Christmas Apple Pie

By á-170456

Ingredients

• 1 recipe Sugar Dough (see recipe)
• 1/4 cup chopped pitted prunes
• 1/4 cup chopped dried apricots
• 1/4 cup chopped dried figs
• 1/4 cup Calvados
• 6 tablespoons unsalted butter
• 5 pounds Pippin or Granny Smith apples - (abt 10)
• 1 cup sugar
• 2 tablespoons brandy
• 2 tablespoons heavy cream
• 1 tablespoon lemon juice
• 2 teaspoons ground cinnamon
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1/2 teaspoon freshly-grated nutmeg
• 1 large egg white lightly whisked
• 1 1/2 tablespoons crystallized sugar see * Note

Details

Servings 8

Preparation

Step 1

* Note: Crystallized sugar, a coarse sugar with larger granules than granulated sugar is used to sprinkle on certain pastries before baking, for a shinier look. It can be found in specialty food or cake decorating stores. Substitute granulated sugar if crystallized is unavailable.

Prepare the crust: Divide the pastry into two parts; one a little larger than the other. Wrap the smaller piece in plastic wrap and refrigerate until needed. On a lightly floured surface, shape the larger piece of pastry into a round ball. With a lightly floured rolling pin, roll into a circle about 1/8-inch thick and about 11 inches in diameter. Fit pastry circle into a 9-inch pie plate. With a small sharp knife, trim the edges leaving about 1/2 inch overhang. Chill for about 30 minutes while you prepare the filling. (If you are using a glass pie plate, remove fron the refrigerator about 15 minutes before filling.)

Prepare the filling. In a small bowl combine the chopped prunes, apricots and figs with the Calvados. Set aside to allow fruit to plump.

Peel, core and slice the apples into 1/4-inch thick slices. In a large, heavy skillet, over medium-high heat, melt 3 tablespoons of butter and cook until it just begins to brown. Add about half of the sliced apples and toss to coat in the butter. Sprinkle about 1/2 cup sugar over and continue to cook for about 10 to 15 minutes or until apples are tender and caramelized. Pour in 1 tablespoon of brandy and ignite. Cook for about 30 seconds until alcohol burns off. Stir in 1 tablespoon heavy cream. Transfer caramelized apples to a large mixing bowl; set aside to cool. Repeat this process with remaining apples, sugar, brandy and cream. Stir plumped, dried fruits, lemon juice, cinnamon, lemon and orange zests and nutmeg into apple mixture. Set aside until ready to assemble pie.

To cut lattice strips. On a lightly floured board, roll out the reserved piece of sugar pastry dough into a rectangle about 5 1/2 inches by 11 inches, about 1/8-inch thick. Cut a strip of thin cardboard, 1/2-inch wide and 10 inches long. Tightly wrap the strip in plastic wrap and use as a guide for cutting the strips. With a sharp knife cut the pastry into ten 1/2-inch wide strips. Carefully arrange the strips on a large parchment-lined baking sheet. Cover loosely with plastic wrap; refrigerate until needed.

Assemble the pie. Pre-heat oven to 400 degrees. Spoon apple and fruit filling into prepared pie shell, gently mounding. Place 5 pastry strips evenly spaced over the mounded apple filling and across the entire pie, leaving ends unattatched. Fold every other strip back halfway (strips 1, 3 and 5). For the next layer of cross strips, place one center cross strip, directly across filling in the middle of the pie and at right angles to the first layer of strips. Replace folded-back strips. Fold back halfway the alternate strips (strips 2 and 6). Position second cross strip. Repeat until the five cross strips are placed on top of the bottom layer of 5 strips and a lattice has been woven.

Brush the entire edge of the pie with water and tuck overhang over the ends of the pastry strips; press and seal edges securely. Flute or pinch to form a decorative edge around the pie. Brush latticework with beaten egg white and sprinkle with crystallized sugar.

Bake for 30 minutes; reduce temperature to 350 degrees and bake from 35 to 40 minutes longer or until crust is golden. If crust is browning too much around edges, loosely cover edges with foil. Cool on a wire rack for at least 15 minutes before serving.

Serve warm with scoops of Cinnamon Ice Cream or Vanilla Ice cream and a stick of cinnamon.

This recipe yields 8 to 10 servings.

Wine Recommendation: If you haven't tried Calvados before, this might be a good opportunity. It's the famous apple brandy from Normandy in France and although it's usually fiery, it has a magical apple flavor that is the perfect partner for this apple pie. Pour into a brandy balloon, swirl around using the heat of your hand to warm it a little and release the bouquet. Then sip slowly between bites of the pie.