Deep-Dish Winter Fruit Pie with Walnut Crumb Recipe

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Deep-Dish Winter Fruit Pie with Walnut Crumb
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Ingredients
18
Count
Nutrition
556
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Position a rack in the lower third of the oven and preheat the oven to 375°F.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 555.61 Kcal (2326 kJ)
Calories from fat 480.28 Kcal
% Daily Value*
Total Fat 53.36g 82%
Cholesterol 137.25mg 46%
Sodium 230.16mg 10%
Potassium 81.92mg 2%
Total Carbs 19.57g 7%
Sugars 9.37g 37%
Dietary Fiber 1.14g 5%
Protein 2.4g 5%
Vitamin C 2mg 3%
Vitamin A 0.6mg 21%
Iron 0.4mg 2%
Calcium 38.8mg 4%
Amount Per 100 g
Calories 569.07 Kcal (2383 kJ)
Calories from fat 491.92 Kcal
% Daily Value*
Total Fat 54.66g 82%
Cholesterol 140.58mg 46%
Sodium 235.73mg 10%
Potassium 83.9mg 2%
Total Carbs 20.04g 7%
Sugars 9.6g 37%
Dietary Fiber 1.17g 5%
Protein 2.46g 5%
Vitamin C 2.1mg 3%
Vitamin A 0.7mg 21%
Iron 0.4mg 2%
Calcium 39.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

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