It’s not Pi Day yet, but there’s no reason to believe my first pie will be the one that hits the target. So, here’s my opener in anticipation of March 14th, a dried cherry/dried apricot/apple pie in a nut crust. I’m calling it an end-of-winter fruit pie because it’s made with what I have on hand as I wait for spring, summer, and fresh stone-fruits to arrive.
The recipe follows.
1 cup dried Montmorency cherries
1 cup dried apricots, chopped
1/2 cup Amaretto (or substitute 1/2 c. apple juice or orange juice)
Let the dried fruit soak in the Amaretto (or juice) for a few hours.
2 Granny Smith apples, peeled and sliced
1/2 teaspoon ground cardomom
3 tablespoons brown sugar
2 tablespoons tapioca (or flour)
Mix together then add to dried fruit mixture. Toss and let stand for 15 minutes.
In a food processor, grind:
1 cup almonds
1 cup rolled oats
1 cup whole wheat pastry flour
2 tablespoons brown sugar
1/2 teaspoon salt
Add 6 tablespoons cold butter and pulse until mixture resembles coarse meal.
Gradually add about 1/3 cup very cold water, pulsing, until mixture starts to hang together. Spread evenly into 9 inch pie pan, patting crumbs down into a pie crust shape.
Put filling into crust and bake at 300 oF for 25-35 minutes, until edges of crust are lightly browned and fruit filling is soft.
We’ll be enjoying this with vanilla ice cream or whipped cream, depending on how the vote goes.