Saturday, November 21, 2015

Apple & Fig Pie With A Crumble Topping

Apple & fig pie with a crumble topping
Apple & fig pie with a crumble topping
Mid-November and the days are turning so pleasant. You don't want to stay indoors. These past two days I have been busy getting several pots ready for the winter flowers like petunias and salvias. The soil in my front-yard is still not fully dry with all the rain and the flooding that we are subjected to during the horrid days of summer. So a lot of planting is done in clay pots.
I'm still using the dried fruits and nuts that came by way of Diwali gifts. Adding figs to what would have been a regular apple pie made a great deal of difference. I also added nutmeg that we had brought from the Andamans. The islands have an abundant produce of cloves and nutmeg. This is a pie that is packed with flavour.
The crust:
11/2 cups all-purpose flour
80 grams butter, chilled and cut into cubes
1 egg yolk
2 tbs orange juice
1 tsp orange zest
Place the flour in a bowl and add the butter.
Rub the mix until it turns crumbly.
Add the yolk, the orange zest and the juice.
Bring the dough together. form into a ball, flatten it and chill in the fridge by wrapping it in clingfilm.
The filling: 
2 medium apples
10 figs, soaked in warm water for an hour
1/3 cup raisins, soaked till they plump up
1/3 cup coarsely chopped walnuts
A dash of cinnamon
A pinch of grated nutmeg
A quarter tsp freshly-grated ginger
1/3 cup fresh orange juice
1 tsp grated lemon zest
3 tbs all-purpose flour
6 tbs sugar 
The crumble topping:
1/2 cup flour
50 grams butter, softened
1/4 cup light brown sugar

Take the chilled dough out of the fridge. Lightly grease the loose-bottomed pie tin. Roll out a disc that's a little bigger than the pie tin. 
Place it on the tin and press the base. Trim off the excess dough.
To make a pie decorative I used a leaf-cutter for the border. 
Roll out another disc and cut out the leaves using a cutter.
Place each leaf on the border by brushing it (the side which is to be attached to the edge) with egg yolk.
Repeat till the border is complete.
If you like you could bake a few leaves separately for decorating the topping (as shown in the picture).
Chill the crust as you prepare the filling.
 
Put the orange juice in a bowl. Add the grated lemon zest.
Peel and core the apples. Dice them and transfer to the bowl with the orange juice. This will prevent the apples from turning brown.
Drain the water from the figs. Tear them apart and add.
Squeeze out the water from the raisins and add them to the filling.
Add the sugar, walnuts, the cinnamon, nutmeg and the ginger.
Add the flour and mix well. 
Take out the crust from the fridge and add the filling. Put it back again to chill as you prepare the crumb for the topping.

Place the butter, flour and sugar in a bowl. Mix with your fingers till the mix turns crumbly.
Take the prepared pie tin from the fridge and spread the crumble topping till the filling is all covered up.
Bake in a preheated 190C oven for 15 minutes then bring the temperature down to 180C and bake for another 20 minutes or so.
Take it out and cool. The pie tastes good on its own but a little vanilla icecream on the side would be even better!
Edited to add:
The figs I used are dried ones.
The recipe calls for a second egg yolk to attach the 'leaves' to the pastry border.
Post a Comment