Get access to everything we publish when you sign up for Outside+ Join today!.
“During the crazy-busy holiday season, forget perfection,” recommends editor-in-chief Michele Crockett. “This free-form pie has a relaxed feel that’s perfect for unwinding with family and good friends.”
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.
- Serving Size 1 slice
- Calories 365
- Carbohydrate Content 72 g
- Cholesterol Content 36 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 5 g
- Sodium Content 163 mg
- Sugar Content 42 g