Apples stuffed with boozy dried fruit and baked in pastry
For the filling
- 3 tablespoons dried fruit (I used raisins, cranberries and chopped dates)
- 3 tablespoons spiced rum
- 3 tablespoons chopped walnuts
- 1/2 cup lightly packed light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the pastry
- 2 cups all-purpose flour (plus more for rolling)
- 1/4 teaspoon salt
- 1 tablespoon white sugar
- 1/2 stick cold unsalted butter, cut into pieces
- 1/2 cup lard
- 1 egg
- 1-2 tablespoons ice cold water
- 4 small firm baking apples (like Crispin or Pink Lady)
- 2 tablespoons melted butter
- 2 teaspoons white sugar, divided
For the filling
- In a small bowl, stir together dried fruit and rum. Cover with plastic wrap and allow to sit overnight.
- Drain the fruit and return it to the bowl. Add the walnuts, cinnamon, nutmeg and brown sugar and mix to combine.
For the crust
- In a food processor or bowl, whisk or pulse together the flour, salt and sugar. Add the butter and lard. Pulse until mixture resembles crumbs or use a pastry blender. Add the egg and pulse a few times or stir together.
- Remove the crust mixture to a bowl. Adding water a teaspoon at a time, fold together the dough with a spatula until it begins to hold together. Pat it into a square with your hands, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit and prepare a baking pan with parchment paper.
- Core and peel your apples. If they’re quite rounded on the bottom, you can cut off the bottom 1/4 inch so they will sit flat.
- Flour a rolling surface and roll out the dough into a 12-inch by 12-inch square. The dough will be about an eighth of an inch thick. Slice into four 6-inch squares.
- Place an apple in the center of each square, fill with stuffing and crimp the edges together as shown.
- Using a pastry brush, coat the apple packets with melted butter and sprinkle each with a 1/2 teaspoon of white sugar.
- Bake until golden brown, about 40 minutes. Let cool for 10 minutes or to room temperature and serve with fresh whipped cream or vanilla ice cream.
- I needed 1 tablespoon of water for the crust but it might take more depending on humidity and the water content of your other ingredients.
- If you have an automatic thing that peels and cores apples, which I don’t, it is perfectly alright to use a knife to cut a square around the core and push it out and then peel the apple with a vegetable peeler.
- Serving Size: 4