Ingredients
- 8 pitted prunes
- ¼ cup dried apricots
- ¼ cup muscatels or raisins
- ¾ cup apple juice
- 410 g can pie apples
- 1 tablespoon caster sugar
- 1 teaspoon grated orange rind
- 1 cup plain flour
- 1 tablespoon caster sugar
- 90 g cold butter, cubed
- 2–3 tablespoons cold water
- 1 tablespoon soft brown sugar
- 50 g ground hazelnuts
Method
1. Place the prunes, apricots and muscatels in a bowl and cover with apple juice. Leave to soak for a minimum of 1 hour. Drain well and combine with the pie apples, sugar and orange rind. Pour into a 20 cm diameter pie plate, smooth surface, cover and set aside.
2. Place the flour, sugar and butter in a food processor. Process for 30 seconds or until the mixture is fine and crumbly. Add 2 tablespoons of the water and process for 20 seconds or until the mixture just comes together. Add more water if necessary to form the dough.
3. Turn onto a lightly floured surface and knead briefly to form a smooth dough. Cover with plastic wrap and refrigerate for a minimum of 1 hour. Grate three-quarters of the dough into a large bowl. Using your hands, gently mix through the brown sugar and hazelnuts. Spread the mixture evenly over the fruit in the pie dish.
4. Roll the remaining pastry into two thin strands, 60 cm long, and twist together to form a rope. Place around the edge of the pastry to form a pastry rim. Refrigerate for 30 minutes. Preheat the oven to 210°C (190°C gas). Bake for 10 minutes, reduce the heat to 180°C and bake for another 20 minutes or until the pastry is cooked through and browned. Serve the pie hot or warm, with cream or ice cream, if desired.
