Winter Fruit Pie
- Preheat the oven to 190˚C/170˚C fan/gas mark 5.
- Cook the figs in boiling water for five minutes. Drain and set aside until cool enough to handle.
- Slice each fig in four and place in a large bowl with the rest of the fruit. In a small bowl, combine the sugar and cornflour, then add to the fruit and toss to coat.
- To make the topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Work the butter in with your hands until it resembles fine crumbs.
- Transfer the filling to a 9 x 13-inch pie dish and top with the walnut crumb. Bake in the lower third of the oven for 60-75 minutes, until the crumb is golden, the juices are bubbling around the edges and the fruit is tender when pierced with a skewer. If the crumb begins to get too dark towards the end, cover it with tin foil. Allow to rest for 10 minutes before slicing, then serve with custard.
- 150g dried figs, stems removed
- 240ml boiling water
- 4 small apples, peeled, cored and sliced 1cm thick
- 4 pears, peeled, cored, and sliced 1cm thick
- 110g cranberries
- 100g sugar
- 2 tbsp cornflour
For The Walnut Crumb Topping:
- 100g all-purpose flour
- 160g brown sugar
- 80g raw walnuts, coarsely chopped
- 1½ tsp ground cinnamon
- pinch of salt
- 85g Avomore Unsalted Irish Butter, melted