Apple, Fig and Almond Pie

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.

I added chopped dried figs and ground almonds to the apples to soak up any excess juice and provide a bit more texture and flavour to the filling. I also made the basic shortcrust pastry with SR flour as I like the soft, crumbly result it gives. Using lard in the pastry also adds to the 'shortness'.

Ingredients

250g SR flour

60g lard

65g salted butter

cold water, to mix

1 large cooking apple

1 large eating apple - or more, see note at end

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

Method
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.

Prepare filling - peel core and slice the apples and put into a bowl. Add the zest and the juice of half a lemon, and mix to coat the apple slices. Mix in the sugar, ground almonds and fig pieces.

On a floured surface, roll the pastry into a rough circle shape about 40cm (16") across, and transfer to a baking sheet. 

Heap the filling into the centre, leaving a 8-10cm margin all round.

Fold the margin of pastry up over the filling, gathering any excess into folds. This should leave a small area in the centre not covered with pastry - if you have too much pastry, break away a little from the edges to leave a hole in the centre.

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.