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Name: Christmas Apple Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Lemon juice; 1 ts Lemon zest; 10 lg Granny Smith apples; 2 ts Ground cinnamon; 40 g Dried apricots; chopped; 55 g Dried prunes; chopped; 2 tb Calvados; 1 1/2 tb Crystallised sugar; 1 tb Brandy; 1/2 ts Nutmeg; freshly grated; Sugar; 1 Egg white; 2 tb Heavy Cream; 450 g Sweet pastry; 25 g Dried figs; chopped; 1 ts Orange zest; 85 g Butter; unsalted

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INGREDIENTS

1 tb Lemon juice
1 ts Lemon zest
10 lg Granny Smith apples
2 ts Ground cinnamon
40 g Dried apricots; chopped
55 g Dried prunes; chopped
2 tb Calvados
1 1/2 tb Crystallised sugar
1 tb Brandy
1/2 ts Nutmeg; freshly grated
Sugar
1 Egg white
2 tb Heavy Cream
450 g Sweet pastry
25 g Dried figs; chopped
1 ts Orange zest
85 g Butter; unsalted

Servings

INSTRUCTIONS

First prepare the pastry. Divide into two parts, one a little larger than the other. On a lightly floured surface roll the smaller piece into a round approximately 1/4 inch slices. In a large frying pan melt the butter and brown until it has a slightly nutty aroma. Divide the apples in the pan and coat with butter. Sprinkle in the sugar and over heat saute the apples until lightly caramelised and tender, turn often so that they cook evenly. Pour in half the Calvados and brandy and cook until the alcohol burns off. Pour in the cream and stir thoroughly. Transfer and spread over a large baking tray to cool. Preheat the oven to 400F. Warm the remaining Calvados. Combine the chopped prunes, apricots and figs in a bowl and pour the calvados over, allow to infuse. In a large bowl combine the cooled apples and fruit mixture. Stir in the lemon juice, cinnamon, lemon and orange zest and nutmeg. Spoon the filling into the prepared pie tin, arrange the pastry disc on the top, brush with egg white and sprinkle with crystallised sugar. Bake for 30 minutes and then turn the oven down to 300F and bake for a further 20 minutes. Cook on a wire rack. Serve with a brandy sauce or cinnamon ice cream.

NOTES

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Christmas Apple Pie

1 tb Lemon juice
1 ts Lemon zest
10 lg Granny Smith apples
2 ts Ground cinnamon
40 g Dried apricots; chopped
55 g Dried prunes; chopped
2 tb Calvados
1 1/2 tb Crystallised sugar
1 tb Brandy
1/2 ts Nutmeg; freshly grated
 Sugar
1 Egg white
2 tb Heavy Cream
450 g Sweet pastry
25 g Dried figs; chopped
1 ts Orange zest
85 g Butter; unsalted

First prepare the pastry. Divide into two parts, one a little larger  than the other. On a lightly floured surface roll the smaller piece  into a round approximately 1/4 inch slices. In a large frying pan  melt the butter and brown until it has a slightly nutty aroma.    Divide the apples in the pan and coat with butter. Sprinkle in the  sugar and over heat saute the apples until lightly caramelised and  tender, turn often so that they cook evenly. Pour in half the  Calvados and brandy and cook until the alcohol burns off.    Pour in the cream and stir thoroughly. Transfer and spread over a  large baking tray to cool. Preheat the oven to 400F.    Warm the remaining Calvados. Combine the chopped prunes, apricots and  figs in a bowl and pour the calvados over, allow to infuse.    In a large bowl combine the cooled apples and fruit mixture. Stir in  the lemon juice, cinnamon, lemon and orange zest and nutmeg. Spoon  the filling into the prepared pie tin, arrange the pastry disc on the  top, brush with egg white and sprinkle with crystallised sugar.    Bake for 30 minutes and then turn the oven down to 300F and bake for a  further 20 minutes. Cook on a wire rack.    Serve with a brandy sauce or cinnamon ice cream.

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Nutrition

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Serving Size: 1 Serving (379g)
Recipe Makes: 8 servings

Calories: 251
Calories from Fat: 88 (35%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 25.4mg		8 %
Sodium 11.8mg		0 %
Potassium 319.2mg		8 %
Total Carbohydrate 41.7g		12 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 34.6g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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