harvest moon fruit pie
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This is a good recipe for the fall and winter months. Best served with a large scoop of vanilla ice cream!
yield
8 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For harvest moon fruit pie
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pastry for a double-crust, 9-inch pie
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4 cGranny Smith apples, peeled, cored and sliced
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1 1/2 cgranulated sugar
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1 cfresh cranberries, ground
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1 cdried apricots, finely chopped
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2 Tbspall-purpose flour
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1 tspgrated orange rind
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1/2 tspground cinnamon
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1/4 tspsalt
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1/4 tspground nutmeg
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1 Tbspbutter
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pecans, walnuts, or sliced lemons, optional
How To Make harvest moon fruit pie
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1Roll half of the pastry to 1/8 inch thickness on a lightly floured surface. Place in a 9-inch pie plate. Set aside.
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2Combine the apple slices and the next 8 ingredients in a medium bowl and stir gently to combine.
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3Spoon the apple mixture into the prepared pastry shell. Dot the apple mixture with butter.
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4OPTIONAL: Top the apple mixture with chopped pecans, walnuts, or lemon slices.
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5Roll the remaining half of the pastry to 1/8 inch thickness; transfer the pastry to the top of the pie. Trim any excess pastry along the edges.
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6Fold the edges under and flute. Cut slits in the top crust to allow steam to escape.
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7Bake at 425 degrees F for 50 minutes. Cover the edges of the pie crust with a pie shield or aluminum foil to prevent over-browning, if necessary.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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