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
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.