Quickly saut?ng the apples first gives them a silky texture and reduces the airspace that naturally occurs under the top crust as the apples shrink during baking.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2007
- 1 Double-Crust Sour Cream Pastry recipe
- 1 egg yolk
- 2 tablespoons coarse sugar
- 1/4 cup brandy kirsch or water
- 2/3 cups dried sour cherries
- 8 apples (such as Northern Spy or Jonagold) about 3 lb (1.5 kg)
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
MethodFilling: In microwaveable measuring cup or bowl, microwave brandy on high for 20 seconds or until steaming. Mix in cherries; let stand for 30 minutes.
Meanwhile, peel and core apples; cut into 1/4-inch (5 mm) thick slices and place in bowl. Add sugar, lemon juice and cinnamon; toss.
In large skillet, melt half of the butter over medium heat; cook half of the apples, stirring gently, until slightly tender and glazed, about 5 minutes. Transfer to large shallow glass dish.
Heat remaining butter in pan; cook remaining apples, stirring gently, for 4 minutes. Add cherries and any remaining brandy; cook, stirring, until almost no liquid remains, about 1 minute. Add to dish; toss and let cool to room temperature, about 20 minutes. Sprinkle with flour; toss to combine.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave ?inch (2 cm) overhang. Scrape filling into pie shell.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. Cut out decorative shapes from leftover pastry.
Brush egg mixture over pastry. Arrange cutouts on pastry and brush with egg mixture. Cut steam vents in top; sprinkle with coarse sugar. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for about 50 minutes or until pastry is deep golden and filling is bubbling. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 332 mg
- Protein 6 g
- Calories 552.0
- Total fat 26 g
- Cholesterol 90 mg
- Saturated fat 13 g
- Total carbohydrate 75 g
- Iron 17.0
- Fibre 0.0
- Folate 42.0
- Sodium 0.0
- Sugars 0.0
- Calcium 5.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 16.0
- Vitamin C 7.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0