Best Sweet Autumn Harvest Pie Recipes

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HARVEST PIE



Harvest Pie image

This is my favorite pie and it is the most requested pie that I make for Thanksgiving. I think this recipe came from BHG or Family magazine.

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.

Nutrition Facts : Calories 289.6, Fat 12.6, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.2, Carbohydrate 42.5, Fiber 4.3, Sugar 22.1, Protein 3.8

AUTUMN SURPRISE PIE



Autumn Surprise Pie image

What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. -Karen Gauvreau, Portage, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon baking powder
6 tablespoons cold butter, cubed
1/3 cup fat-free milk
1-1/2 teaspoons cider vinegar
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 cups sliced peeled apples
2 cups sliced peeled ripe pears
1/3 cup raisins
3/4 teaspoon rum extract
TOPPING:
1 large egg, lightly beaten
1 teaspoon coarse sugar

Steps:

  • Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar., Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 217mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

AUTUMN HARVEST PUMPKIN PIE



Autumn Harvest Pumpkin Pie image

This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.

Provided by St. Paul Eric

Categories     Pie

Time 1h15m

Yield 1 9" pie

Number Of Ingredients 11

1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1 2/3 cups undiluted evaporated milk (usually 1 large can)
1 9 inch single unbaked pastry shell

Steps:

  • Preheat oven to 425 degrees F.
  • Blend the sugar, spices and salt together.
  • Add eggs, pumpkin and evaporated milk.
  • Stir to blend mixture well.
  • Pour into unbaked pie shell.
  • Bake in hot oven for 15 minutes.
  • Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
  • Cool pie before serving.
  • Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

Nutrition Facts : Calories 2544.1, Fat 103.4, SaturatedFat 38.3, Cholesterol 545, Sodium 3574.4, Carbohydrate 360.1, Fiber 20.1, Sugar 213.5, Protein 56.8

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