Lattice pie with apples and dried figs
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This lattice pie is a delightful treat for a small family gathering. Its appearance and magical aroma will bring warmth and comfort to your home, and its flavor of spiced apples and dried fruits will leave no one indifferent. Add a fresh citrusy note of lemon zest and orange liqueur to the rich filling. And the pre-made pie dough will make the job much easier. It's the perfect treat for the colder months.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg of crisp apples (such as Granny Smith or Gala)
- 1/4 tsp ground allspice
- 2 tbsp (30 g) butter, cut into small pieces
- 1 large egg, beaten
- Large (400 gr.) chilled pie base
- Flour, for work
- 0.5 cups light raisins
- 1 cup pitted prunes
- 1 cup dried figs
- 0.5 cups dried cherries
- 1/3 cup sugar
- 1 tbsp instant tapioca
- 2 tsp orange liqueur or apple brandy
- 1 teaspoon finely grated lemon zest
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
We recommend
Recipes with similar ingredients: shortcrust pastry, tapioca, Orange liqueur, apple brandy, lemon zest, raisin, prunes, figs, dried cherries, allspice, cinnamon, apples, dried fruits
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll out 1 piece of dough into a 12-inch (30 cm) circle. Place it in a 9-inch (22 cm) pie pan and refrigerate while you prepare the filling.
- Prepare the fillingPeel and chop the apples. Puree the apples, raisins, prunes, figs, and cherries in a food processor until finely chopped. Transfer to a large bowl and combine with the sugar, tapioca, orange liqueur, lemon zest, cinnamon, salt, and allspice. Spoon the filling into the crust and scatter the butter pieces randomly.
- On a lightly floured surface, roll out the second piece of dough into a 30cm (12in) circle. Use a knife to cut into 1cm (0.5in) wide strips. Place half of the strips parallel to each other over the filling, 1cm (0.5in) apart. Working with one strip at a time, lay the remaining strips perpendicular to the first, interlacing them to form a lattice. Fold the overhanging edges of the dough under the crust and crimp them with your fingers. Brush the lattice with beaten egg.
- Place the pie on a rimmed baking sheet and place in the oven; bake until golden brown and the filling is bubbling, about 1 hour (cover the edges of the pie with foil if they are browning too quickly). Transfer the pie to a wire rack and cool completely until the filling is set, about 3 hours.
Categories:
Similar recipes
