Autumn Harvest Pie
11 ingredients
1 steps
Ingredients
- 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
Directions
-
1{"0":"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.","2":"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.","4":"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.","6":"Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.","8":"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."}
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