There are few things more comforting than the aroma of a fruit pie in the oven on a cold, winter day. This recipe will surely fit the bill, as it pairs Granny Smith apples and pears with dried figs and cranberries for a unique, delicious filling. The crumb topping of sweet buttery oats and pistachios adds even more interest and a golden satisfying crunch. And it’s so easy to make…
- ¼ cup roughly chopped dried figs
- ¼ cup dried cherries or cranberries
- 4 small Granny Smith apples, peeled, cored, and sliced ½ inch thick
- 4 firm but ripe pears, peeled, cored, and sliced ½ inch thick
- ¼ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 single pie crust
- ⅓ cup all-purpose flour
- ½ cup brown sugar, lightly packed
- ½ cup shelled, unsalted pistachios, chopped
- ⅓ cup rolled oats
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Heat oven to 350°F.
- Gently combine fruit with sugars and cornstarch. Place in prepared pie crust.
- Combine all crumb topping ingredients except butter. Mix in butter until crumbles form. Sprinkle crumb topping evenly over pie.
- Bake pie 35–40 minutes or until crust and crumb are golden and fruit is tender when pierced with a wooden skewer. If crumb or crust becomes too dark before the pie if finished baking, cover the top with a piece of foil. Serve warm or at room temperature.
Suggested Serving: Serve with a cinnamon whipped cream or a pistachio ice cream.
- Calories 448kcal 22%
- Fat 17.4g 27%
- Saturated fat 8.2g 41%
- Carbs 73.1g 24%
- Sodium 181mg 8%
- 40.8g sugar
- 6.5g fiber
- 4.0g protein
- 23mg cholesterol