Rustic Armagnac-Apple Pie
- 2 1/4 cups all-purpose flour
- 1 1/2 Tbs. sugar
- 3/4 tsp. salt
- 1 stick ( 1/2 cup) cold unsalted butter or margarine, cut into small pieces
- 1 large egg, beaten, or 1/4 cup milk or soymilk, for brushing crust
- 1/4 cup turbinado sugar
- 1/4 lb. dried apricots, coarsely chopped
- 1/4 lb. dried figs, coarsely chopped
- 1/4 lb. dried cranberries or cherries
- 1/4 lb. raisins
- Peel of 1 lemon, removed with peeler
- 13 cup Armagnac, Cognac, or Calvados
- 6 Granny Smith apples, divided
- 1/4 1/2 cup turbinado sugar
- 2 Tbs. cornstarch
- 1 Tbs. lemon juice
- 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.
- 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.
- Grate 3 apples, and stir into dried-fruit mixture along with sugar, cornstarch, and lemon juice.
- Preheat oven to 375F.
- 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.
- 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.
flour, sugar, salt, butter, egg, turbinado sugar, dried apricots, dried figs, cranberries, raisins, lemon, cognac, apples, turbinado sugar, cornstarch, lemon juice
Taken from www.vegetariantimes.com/recipe/rustic-armagnac-apple-pie/ (may not work)