Harvest 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.

MOM'S HARVEST APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
• Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.

WATERMELON HARVEST PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
• Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
• Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.
• Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
• In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.

HARVEST APPLE PIE

Steps:

• First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
• Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
• Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
• Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
• Cool at least 3 hours before serving.