from Best Recipes of the Maritime Provinces
Chef Denis Bettinger of Moncton’s Delta Beausejour Hotel with its long-established fine-dining Windjammer Room provided the recipe for this delicious and decadent dessert.
Ingredients
Sweet dough:
½ cup granulated sugar
½ cup butter, softened
1 small egg, beaten (or 1 large egg yolk)
1 cup all-purpose flour
Filling:
½ cup raisins
¾ cup apple juice
½ cup water
½ cup granulated sugar
4 medium-large apples, peeled and sliced
1 tablespoon butter
1 teaspoon grated lemon zest
½ teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon cinnamon
2 tablespoons cornstarch
1/3 cup water
¼ cup walnut halves, chopped
Topping:
¼ cup butter, melted
½ cup granulated sugar
½ cup all-purpose flour
½ cup rolled oats
¼ cup maple syrup
Directions
Sweet dough: With a mixer, whip sugar and butter until light and fluffy. Add egg and continue to beat. Mix in flour and form into a ball. Roll the dough on a floured surface to fit into a shallow 9-inch pie plate.
Filling: In a saucepan, combine raisins, apple juice, water and sugar. Add apples, butter, zest, juice, salt and cinnamon. Bring to a boil, reduce heat and simmer over medium heat for 5 minutes. Dissolve cornstarch in cold water and stir into raisin mixture. Bring to a boil, then simmer 3 minutes. Remove from heat and stir in walnuts. Spoon into pie plate lined with sweet dough.
Topping: Mix the butter and sugar, flour and oats and sprinkle over pie.
Bake in 350F oven for 35 to 45 minutes until crust is golden brown. Serve warm or chilled, drizzled with maple syrup.
Serves 6 to 8
Nada’s Tips & Tricks: I’ve used different fruit with this recipe and it works well. Try to use tart apples that are more juicy (McIntosh, Granny Smith, Courtland) and less pulpy (not Red Delicious).
Contents and images used with permission by Formac Publishing. Best Recipes of the Maritime Provinces – Formac