Sunday, October 16, 2011

CJ Tierney's Apple Pear Fig Cranberry Pie

1 3/4 cups all purpose flour
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 tablespoons cold unsalted butter, cut into cubes
3 table spoons ice cold water
1 table spoon lemon juice

Put flour, sugar, and salt in bowl, stier to combine. put the bowl in the freezer for about 10 minutes. Add the butter to flour mixture and evenly coat it. Use mixer to make the mixture crumbly and coarse. stir water and lemon juice together. add to flour and butter mixture until dry ingredients are moist. press into a six inch disk and put into refridgerater for about 1 hour. roll out the dough enough to fit the pan. line the pan with the dough and cut off excess edges. place into fridge for another 30 minutes.

3/4 cup all purpose flour
3/4 cup packed brown sugar
3/4 cup walnuts chopped coarsely
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
6 tablespoon melted unsalted butter

Mix flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. stir in butter until the texture is crumb like. put in fridge until ready to use.

1 cup dried figs
4 small apples, cored, peeled and sliced
4 pears, cored, peeled, and sliced
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch

Remove stem from figs and boil figs in 1 cup of water for about five minutes. drain and wait until cool enough to handle. slice figs into 4 or 5 pieces and put into large bowl. add apples, pears and cranberries. seperatly add sugar and cornstarch together. then add mixture to fruit and toss until fruit is evenly coated. Set oven to 375.

Place fruit filling into pie crust. cover with walnut crumb topping. bake for about 60-75 minutes or until crumb is golden , the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierce by a skewer.

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