the apple-raisin filling evenly over the bottom half of the dough, leaving a 3/4-inch border. Brush the border with the egg wash. Fold the top half of the dough over the filling, pressing firmly along the edges to seal. Press around the edge with a fork to secure the seal, being careful not to press so hard that the fork pierces the dough. Brush the turnover with the egg wash and sprinkle with sugar. Cut 5 equally spaced 2-inch vents in the top of the turnover. Slide a baking sheet under the parchment and place on the lowest rack in a pre-heated 400° oven. Bake for 10 minutes. Reduce the oven temperature to 375° and continue to bake until the pie is golden brown and fully cooked on the bottom—another 30 to 35 minutes.
Transfer the pie to a rack to allow it to cool completely. To serve, cut with a serrated knife. Serve with whipped cream or vanilla ice cream. Serves 8.
Pâte Brisée (Short Crust Pastry):
1 3/4 c. all-purpose flour (200g)
1/2 t. salt
11 T. cold unsalted butter, cut into pieces (150g)
1/4 to 1/3 c. ice water
Combine the flour and the salt in a medium-sized bowl. Rub the butter into the flour until the mixture resembles coarse meal. Drizzle 1/4 c. ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump, adding more water if necessary. If, when you squeeze some of the mixture it holds together, the dough is finished. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Form the finished dough into a thick rectangle. Wrap in plastic wrap. Chill for at least 30 minutes.
http://www.forloveofthetable.com/2014/12/brandied-apple-raisin-date-slab-piea.html
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