harvest moon fruit pie
This is a good recipe for the fall and winter months. Best served with a large scoop of vanilla ice cream!
No Image
prep time
20 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- pastry for a double-crust, 9-inch pie
- 4 cups Granny Smith apples, peeled, cored and sliced
- 1 1/2 cups granulated sugar
- 1 cup fresh cranberries, ground
- 1 cup dried apricots, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon grated orange rind
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter
- pecans, walnuts, or sliced lemons, optional
How To Make harvest moon fruit pie
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Step 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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Step 2Combine the apple slices and the next 8 ingredients in a medium bowl and stir gently to combine.
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Step 3Spoon the apple mixture into the prepared pastry shell. Dot the apple mixture with butter.
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Step 4OPTIONAL: Top the apple mixture with chopped pecans, walnuts, or lemon slices.
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Step 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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Step 6Fold the edges under and flute. Cut slits in the top crust to allow steam to escape.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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