Best Winter Fruit Pie Recipes

DEEP-DISH WINTER FRUIT PIE WITH WALNUT CRUMB

Steps:

• To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
• Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
• Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
• To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
• Position a rack in the lower third of the oven and preheat the oven to 375°F.
• To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
• Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
• Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
• Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

WINTER FRUIT PIE

Steps:

• Prepare pie crust according to package directions for TWO-CRUST PIE using 9- inch pie pan. Place 1 prepared crust in pan press in bottom and up sides of pan, leaving 1/2 inch of bottom crust extending beyond edge of pan.Heat oven to 425°F. In large saucepan, combine cranberries, raisins and water. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat simmer about 10 minutes or until cranberries pop open. Remove from heat. Stir in orange juice, 2 tablespoons margarine, orange peel, 1 cup sugar, walnuts, cinnamon, nutmeg and allspice mix well. Add egg and cracker crumbs beat well. Pour into crust-lined pan. Top with second crust seal and flute edges. Cut slits in top crust in spoke fashion brush with 1 tablespoon melted margarine. Sprinkle with 1 tablespoon sugar.Bake at 425°F. for 10 minutes. Reduce oven temperature to 375°F. Bake an additional 20 to 30 minutes or until golden brown. Serve warm or cool with ice cream. Nutrition Per Serving: Calories 500 Protein 5g Carbohydrate 64g Fat 26g Sodium 250mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.