AUTUMN HARVEST PIE

AUTUMN HARVEST PIE image

Categories Fruit

Yield 8 slices

Number Of Ingredients 11

7 baking apples, such as Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
7 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
Pie crust dough
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy cream
Sugar, for sprinkling

Steps:

Preheat oven to 400 degrees. 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 pie dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough. The excess will hang over the side. Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold the excess dough onto the top of the fruit, creating a container kind of top-crust. You'll cinch it in places to get it just right. It shouldn't be big enough to meet in the middle, but it's fine if it does. 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 1/2 hours more, or until crust is nice and golden.