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Christmas Apple Pie

food network daily, food6

450 gm sweet pastry
85 gm butter; unsalted
2 tablespoon calvados
2 tablespoon double cream
40 gm dried apricots; chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon nutmeg; freshly grated
1 1/2 tablespoon crystallised sugar
10 large granny smith apples
1 sugar
1 tablespoon brandy
55 gm dried prunes; chopped
25 gm dried figs; chopped
2 teaspoon ground cinnamon
1 teaspoon orange zest
1 egg white

First prepare the pastry. Divide into two parts, one a little larger than the other. On a lightly floured surface roll the smaller piece into a round approximately 1/4 inch slices. In a large frying pan melt the butter and brown until it has a slightly nutty aroma. Divide the apples in the pan and coat with butter. Sprinkle in the sugar and over heat saute the apples until lightly caramelised and tender, turn often so that they cook evenly. Pour in half the Calvados and brandy and cook until the alcohol burns off. Pour in the cream and stir thoroughly. Transfer and spread over a large baking tray to cool. Preheat the oven to 400F. Warm the remaining Calvados. Combine the chopped prunes, apricots and figs in a bowl and pour the calvados over, allow to infuse. In a large bowl combine the cooled apples and fruit mixture. Stir in the lemon juice, cinnamon, lemon and orange zest and nutmeg. Spoon the filling into the prepared pie tin, arrange the pastry disc on the top, brush with egg white and sprinkle with crystallised sugar. Bake for 30 minutes and then turn the oven down to 300F and bake for a further 20 minutes. Cook on a wire rack. Serve with a brandy sauce or cinnamon ice cream. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Yield: 8

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