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Deep-Dish Winter Fruit Pie With Walnut Crumb

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Introduction

Deep-Dive into the heart of winter with this irresistible Deep-Dish Winter Fruit Pie. A warm, comforting dessert that perfectly captures the essence of cold months with a medley of fresh and dried fruits nestled in a crumbly walnut crust.

Tips for this recipe

Ensure your butter is chilled when making the pie crust to achieve that desirable flaky texture. Pre-prepping fruit slices can save time during assembly and maintain a balanced cooking process.

Why you will love this recipe

This Deep-Dish Winter Fruit Pie offers an inviting combination of sweet, tart flavors that satisfy any craving for comfort food while celebrating seasonal produce at their best.

Ingredients

1 3/4 cups (8 3/4 ounces) all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water
1 teaspoon freshly squeezed lemon juice
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup packed (5 3/4 ounces) brown sugar
3/4 cup (3 ounces) raw walnuts, coarsely chopped
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
6 tablespoons (3 ounces) unsalted butter, melted
1 cup (5 1/2 ounces) dried figs
4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
1 cup (4 ounces) cranberries, fresh or frozen
1/2 cup (3 1/2 ounces) granulated sugar
2 tablespoons cornstarch

Adviced equipments

Deep Dish Pie Pan
Silicone Baking Mat
Mixing Bowls (Set)
Chef’s Knife
Cutting Board
Food Processor or Blender
Measuring Cups and Spoons (Set)
Rubber Spatula
Parchment Paper

History of the recipe

The tradition of baking a fruit-centric pie during winter dates back centuries as a celebration of harvest and resilience through cold seasons. This particular version pays homage to that history with its deep, buttery crust and vibrant array of fruits symbolizing the hearty fare preferred in chillier months.

fun facts about this recipe

The pie’s deep dish style makes it an ideal vehicle for a rich combination of winter fruit, creating a generous serving that’s perfect for sharing. Its crumb topping, infused with walnuts and spices, adds a delightful contrast in texture and taste. Additionally, using fresh ingredients like figs, apples, pears, and cranberries not only enhances the flavor but also provides a nutritious twist on this classic comfort food.

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Deep-Dish Winter Fruit Pie With Walnut Crumb

Deep-Dish Winter Fruit Pie With Walnut Crumb

amanda

Equipment

  • Deep Dish Pie Pan

  • Silicone Baking Mat

  • Mixing Bowls (Set)

  • Chef's Knife

  • Cutting Board

  • Food Processor or Blender

  • Measuring Cups and Spoons (Set)

  • Rubber Spatula

  • Parchment Paper

Ingredients

  • 1 3/4 cups (8 3/4 ounces) all-purpose flour

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon fine sea salt

  • 12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes

  • 3 tablespoons ice water

  • 1 teaspoon freshly squeezed lemon juice

  • 3/4 cup (3 3/4 ounces) all-purpose flour

  • 3/4 cup packed (5 3/4 ounces) brown sugar

  • 3/4 cup (3 ounces) raw walnuts, coarsely chopped

  • 1 1/2 teaspoons ground cinnamon

  • 1/4 teaspoon fine sea salt

  • 6 tablespoons (3 ounces) unsalted butter, melted

  • 1 cup (5 1/2 ounces) dried figs

  • 4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)

  • 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)

  • 1 cup (4 ounces) cranberries, fresh or frozen

  • 1/2 cup (3 1/2 ounces) granulated sugar

  • 2 tablespoons cornstarch

Instructions

1

Instruction 1

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.
2

Instruction 2

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, an electric mixer, 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 ingredients and stir just until the dry ingredients are moistened.
3

Instruction 3

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.
4

Instruction 4

Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-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.
5

Instruction 5

To make the walnut crumb topping, mix 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.
6

Instruction 6

Position a rack in the lower third of the oven and preheat the oven to 375°F.
7

Instruction 7

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
8

Instruction 8

Slice each fig into 4 to 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.
9

Instruction 9

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.
10

Instruction 10

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.
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