Fall Harvest Pie

Submitted by Janice Gill

"This is a pie with a really new fall flavour. I adapted it from one in the current Homemaker's magazine. I used Gravenstein Apples but any tart cooking apple will do"

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 1 pie
• Serves: 6-8

ingredients

• 1 pie shell, unbaked
• 2 eggs
• 1 tablespoon cornstarch
• 1⁄3 cup corn syrup
• 1⁄3 cup maple syrup
• 1⁄4 cup melted butter
• 1⁄4 cup brown sugar
• 1⁄4 cup granulated sugar
• 2 teaspoons grated orange zest
• 2 1⁄2 cups chopped pecans
• 2 cups cranberries
• 1 cup grated apple

directions

1. Line a 9-inch pie plate with pastry and prick with a fork.
2. Bake for 10 minutes in 425F oven.
3. Renmove from oven and lower oven temperature to 400F.
4. While shell is baking, beat eggs with cornstarch until smooth.
5. Add butter, syrups, sugar, orange zest, cranberries, pecans and apples.
6. Pour into the partially baked pie shell and return to the 400F oven
7. Bake 35 minutes.
8. Cool completely before serving.