nutritional information

Per Slice:

  • Calories: 365
  • Protein: 4 g
  • Total Fat: 9 g
  • Saturated Fat: 5 g
  • Carbohydrates: 72 g
  • Cholesterol: 36 mg
  • Sodium: 163 mg
  • Fiber: 5 g
  • Sugar: 42 g

Rustic Armagnac-Apple Pie

Rustic Armagnac-Apple Pie

Serves 12

Rev up your apple pie repertoire with this free-form beauty that’s loaded with dried apricots, figs, and cranberries, plus a healthy splash of Armagnac, an aged brandy from Bordeaux.
  • 2 ¼ cups all-purpose flour
  • 1 ½ Tbs. sugar
  • ¾ tsp. salt
  • 1 stick (½ cup) cold unsalted butter or margarine, cut into small pieces
  • 1 large egg, beaten, or ¼ cup milk or soymilk, for brushing crust
  • ¼ cup turbinado sugar
  • ¼ lb. dried apricots, coarsely chopped
  • ¼ lb. dried figs, coarsely chopped
  • ¼ lb. dried cranberries or cherries
  • ¼ lb. raisins
  • Peel of 1 lemon, removed with peeler
  • ⅓ cup Armagnac, Cognac, or Calvados
  • 6 Granny Smith apples, divided
  • ¼–½ cup turbinado sugar
  • 2 Tbs. cornstarch
  • 1 Tbs. lemon juice

1. To make Crust: Pulse flour, sugar, and salt in food processor several times to combine. Add butter; pulse 5 times, or until mixture resembles coarse sand. Add 1/2 cup water; pulse until dough just comes together. Transfer to large piece of plastic wrap, and press into flat disk. Wrap tightly, and chill 1 hour, or overnight.

2. To make Filling: Place apricots, figs, cranberries, raisins, and lemon peel in large bowl; cover with boiling water, and let stand 20 minutes. Drain, and return to bowl. Add Armagnac while fruit is still hot. Let plump in liqueur until cool.

3. Grate 3 apples, and stir into dried-fruit mixture along with sugar, cornstarch, and lemon juice.

4. Preheat oven to 375°F. Roll out dough to 14-inch circle, and place on baking sheet coated with cooking spray. Spread dried-fruit mixture in center of Crust, leaving 2 1/2-inch border.

5. Peel, halve, core, and thinly slice 3 remaining apples. Arrange slices in concentric circles atop dried fruit. Fold dough border over apples to make rustic edges. Brush edges with egg; sprinkle edges with turbinado sugar. Bake 45 minutes to 1 hour, or until Crust is golden and edges of apples begin to brown.

November 2012 p.69

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Made this last night, turned out just like the picture. It took much longer to cook- 1:15-1:20 (which I find is usually standard for apple pie), however the crust was extremely hard and dry... so would make again but use a different pastry recipt. and best served warm w/ an ice cream or whipped cream (although perhaps I felt that way because of the crust).

becky - 2015-11-23 23:28:04