Ingredients: |
Ingredients: Crust
2 1/2 C. Flour
1 tsp. Salt
1 tsp. Sugar
1 C.Unsalted Butter, cold, cut-up
1/4-1/2 C. Ice Water
Filling
7 Baking Apples, Peeled, Cored, & Slice4d 1/2" thick
7 Bosc Pears
4 T. Flour
1 1/3 C. Sugar
1/2 tsp. Apple pie spice
1/4 tsp. Nutmeg
lemon juice & zest from 1 lemon
3 C.(12 oz) Cranberries, fresh
4 T. unsalted Butter, Cut-up
2 T.Heavy Cream
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Directions: |
Directions:Crust
All ingredients must be cold. In bowl of food processor, put flour, sugar & salt. Add pieces of butter & process for about 10 seconds or just until mixture resembles coarse meal. Add water, a little at a time, just until dough holds together without being wet or sticky. test the dough by squeezing a small amount together. If it is crumbly, add more water. Grasping the ends of the plastic wrap wsith your hands, press the dough into a flat circle with fists. Wrap in plastic& chill for 1 Hr.
Filling
Preheat oven to 400 degrees. Combine apples & pears in a large mixing bowl. Add flour, sugar,nutmeg, apple pie spice, lemon juice, zest,. Mix together. Add cranberries & toss gently. Set aside. on a lightly floured surface, roll out dough to a rough 18"circle about 1/8" thick. Line a 12" pie dish with dough. transfer apple mixture into pastry line pan. Dot the top with butter. Fold & overlap the pastry over the friut. brush with cream. Sprinkle sugar lightly & evenly over top of pie. Transfer to a lined Baking Sheet. Bake 20 Min. Lower Temp. to 350 degrees & continue to bake until bubbling (1 1/2 Hrs or more) |
This recipe for Autumn Harvest Pie is from