Recipe Archives->Pies->Apple Fig

Apple Pie with Apricots and Figs
Serves 8 to 10.

8 dried apricots, chopped
8 dried figs
1 teaspoon cinnamon
1/2 teaspoon cardamom
2 tablespoons grated fresh ginger (optional)

2 tablespoons butter or oil
4 tart, crisp apples, cored and coarsely chopped
sweetener, to taste (such as Sucanat)
1 teaspoon ground cinnamon

Dough for 2 pie crusts

Boil one cup of water in a small saucepan and add the apricots,
figs, and spices. Simmer gently for 15 minutes, then remove fruit
with a slotted spoon.

Preheat oven to 375F. Melt the butter in a large heavy-bottomed
skillet and add the apples, stirring to coat. Sprinkle with sweetener
and cinnamon. Cook, stirring occasionally, until apples are beginning
to soften, about 5 to 10 minutes. Add stewed apricots and figs,
stirring gently to combine.

Roll out pie crust dough into a large circle and place on a baking
sheet. Spoon filling into the center of the crust, then spread it
out, leaving a 6-inch border of crust all around. Gently fold up
the crust toward the middle, overlapping as you go, leaving some
of the filling showing in the middle.

Bake in preheated oven for about 30 minutes, until crust is golden
and filling is bubbly. Allow to cool slightly before serving. May
be served warm, room temperature, or cold.

Variations:  Use raisins instead of figs, dried pears instead of
apricots, or add walnuts or pecans to the apples.

Printable version: apple-fig.txt.