HARVEST PIE

Harvest Pie image

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.