Harvest Pie

Rating: Unrated

This dessert celebrates all the tastes of autumn with its crisp apples, tart cranberries, crunchy nuts, and soothing spices.

Source: Midwest Living
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Harvest Pie

Ingredients

Directions

  • Prepare and roll out Pastry for Single-Crust Pie and line 9-inch pie plate as directed.

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  • 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°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.

Nutrition Facts (Harvest Pie)

Per Serving:
594 calories; 30 g total fat; 12 g saturated fat; 11 g polyunsaturated fat; 6 g monounsaturated fat; 38 mg cholesterol; 279 mg sodium. 227 mg potassium; 78 g carbohydrates; 5 g fiber; 48 g sugar; 6 g protein; 1 g trans fatty acid; 486 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Pastry for Single-Crust Pie

Ingredients

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.

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  • 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.

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