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Harvest Pie
Bake: 55 mins at 375°F
Ingredients
- Pastry for Single-Crust Pie (see recipe)
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2/3 cup all-purpose flour
- 1 cup chopped walnuts
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon finely shredded orange peel
- 1/8 teaspoon ground nutmeg
- 5 medium Jonathan apples or other cooking apples, peeled, cored and sliced (5 cups)
- 3 tablespoons orange juice
- 1/2 12 ounce package (1-1/2 cups) cranberries
Directions
1. Prepare and roll out Pastry for Single-Crust Pie and line pie plate as directed.
For topping:2. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar and 1/2 cup brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in 2/3 cup flour (mixture will be crumbly.) Stir in walnuts. Set aside.
For filling:3. In a small bowl, combine 1/2 cup granulated sugar, 2 tablespoons flour, cinnamon, vanilla, orange peel and nutmeg; set aside. In a large bowl, sprinkle apples with orange juice. Add sugar-cinnamon mixture and cranberries. Gently toss until coated.
4. Transfer apple mixture to the pastry-lined pie plate. Sprinkle the topping over apple mixture, mounding high (topping will be generous). To prevent overbrowning, cover edge of pie with foil. Place in a shallow baking pan.
5. Bake in a 375 degree F oven for 40 minutes. Remove foil. Bake 15 to 20 minutes more or until fruit is tender and filling is bubbly. If necessary, cover top of pie with foil the last 10 minutes to prevent overbrowning. Cool on a wire rack.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 2 tablespoons cold butter
- 4 - 5 tablespoons cold water
Directions
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and cold butter until pieces are pea-size.Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball.On lightly floured waxed paper, roll dough from center to edges into a circle about 12 inches in diameter. Place a 9-inch pie plate over the dough. Gently place your hand under wax paper and flip the dough into the pan; remove and discard waxed paper. Ease pastry into pie plate without stretching it.Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes.
