Rustic Fruit Desserts
Serves: 8-10
Baking time: 60-75 minutes
Pie Pastry
1 3/4 cups all-purpose flour
1 Tbsp granulated sugar
1/2 tsp fine sea salt
12 Tbsp cold unsalted butter, cut into 1/2 inch cubes
3 Tbsp ice water
1 tsp freshly squeezed lemon juice
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.
Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, 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 ingredient and stir just until the dry ingredients are moistened.
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.
Roll the chilled dough into a 14-inch disk, then line a 9 or 10 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.
Walnut Crumb Topping
3/4 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup raw walnuts, coarsely chopped
1 1/2 tsp ground cinnamon
1/4 tsp fine sea salt
6 Tbsp unsalted butter, melted
To make the walnut crumb topping, mi 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. Put the topping in the refrigerator while you make the fruit filling.
Fruit Filling
1 cup dried figs
4 small apples, peeled, cored, and sliced 1/2 inch thick
4 pears, peeled, cored, and sliced 1/2 inch thick
1 cup cranberries, fresh or frozen
1/2 cup granulated sugar
2 Tbsp corn starch
Position a rack in the lower third of the oven and preheat the oven to 375° F.
To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup water for 5 minutes. Drain and set aside until cool enough to handle.
Slice each fig into 4 or 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.
Transfer the filling to the pie shell and top with the walnut crumb. 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.
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.