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Winter Fruit Pie




Difficulty:Moderate
Prep Time:60 Minutes
Cook Time:45 Minutes
Serves:8

Nutritional Information

This pie is great for the middle of the winter.

Ingredients

  • For the Filling:
  • 1 1/2 cups dried apples
  • 2 cups dried cherries
  • 1 1/2 cups dried apricots
  • 1 1/2 cups dried peaches
  • 1 1/2 cups currants
  • 2 orange, skin and pulp roughly chopped
  • 2 Granny Smith apple—peeled, cored and roughly chopped
  • 1/2 cup candied ginger
  • Pinch cayenne
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 2 teaspoons allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 2 cups ruby port wine
  • 1 cup brandy
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup unsalted butter
  • For the Pie:
  • One 9-inch double-crust pie dough
  • 3/8 cups butter, melted

Directions

  • 1. Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
  • 2. Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it.
  • 3. Make the pie: Preheat the Egg to 350°F with plate setter for indirect heat. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with dried fruit mixture.
  • 4. Place the pie on a cookie sheet and bake for 45 to 55 minutes, until the crust is golden brown and juices are bubbling.
  • 5. Cool completely before slicing, then serve at room temperature.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828