Autumn Surprise Pie Food

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.

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.