This pie was a last minute idea, to use up the last windfall cooking apple, and to make a change from fruit crumble. I was in a rush to get it into the oven before the F1 Grand Prix started, so decided to go with a free-form pie, as it wouldn't matter too much if there was any pastry shrinkage. I did have time to rest the pastry after it was mixed, but I don't think it was entirely necessary in these circumstances.
about 10 dried figs, each cut into six pieces
zest and juice of half a lemon
2 tablespoons ground almonds
3 tablespoons sugar, plus extra for sprinkling on top
Rub the butter and lard into the flour, and use enough cold water to make a soft but not sticky dough. (I find it easier to rub in the fat if it has warmed up a bit from the fridge temperature.) Gather the dough into a ball, knead lightly, wrap in clingfilm and rest in the fridge for 15 minutes.
Brush the pastry with water and sprinkle thickly with sugar.
Bake in a preheated oven (190C) for about 45 minutes, until the pastry is golden brown.
Serve warm, with cream or Greek yogurt.
I'm happy that I judged the added figs and ground almonds correctly - there were no excess juices to make the pastry base soggy. The figs added a lovely flavour and texture to the apples, and the lemon could be tasted too.
Note - You can see from the cut pie that the filling is not very deep. This amount of pastry could easily have taken more filling - at least another apple - but I had to go with what I had available.