APPLE FIG PIE RECIPES

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APPLE-FIG BROWN BETTY RECIPE - BETTYCROCKER.COM



Apple-Fig Brown Betty Recipe - BettyCrocker.com image

As good as Grandma's, this dessert overflows with juicy apple slices and sweet figs.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 8

5 cups soft white bread crumbs (about 10 slices bread)
1/4 cup granulated sugar
6 tablespoons butter or margarine, melted
3/4 cup packed brown sugar
2 teaspoons apple pie spice
4 large baking apples (about 2 lb), peeled, sliced (8 cups)
16 medium dried figs, quartered (1 cup)
1/2 cup apple cider

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 12x8-inch (2-quart) glass baking dish with butter or cooking spray.
  • In medium bowl, stir together bread crumbs, granulated sugar and butter. Spread 1/3 of crumb mixture in bottom of baking dish.
  • In medium bowl, stir together brown sugar and apple pie spice. Add apples and figs; stir to coat with sugar mixture. Spoon over crumb mixture in dish. Pour apple cider evenly over apple mixture. Top with remaining 2/3 of crumb mixture.
  • Bake 50 to 60 minutes or until apples are tender and topping is golden brown. Serve warm.

Nutrition Facts : Calories 480 , CarbohydrateContent 87 g, CholesterolContent 30 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 65 g, TransFatContent 1/2 g

APPLE AND FIG CUSTARD RECIPE | BON APPÉTIT



Apple and Fig Custard Recipe | Bon Appétit image

We call this delightful apple and fig custard recipe “dessert for breakfast.”

Provided by Claire Saffitz

Yield 8 Servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more for dish
2 tablespoons demerara sugar, plus more for sprinkling
½ cup granulated sugar
2 teaspoons finely grated lemon zest
1 vanilla bean, halved lengthwise
3 large eggs, room temperature
? cup whole milk, room temperature
2 tablespoons apple brandy or dark rum
¾ cup crème fraîche, room temperature
½ cup all-purpose flour
1 teaspoon kosher salt, plus more
2 pounds firm baking apples (about 4 large), peeled, cored, sliced into ½-inch-thick rings
6 ounces fresh mission figs, halved lengthwise

Steps:

  • Place rack in top third of oven; preheat to 450°. Butter a shallow 2-qt. baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
  • Blend eggs in a blender until very frothy, about 1 minute. With motor running, gradually stream in milk, then brandy. Add sugar mixture, crème fraîche, flour, and 1 tsp. salt and blend just until smooth. Let custard rest while you roast the apples.
  • Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
  • Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375° and bake custard until golden and center is firm, 30–35 minutes. Let cool slightly before serving.
  • Do Ahead: Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.

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