Rustic Apple Pear Date Pie Recipes

RUSTIC APPLE PIE CROSTATA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt.
• Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

APPLE PEAR PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. , Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. , Bake at 350° for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.

RUSTIC APPLE PEAR DATE PIE RECIPE

Steps:

• For the Pastry 1. In the bowl of a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse for several seconds until the butter pieces are the size of peas. Add the egg and water. Pulse for several seconds more until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into a disc. 2. With the rack in the lowest position, preheat the oven to 190°C (375°F). Invert a 30 x 43-cm (12 x 17-inch) baking sheet and line the exposed bottom with parchment paper. 3. On a floured surface, roll the dough into a rectangle slightly larger than the baking sheet. Place the dough on the inverted sheet. Refrigerate for 30 minutes. For the Filling 1. In a bowl, combine the fruit and sugar. Arrange the fruit in the middle of the dough, leaving a margin of about 8 cm (3 inches) on all sides. Fold the edges of the dough inward to make a pie measuring about 23 x 36 cm (9 x 14 inches). 2. Bake until the crust is golden, 45 to 50 minutes. Let cool. 3. Slide the pie onto a large cutting board. Cut into squares and serve from the board. 4. Serve with caramel sauce, crème fraîche or vanilla ice cream.

RUSTIC APPLE TART

Steps:

• Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
• Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
• In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

RUSTIC PEAR AND APPLE TART

Steps:

• For crust:
• Mix flour, sugar, grated lemon peel, salt and ground mace in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.
• Butter 9-inch metal pie plate. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For filling:
• Preheat oven to 375°F. Finely chop slivered almonds in processor. Spread almonds on bottom of crust. Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground mace in small bowl. Toss half of sugar mixture with apples and pears. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter.
• Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.
• For whipped cream:
• Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)
• Serve tart warm or at room temperature with whipped cream.

RUSTIC FRUIT GALETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

RUSTIC APPLE-PEAR PIE

Steps:

• Preheat oven to 400 degrees.
• Place one pie crust in pie plate; set aside.
• Squeeze juice of one lemon over fruit to prevent fruit from turning brown; set aside.
• Combine sugars, flour, cinnamon and cardamon. Drain lemon juice off fruit; sprinkle sugar/flour mixture over fruit; toss to combine.
• Place fruit in pie plate on top of pie crust; dab butter over fruit. Place 2nd crust on top of fruit and pierce top several time with knife of fork.
• Bake 45 minutes. After 20 minutes of baking, loosely place a sheet of foil on top of pie to prevent crust from over browning.
• Once pie is done, remove from oven and cool for about 20 minutes before serving.
• Serve with a scoop of vanilla ice cream and drizzle with a caramel sauce, if desired.