Winter Apple and Dried Fruit Pie

Winter Apple and Dried Fruit Pie is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe serves 8 and costs 95 cents per serving. One serving contains 215 calories, 1g of protein, and 1g of fat. It is brought to you by Serious Eats. 52 people were glad they tried this recipe. If you have lemon zest, whole egg, golden yummy apple, and a few other ingredients on hand, you can make it. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes about 4 hours. Overall, this recipe earns a not so amazing spoonacular score of 18%. Similar recipes include Apple and Dried-Fruit Spice Pie, Winter Fruit Pie: My Last Pie Day, and Deep-Dish Winter Fruit Pie with Walnut Crumb.

Servings: 8

 

Ingredients:

1 teaspoon cinnamon

1/2 ounce cornstarch

10 ounces dried fruits (a combination of dried cherries, chopped dried figs, dried cranberries, currants, raisins)

8 medium Golden Delicious, Braeburn, or other baking apples peeled, cored, and sliced into 1/4-inch slices

6 ounces granulated sugar (adjust to taste, depending on sweetness of apples and dried fruits)

1 tablespoon zest from one lemon

1 pinch grated nutmeg

1 whole egg, lightly beaten

Equipment:

oven

bowl

pot

whisk

aluminum foil

Cooking instruction summary:

Procedures 1 Adjust oven rack to lower position and preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and transfer to a large bowl. Allow to cool for 20 minutes, tossing occasionally. Transfer to a large bowl and toss with the dried fruit. Whisk together the sugar, starch, and spices and add to the apple mixture. Toss until well-coated. pour the contents of the bowl into the chilled pie shell. Cover with the top crust, either by cutting the chilled top crust into strips and weaving a lattice, or by covering the pie with the whole crust. Crimp the sides and chill the pie for 15 - 20 minutes. 2 When ready to bake, brush the top with egg wash and sprinkle with sanding sugar. If you've covered the pie with a whole top crust, cut slits in the top. Bake for 20 minutes, then turn down the heat to 375°F and bake for additional time: for non-lattice, approximately 40 minutes, for lattice, approximately 50, both rotating halfway through. The crust should be golden brown and the filling should be bubbling. If parts of the crust start to look too dark, cover the darker parts with small patches of foil to protect them from the heat. 3 Allow the pie to cool completely before serving. You may make this pie in advance, but it is best served the same day that you bake it.

 

Step by step:


1. Adjust oven rack to lower position and preheat the oven to 425°F.

2. Place apple slices in a large bowl or pot.

3. Pour boiling water directly over top. Cover and set aside at room temperature for ten minutes.

4. Drain apples well and transfer to a large bowl. Allow to cool for 20 minutes, tossing occasionally.

5. Transfer to a large bowl and toss with the dried fruit.

6. Whisk together the sugar, starch, and spices and add to the apple mixture. Toss until well-coated. pour the contents of the bowl into the chilled pie shell. Cover with the top crust, either by cutting the chilled top crust into strips and weaving a lattice, or by covering the pie with the whole crust. Crimp the sides and chill the pie for 15 - 20 minutes.

7. When ready to bake, brush the top with egg wash and sprinkle with sanding sugar. If you've covered the pie with a whole top crust, cut slits in the top.

8. Bake for 20 minutes, then turn down the heat to 375°F and bake for additional time: for non-lattice, approximately 40 minutes, for lattice, approximately 50, both rotating halfway through. The crust should be golden brown and the filling should be bubbling. If parts of the crust start to look too dark, cover the darker parts with small patches of foil to protect them from the heat.

9. Allow the pie to cool completely before serving. You may make this pie in advance, but it is best served the same day that you bake it.


Nutrition Information:

Quickview
215k Calories
1g Protein
0.86g Total Fat
51g Carbs
1% Health Score
Limit These
Calories
215k
11%

Fat
0.86g
1%

  Saturated Fat
0.21g
1%

Carbohydrates
51g
17%

  Sugar
42g
47%

Cholesterol
20mg
7%

Sodium
13mg
1%

Get Enough Of These
Protein
1g
3%

Fiber
4g
20%

Potassium
211mg
6%

Manganese
0.12mg
6%

Vitamin B6
0.1mg
5%

Vitamin B2
0.08mg
5%

Vitamin K
4µg
5%

Vitamin A
224IU
4%

Copper
0.09mg
4%

Phosphorus
32mg
3%

Magnesium
11mg
3%

Selenium
1µg
3%

Iron
0.48mg
3%

Vitamin B1
0.04mg
3%

Vitamin E
0.37mg
2%

Vitamin B5
0.23mg
2%

Folate
8µg
2%

Vitamin C
1mg
2%

Calcium
18mg
2%

Vitamin B3
0.31mg
2%

Zinc
0.18mg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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