Harvest Pot Pie Pies Food

HARVEST PIE

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.

HARVEST POT PIE / PIES

Steps:

• Heat oil over med low heat.
• Add mushrooms, onion, celery, garlic and thyme. Cover.
• Cook 10 minutes stirring occasionally.
• Uncover, increase heat to med and cook 5 minutes more or until mushrooms begin to brown.
• Add wine, simmer two minutes or until liquid evaporates.
• Add squash, potatoes, beans, corn and 5 cups water. Cover and simmer 7 minutes.
• Whisk cornstarch with 1/2 cup liquid from veggies.
• Simmer a minute or until thickened. If making ahead cool and put in refrigerator for up to 2 days.
• Preheat oven to 425F
• Coat 2 baking sheets with cooking spray.
• Cut 4 circles from one puff pastry sheet. Repeat with remaining sheet.
• Cut leaves from scraps.
• Chill tops and leave 15 minutes.
• Adhere leaves to top by brushing on water.
• Bake 15 minutes or until brown and puffy.
• Store cooked tops up to 2 days in air tight container.
• Reheat filling, warm tops if needed.
• Ladle filling into small pie dishes or ramekins.
• Top with crusts and serve.