Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Autumn Harvest Pie 3.8 (16) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 12-inch pie Ingredients 7 baking apples, such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced ½ inch thick 7 Bosc pears, peeled, cored, and sliced ½ inch thick 4 tablespoons all-purpose flour 1 ⅓ cups sugar, plus more for sprinkling ½ teaspoon freshly ground nutmeg Juice and zest of 1 lemon 3 cups (12 ounces) fresh cranberries Pate Brisee for Plum Crumb Pie 4 tablespoons unsalted butter, cut into small pieces 2 tablespoons heavy cream Sugar, for sprinkling Directions 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. 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. 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. Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more. Rate it Print