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
Ingredients
- Filling
-
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
- Crust
-
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)
Directions
-
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.
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