Harvest Pie
- Makes: 8 servings
- Prep 45 mins
- Bake 1 hr to 1 hr
This dessert celebrates all the tastes of autumn with its crisp apples, tart cranberries, crunchy nuts, and soothing spices.
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
fresh or frozen cranberries (1 1/2 cups)
Directions
- Prepare and roll out Pastry for Single-Crust Pie and line 9-inch pie plate as directed.
- For topping: 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: 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.
- Transfer apple mixture to the pastry-lined pie plate. Sprinkle the topping over apple mixture, mounding high (topping will be generous). To prevent overbrowning, loosely cover pie with foil. Place in a shallow baking pan.
- Bake in a 375 degrees F oven for 40 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack.
Pastry for Single-Crust Pie
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
- 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.
- In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and cold butter until pieces are pea-size.
- On lightly surface use your hands to slightly flatten pastry ball. Roll roll dough from center to edges into a circle 12-inches in diameter. Wrap pastry circle around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into 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.
Nutrition Facts
(Harvest Pie)
Servings Per Recipe 8, sat. fat (g) 12, Niacin (mg) 2, chol. (mg) 38, Riboflavin (mg) 0, Folate (µg) 77, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 279, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 50, Potassium (mg) 227, fiber (g) 5, Polyunsaturated fat (g) 11, Trans fatty acid (g) 1, sugar (g) 48, pro. (g) 6, vit. A (IU) 486, cal. (kcal) 594, Fat, total (g) 30, Thiamin (mg) 0, carb. (g) 78, vit. C (mg) 9, Monounsaturated fat (g) 6, iron (mg) 2