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Author Notes: This free-form pie came about as a melding of my fruit compote - a dish almost always in my refrigerator during the winter - and scones, which I often eat with the compote.
Choose an apple variety that softens when baked, such as Golden Delicious or Mutsu, or use a firm-ripe pear. If you can't find five-spice powder, it may be omitted, or you can use half of a star anise in the soaking liquid - just be sure to remove it before baking. —Foodwriter97426
- 1 cup chopped mixed dried fruit
- 1 cup orange or apple juice
- 1 teaspoon cinnamon
- 1/2 teaspoon five-spice powder
- 1/4 cup triple sec or other orange liqueur
- 1 large apple or pear, chopped
- 2 teaspoons sugar
- 1 teaspoon flour
- 1 cup whole-wheat pastry flour
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 cup cold butter, cut in cubes
- 2 tablespoons buttermilk
- Coarse sugar for sprinkling (optional)
- Combine dried fruit, juice and spices in a small saucepan. Bring to a boil, turn off the heat and stir in triple sec. Cover and let stand while you prepare the rest of the ingredients.
- Toss chopped apple with sugar and flour in medium bowl and set aside.
- Heat oven to 400 degrees. Combine dry ingredients for crust in large bowl. Cut in butter until mixture looks like coarse meal, with some pea-size chunks remaining.
- Add buttermilk and combine with a fork and then your fingers until dough comes together.
- Transfer to a lightly floured board and roll to about 1/8" thick. Carefully transfer to baking sheet.
- Add dried fruit mixture to apples and mix well.
- Spoon fruit onto center of dough, leaving about two inches around the edges. Fold edges up over filling, pinching excess dough together to form a rough circle. Sprinkle dough with coarse sugar if desired.
- Bake 30-35 minutes until nicely browned. Serve warm, topped with ice cream or yogurt if you like.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)