Fruit Pie - - Torta Ripiena di Frutta

Prep Time: 1 hours, 20 minutes

Cook Time: 50 minutes

Ingredients:

• ** The Dough **
• 1 2/3 cups (200 g) white flour
• 3/4 cup (150 g) unsalted butter
• 1/2 cup (100 g) sugar
• 3 yolks
• The grated zest of a half a lemon
• ** The Filling **
• 1/2 pound (200 g) crumbled amaretti (almond macaroons available in delicatessens)
• 2 1/4 pounds (1 k) apples
• 2 1/4 pounds (1 k) pears
• 3/4 pound (300 g) dried prunes, soaked in water for 24 hours
• 1/4 (100 g) pound raisins
• 1/2 pound (200 g) walnut meats
• A stick of cinnamon (2 inches, or about 5 cm)
• 1 cup sugar (or more to taste)

Preparation:

Peel and core the fruit that requires it, and simmer all of the fruit and the cinnamon stick until the mixture is much reduced in volume, stirring often lest it stick to the bottom of the pot. When it looks dry add the sugar and cook for a few minutes more, stirring constantly to keep the mixture from sticking. Remove and discard the cinnamon stick.

Roll out the most of the dough an eighth of an inch thick and use it to line a pan that's at least three fingers high; a springform pan whose sides are detachable would be ideal. Sprinkle the dough with the amaretti and fill the pan with the cooked fruit. Roll the remaining dough as thin as possible and cover the pie with the sheet, sealing it well around the edges so not a drop of juice is lost. Brush with a lightly beaten egg yolk and bake for about an hour, or until a pretty golden color. The Italian recipe doesn't give a temperature. I'd suggest preheating the over to 450 F (220 C) and baking the pie for 15 minutes, then reducing the heat to 350 F (170 C) and baking for the remainder.

Some people also add whole amaretti dipped in grappa to the filling, and the pie should be served warm.

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