Rustic Fruit Desserts available for preview! Take a look, I think you will like it as much as I do.
I put one of the desserts on our menu for the Gourmet Group. In constructing the menu this time I was looking for recipes that weren't overly time intensive but would offer great flavor.
The Deep-Dish Winter Fruit Pie with Walnut Crumb seemed like the perfect finish to our meal. The introduction to the recipe billed it as a sensory treat: soft pears, slightly firm apples, texture and sweetness from figs, and tart cranberries to add a little "pop"! It was delicious. It wasn't a real sweet dessert and the walnut crumb was perfect with a statement made by the cinnamon! We added a scoop of ice cream which was the perfect compliment.
Deep-Dish Winter Fruit Pie with Walnut Crumb
Rustic Fruit Desserts
Baking time: 60-75 minutes
1 3/4 cups all-purpose flour
1 Tbsp granulated sugar
1/2 tsp fine sea salt
12 Tbsp cold unsalted butter, cut into 1/2 inch cubes
3 Tbsp ice water
1 tsp freshly squeezed lemon juice
To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredient and stir just until the dry ingredients are moistened.
Dump the dough onto a well-floured work surface and press it into a 6-inch disk.. Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll the chilled dough into a 14-inch disk, then line a 9 or 10 inch springform pan with the rolled-out dough. patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
Walnut Crumb Topping
3/4 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup raw walnuts, coarsely chopped
1 1/2 tsp ground cinnamon
1/4 tsp fine sea salt
6 Tbsp unsalted butter, melted
To make the walnut crumb topping, mi the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
1 cup dried figs
4 small apples, peeled, cored, and sliced 1/2 inch thick
4 pears, peeled, cored, and sliced 1/2 inch thick
1 cup cranberries, fresh or frozen
1/2 cup granulated sugar
2 Tbsp corn starch
Position a rack in the lower third of the oven and preheat the oven to 375° F.
To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup water for 5 minutes. Drain and set aside until cool enough to handle.
Slice each fig into 4 or 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling, thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.
Our newest member of the Gourmet Group prepared the dessert. She said that she thought the crust was a little dry to work with so you may need to add an additional tablespoon of water.
I really liked the fact that this did not have the sweetness common to most cobblers. It was a very nice ending to our meal.
Today, I am participating in Full Plate Thursday hosted by Miz Helen at Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Designs by Gollum.