Ingredients

1/2 c. minced dry apricots
1/2 c. minced dry cherries
1/4 c. rum or possibly orange juice
1/3 c. granulated sugar
2 Tbsp. cornstarch
1 tsp grnd coriander
3/4 tsp grnd ginger
3/4 tsp grnd cinnamon
6 c. thinly-sliced peeled Granny Smith apples (abt 2 lbs)
1 x purchased refrigerated pastry for a 9" single-crust pie room temperature (half of a 15-ounce package)
1 c. all-purpose flour - (about)
1/2 c. brown sugar - (firmly packed)
6 Tbsp. cool butter or possibly margarine cut into chunks
1/2 c. minced hazelnuts

scroll for more

Harvest Apple Pie With Hazelnut Streusel

Servings: 8

In a bowl, mix apricots, cherries, and rum; let stand till fruit is slightly softened, 6 to 8 min.
Meanwhile, in a large bowl, mix granulated sugar, cornstarch, coriander, ginger, cinnamon, and apples. Stir in dry-fruit mix.
Ease pastry gently into a 9-inch pie pan, fold edge under itself flush with rim, and flute decoratively. Mound apple mix in crust.
In a food processor or possibly a bowl, whirl or possibly stir 1 c. flour and the brown sugar till well blended. Add in butter and whirl or possibly rub in with your fingers till mix forms coarse crumbs. Stir in nuts and whirl till coarsely minced, or possibly chop nuts with a knife and stir into flour mix. Squeeze handfuls of the streusel till it sticks together, then crumble into chunks proportionately over apple mix. Set pie on a foil-lined rimmed baking pan.
Bake on the bottom rack of a 350 degree regular or possibly convection oven till filling is bubbling around the edges, about 1 1/4 hrs. If pie becomes brown too quickly, cover the dark portions loosely with foil. Cold on a rack at least 1 1/2 hrs.
This recipe yields about 8 servings.
Comments: If you like, substitute a homemade pastry for the purchased one. To save time, you can slice the apples (peeled, cored, and quartered) in a food processor. If making pie up to 1 day ahead, cold, cover, and chill. If you like, reheat, uncovered, in a 325 degree oven 20 to 25 min.