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Autumn Harvest Pie

  • yield: Makes one 12-inch pie

Ingredients

  • 7 baking apples, such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
  • 7 Bosc pears, peeled, cored, and sliced 1/2 inch thick
  • 4 tablespoons all-purpose flour
  • 1 1/3 cups sugar, plus more for sprinkling
  • 1/2 teaspoon freshly ground nutmeg
  • Juice and zest of 1 lemon
  • 3 cups (12 ounces) fresh cranberries
  • Pate Brisee
  • 4 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons heavy cream
  • Sugar, for sprinkling

Directions

  1. Step 1

    Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.

  2. Step 2

    On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.

  3. Step 3

    Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.

  4. Step 4

    Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more.

Source
Martha Stewart Living, September 2002

Reviews (9)

  • 31 Oct, 2011

    The first time we had this pie, my daughter made it for us for Thanksgiving. It was to die for! Since then, it's become a family tradition to have it at whoevers house is hosting Thanksgiving dinner. The ingredients and amounts are exactly as they should be. You can't top perfection.

  • 31 Oct, 2011

    The first time we had this pie, my daughter made it for us for Thanksgiving. It was to die for! Since then, it's become a family tradition to have it at whoevers house is hosting Thanksgiving dinner. The ingredients and amounts are exactly as they should be. You can't top perfection.

  • 23 Nov, 2007

    the recipe calls for WAY too much fruit. when i say WAY too much, i can't even begin to describe how much of an understatement that is. i ended up with enough fruit mixture for 3 pies. insane. but its in the oven now and looks like its going to turn out to be a fantastic pie. i suggest using a total of 7 apples and pears combined, instead of 7 each. maybe even less. enjoy.

  • 20 Nov, 2007

    My pie ended up being in between the two comments below...soupy YES but still very good. I wish I'd gotten that carmelized sauce. I had trouble finding a deep enough pie dish. I think this was part of the problem.

  • 14 Nov, 2007

    I made this pie last year and it was wonderful! So good that I had to search for it again to make this year for Thanksgiving. I used a mixture of the all the apples listed above, but omitted the cranberries because I wanted something closer to an apple pie. The pie was not soupy, but had a very thick caramel-like sauce that bubbled out. Everyone loved it. If you like apple pie but are turned off by the tartness, try this recipe (without the cranberries).

  • 11 Nov, 2007

    This was the worst pie I've ever made. It's flavorless, soupy, and had a very soggy bottom crust.

  • 11 Nov, 2007

    This was the worst pie I've ever made. It's flavorless, soupy, and had a very soggy bottom crust.

  • 11 Nov, 2007

    This was the worst pie I've ever made. It's flavorless, soupy, and had a very soggy bottom crust.

  • 11 Nov, 2007

    This was the worst pie I've ever made. It's flavorless, soupy, and had a very soggy bottom crust.