Autumn Surprise Pie Recipes

SWEET AUTUMN HARVEST PIE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Place jellyroll pan on lower oven rack.
• Fit bottom crust into 9" pie pan.
• Flute; refrigerate.
• Roll out top crush to 1/4" thickness.
• Using a leaf-shaped cutter, cut out pastry leaves.
• Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
• Brush crust edges with egg.
• Arrange leaf cutouts over filling, overlapping slightly.
• Brush with egg; sprinkle with remaining sugar.
• Place pan on hot baking sheet in oven.
• Bake 10 minutes.
• Reduce oven temperature to 350 degrees Fahrenheit.
• Bake 1 hour or until golden.
• Cool on rack.

PECAN SURPRISE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/3 cup sugar and beat until smooth. Thoroughly mix in 1 egg and 1 teaspoon vanilla extract. Do not overbeat. Spread mixture into pastry shell. Sprinkle with chopped pecans.
• In a medium bowl, combine 3 beaten eggs, corn syrup, 1/4 cup sugar, 1 teaspoon vanilla extract, salt, cinnamon, and cloves. Mix until incorporated but not frothy. Pour mixture over pecan layer.
• Bake in preheated oven for 35 to 45 minutes, until filling is set and pecans are browned. Pie will be quite high, but will settle as it cools.

AUTUMN SURPRISE PIE

Steps:

• Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.