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Wisconsin Harvest Pie

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Wisconsin Harvest Pie

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  • Makes: 8 servings
  • Prep 40 mins
  • Bake 15 mins
  • Bake About 50 mins

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This almond-kissed, fruit-packed pie comes from David Harper, of Richland Center, Wisconsin. He likes to serve it with a wedge of Wisconsin cheese, but it's just as good with vanilla ice cream or whipped cream! The recipe was a finalist in our annual recipe contest.

Ingredients

  • 1 recipe for Double-Crust Pie
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 cups thinly sliced, peeled and cored tart apples, such as granny smith
  • 1 cup dried cranberries
  • 1 cup frozen pitted tart red cherries, thawed and drained
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 teaspoon almond extract
  • 2 tablespoons butter
  • 1 egg white, lightly beaten
  • 1 tablespoon sugar
  • Wisconsin cheese or ice cream (optional)

Directions

  1. Preheat oven to 425 degrees F. Prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with pastry circle, trimming to 1/2 inch beyond edge of pie plate; set aside.
  2. In a very large bowl, stir together the 1/3 cup sugar, flour, and cinnamon. Add the apples, cranberries, and cherries; toss to coat. Add honey, maple syrup and almond extract. Toss to combine. Transfer apple mixture to pastry-lined plate. Dot with butter. Trim bottom pastry to edge of pie plate. Roll remaining pastry ball into a 12-inch circle. Cut slits in pastry circle; place on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry edge. Crimp edge as desired. Brush the top of pie with egg white and sprinkle with 1 tablespoon sugar.
  3. Place a foil-lined shallow baking pan on the rack below the pie in oven. Bake pie for 15 minutes. Reduce oven temperature to 375 degrees F. Bake about 50 minutes more or until crust is browned and filling is bubbly, covering loosely with foil the last 10 minutes to prevent overbrowning, if necessary. Cool on a wire rack for at least 3 hours. If desired, serve with cheese or ice cream.

Tip

  • Pastry for Double-Crust Pie In a large bowl stir together 2 1/2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half. Form halves into balls. On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a 12-inch circle.

Nutrition Facts

(Wisconsin Harvest Pie)

Servings Per Recipe 8, iron (mg) 2, calcium (mg) 31, Potassium (mg) 200, sodium (mg) 328, Cobalamin (Vit. B12) (µg) 0, vit. C (mg) 4, Thiamin (mg) 0, cal. (kcal) 554, pro. (g) 5, Fat, total (g) 23, vit. A (IU) 302, chol. (mg) 8, fiber (g) 5, sugar (g) 46, Trans fatty acid (g) 3, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 7, carb. (g) 85, Folate (µg) 84, Riboflavin (mg) 0, Monosaturated fat (g) 9, Polyunsaturated fat (g) 6, Niacin (mg) 3

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