Apple and Fig Crumble

Filling

8 dried figs, stemmed
8 large Cortland, Northern Spy or Granny Smith apples, peeled, and thinly sliced
1 tablespoon fresh lemon juice
1 1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch black pepper
1 teaspoon salt
2 tablespoons cold butter cut into bits

Olive Oil Pie Dough

1 ½ cups unbleached all purpose flour
1 teaspoon salt
1 teaspoon sugar
Scant 1/2 cup light olive oil
2 tablespoons cold water

Crumb Topping

½ cup unbleached all purpose flour
½ cup brown sugar
7 tablespoons frozen unsalted butter, grated on a cheese grater
½ cup slivered almonds

Place the figs in a bowl and cover them with warm water. Allow them to plump up for 20 minutes. Drain off the water and cut the figs into small pieces.

Combine the apple slices in a large bowl with the figs and lemon juice. In a smaller bowl, mix together the sugar, cinnamon, cloves, pepper and salt.
Pour the sugar mixture over the apple mixture and coat them well. Set aside while you make the dough.

Mix the flour, salt and sugar together in a bowl or the bowl of a food processor fitted with a steel blade. Pour the oil slowly into the bowl or through the food processor feed tube with the motor running. Combine until the mixture is coarse and looks like uncooked oatmeal. Add the water a little at a time until a smooth ball of dough is formed. Do not add too much water or the dough will be tough. Just enough so that the dough holds together. Gather the dough into a ball, wrap it in plastic wrap and refrigerate for an hour.

Preheat the oven to 375F

On a lightly floured board surface, roll out the dough and line a 9 x 2 - inch pie plate. Crimp the edges. Spread the filling into the crust, packing it in well. Dot the filling with the butter.

In a bowl combine the topping ingredients; do not mash the grated butter. Sprinkle the topping evenly over the filling.

Place the pie in a large brown paper bag and close it with some staples or paper clips. Place the bag on a baking sheet and bake for about 1 hour.

Remove the bag from the oven and carefully cut open the bag with a pair of scissors. Let the pie cool, then remove from the bag.

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