Sweet Autumn Harvest Pie
"Apples, pears and cranberries are what bring the special autumn flavor to this delectable pie. Serve with ice cream for the ultimate finale to your special meal."
photo by momaphet
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 prepared double crust pie crust
- 1 1⁄2 lbs granny smith apples, peeled, cored, cut into 1/2-inch-thick slices
- 1 1⁄2 lbs bartlett pears, peeled, cored, cut into 1/2-inch-thick slices
- 1⁄2 cup fresh cranberries, chopped
- 1 1⁄4 cups sugar
- 1 teaspoon sugar
- 1⁄4 cup flour
- 2 tablespoons lemon juice
- 3⁄4 teaspoon cinnamon
- 1 egg, beaten
directions
- Preheat oven to 425 degrees Fahrenheit.
- Place jellyroll pan on lower oven rack.
- Fit bottom crust into 9" pie pan.
- Flute; refrigerate.
- Roll out top crush to 1/4" thickness.
- Using a leaf-shaped cutter, cut out pastry leaves.
- Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
- Brush crust edges with egg.
- Arrange leaf cutouts over filling, overlapping slightly.
- Brush with egg; sprinkle with remaining sugar.
- Place pan on hot baking sheet in oven.
- Bake 10 minutes.
- Reduce oven temperature to 350 degrees Fahrenheit.
- Bake 1 hour or until golden.
- Cool on rack.
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Reviews
-
This is a fabulous pie! The flavor combination is wonderful, perfect with Syrah, champagne and tea (not at the same time)! I increased the cranberries almost 1/4 cup and decreased the sugar by 1/4 cup and increased the cinnamon just a little. The pie was a little tart, but for us it was perfect served with vanilla ice cream and/or whipped creamed. The two challanges I ran into - first I had to wait almost two weeks from when I bought my pears to when they ripe enough to use - they were still not as ripe as you would want if eating them out of hand. So planning ahead is necessary. Second - I increased my crust recipe by 1/4, this wasn't near enough to do the leaf cut outs without having to reroll part of the pastry, which due to time limits I had to do, resulting in part of my crust being tougher then the rest. Next time I would either skip the all over leaf cut out crust and just add a couple to decorate a regular top crust or increase my crust recipe by at least half. Thanks Jackie for a lovely new pie recipe which I will definetly make again. Made for PRMRT.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
