Harvest Pie Food

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AUTUMN HARVEST PIE



Autumn Harvest Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch pie

Number Of Ingredients 11

7 baking apples, such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
7 Bosc pears, peeled, cored, and sliced 1/2 inch thick
4 tablespoons all-purpose flour
1 1/3 cups sugar, plus more for sprinkling
1/2 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

Steps:

  • 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.

HARVEST PIE



Harvest Pie image

This is my favorite pie and it is the most requested pie that I make for Thanksgiving. I think this recipe came from BHG or Family magazine.

Provided by Lacielou

Categories     Pie

Time 1h25m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 12

2 pie crusts
1 1/2 lbs granny smith apples, peeled, cored, and sliced. (about 6 cups)
1 lb pear, peeled, cored and sliced. (about 3 cups)
1/2 cup dried cherries or 1/2 cup dried sweetened cranberries
2/3 cup sugar, plus
1 tablespoon sugar
1/3 cup sliced natural almonds
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, lightly beaten with 1 tbsp. water

Steps:

  • Heat oven to 400°F.
  • Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
  • In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
  • Pour into prepared pie crust.
  • Roll out second pie crust.
  • Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
  • Place pie crust over filling and pinch top and bottom edges together.
  • Brush lightly with egg wash and place cut-outs randomly over crust.
  • Brush cut outs with egg wash.
  • Sprinkle remaining 1 tablespoons sugar over pie.
  • Bake at 400°F for 20 minutes.
  • Cover edges with foil and reduce heat to 350°F.
  • Bake for an additional 35 minutes or until nicely browned and bubbly.
  • Cool pie completely on wire rack.

Nutrition Facts : Calories 289.6, Fat 12.6, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.2, Carbohydrate 42.5, Fiber 4.3, Sugar 22.1, Protein 3.8

HARVEST PIE



Harvest Pie image

There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 10

2 cans (8 ounces each) crushed pineapple
1 package (12 ounces) fresh or frozen cranberries, chopped
1 cup packed brown sugar
1/2 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter
3/4 cup chopped walnuts or pecans
1/2 teaspoon almond extract, optional
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

  • Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts :

MOM'S HARVEST APPLE PIE



Mom's Harvest Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

3 large Granny Smith apples, peeled, cored, and sliced
1 orange, zested
1 cup fresh cranberries
1/3 cup raisins
1/4 cup walnuts, chopped
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, enough for top and bottom (from your own favorite recipe)
1/4 cup half-and-half
Sugar, for sprinkling

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.

BUTTERNUT HARVEST PIES



Butternut Harvest Pies image

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 pies (6 servings each).

Number Of Ingredients 10

1 large butternut squash (about 4 pounds)
1 package (10-1/2 ounces) silken firm tofu
1 cup sugar
1/3 cup cornstarch
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg or ground mace
2 graham cracker crusts (9 inches)
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

HARVEST APPLE PIE



Harvest Apple Pie image

This is a no fail recipe - If you have trouble with conventional pie crusts this is for you. This recipe is by Laura Going and was a grand prize winner in a BC Women magazine contest. It is delicious

Provided by Bergy

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup soft butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
250 g cream cheese, room temperature
1 teaspoon instant coffee
1 large egg
1/3 cup sugar
1/3 cup sugar
1/2 teaspoon cinnamon
4 cups apples, peeled & sliced
3 -4 tablespoons slivered almonds

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.

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