SWEET AUTUMN HARVEST PIE
Apples, pears and cranberries are what bring the special autumn flavor to this delectable pie. Serve with ice cream for the ultimate finale to your special meal.
Provided by JackieOhNo
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Place jellyroll pan on lower oven rack.
- Fit bottom crust into 9" pie pan.
- Flute; refrigerate.
- Roll out top crush to 1/4" thickness.
- Using a leaf-shaped cutter, cut out pastry leaves.
- Mix apples, pears, cranberries, 1-1/4 cups sugar, flour, lemon juice and cinnamon; spoon into crust.
- Brush crust edges with egg.
- Arrange leaf cutouts over filling, overlapping slightly.
- Brush with egg; sprinkle with remaining sugar.
- Place pan on hot baking sheet in oven.
- Bake 10 minutes.
- Reduce oven temperature to 350 degrees Fahrenheit.
- Bake 1 hour or until golden.
- Cool on rack.
Nutrition Facts : Calories 481.5, Fat 16.5, SaturatedFat 4.1, Cholesterol 26.4, Sodium 254.7, Carbohydrate 82.3, Fiber 6, Sugar 49.4, Protein 4.7
AUTUMN HARVEST PUMPKIN PIE
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
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
AUTUMN HARVEST PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 12-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. 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 dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.
- Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. 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 1/2 hours more.
MOM'S HARVEST APPLE PIE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
- Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.
AUTUMN HARVEST APPLE PIE (VEGAN )
This pie isn't only delicious but it looks wonderful, almost too good to eat. I made this a vegan pie because I don't do dairy. It takes a while to make, but its well worth the effort. I used my Easy Spelt pie crust for this pie. I included the recipe for the Apple Pie Spice and the pie crust in the directions below.
Provided by Chef Joey Z.
Categories Pie
Time 1h50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 400'F.
- APPLE PIE SPICE: I combined 1/2 teaspoons of ground cinnamon, 1/4 teaspoons ground nutmeg, 1/8 teaspoons allspice and 1/8 teaspoons ground cardamom.
- FOR THE PIE:.
- Core the apples and then using your food processor slicer blade prepare the apples.
- Put in a big bowl and add the raw cane sugar, packed brown sugar, flour and apple pie spice. Mix this up really well so all the apples are separated and covered.
- Once its done set aside and make your crust.
- EASY SPELT CRUST:.
- 3 cups flour (spelt).
- 1 teaspoons salt.
- 1/2 cup oil (light).
- 1/2 cup milk (non-dairy).
- Put the flour and salt in your food processor. Process to combine.
- In the mean time put oil and milk in a cup and mix well. Pour this through the feeding tube of the processor until you have a nice crumbly mixture.
- Turn it out onto a work surface and form into a ball. Divide in two and roll out.
- Put the bottom crust on your pie plate. Fill with the apple mixture. Drizzle the margarine over the apples.
- Roll out the top crust and put it on. Flute the edges.
- At this point I usually take what I have left of the crust and make some leaves or other decorations and put them on the pie as you can see in the photo. I brush the pie with some non-vegan milk and sprinkle with the tablespoon of sugar. Cut some steam holes in the top.
- Put the pie on a cookie sheet. The juices will run out so best to catch them.
- Place in the oven on the middle rack and bake for 30 minutes.
- Check the pie to see if the edges are getting too brown. I found at this point I had to cover them with a foil protector.
- At this point reduce the oven temperature to 325'F and bake for an another 40 minutes.
- At this point the crust should be golden brown and the juices bubbling out of the pie. If you want run a knife through the pie to make sure the apples are soft.
- Remove when done and cool on a metal rack. I use a dollop of soy or coconut whipped cream on top -- yummy!
- Bon Appetit!
Nutrition Facts : Calories 869, Fat 30.6, SaturatedFat 7.6, Sodium 479.2, Carbohydrate 149.7, Fiber 14.2, Sugar 93.1, Protein 6.7
BUTTERNUT HARVEST PIES
This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 pies (6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.
FALL HARVEST POT PIE SKILLET RECIPE BY TASTY
Here's what you need: unsalted butter, leek, garlic, butternut squash, carrot, gold potato, kosher salt, freshly ground black pepper, chicken broth, brussels sprouts, Campbell's® Cream of Chicken Soup, fresh thyme, fresh sage, heavy cream, parmesan cheese, cooked chicken, puff pastry, large egg, water
Provided by Campbell's
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
- Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1-2 minutes, until salt is dissolved and everything is combined.
- Pour in the chicken broth and simmer for 8-10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
- Add the Campbell's® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
- Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
- Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
- Cut out 4 leaf shapes from the excess dough.
- In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
- Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 49 grams, Fat 40 grams, Fiber 3 grams, Protein 19 grams, Sugar 5 grams
HARVEST PIE
There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
AUTUMN HARVEST PUMPKIN PIE
This is the best holiday pie I've ever tasted, with apple butter, orange and maple flavors mingling with the pumpkin. I use fresh pumpkin if I have a little extra time. —Stan Strom, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that 1 portion is slightly larger than the other; shape each into a disk. Wrap; refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill., Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes., Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.
Nutrition Facts : Calories 647 calories, Fat 28g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 277mg sodium, Carbohydrate 89g carbohydrate (47g sugars, Fiber 4g fiber), Protein 9g protein.
HARVEST PIE
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
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
FALL HARVEST PIE
This is a pie with a really new fall flavour. I adapted it from one in the current Homemaker's magazine. I used Gravenstein Apples but any tart cooking apple will do
Provided by Janice Gill
Categories Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Line a 9-inch pie plate with pastry and prick with a fork.
- Bake for 10 minutes in 425F oven.
- Renmove from oven and lower oven temperature to 400F.
- While shell is baking, beat eggs with cornstarch until smooth.
- Add butter, syrups, sugar, orange zest, cranberries, pecans and apples.
- Pour into the partially baked pie shell and return to the 400F oven
- Bake 35 minutes.
- Cool completely before serving.
Nutrition Facts : Calories 750.7, Fat 52.1, SaturatedFat 10.7, Cholesterol 90.8, Sodium 240.2, Carbohydrate 70.5, Fiber 7.5, Sugar 37.8, Protein 8.4
SAVORY AUTUMN LEAF PIES
Some of these small leaf-shaped hand-pies are filled with a mixture of roasted carrots, parsnips, garlic, and Swiss chard; others with cider-glazed shallots and Granny Smith apples.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 12
Number Of Ingredients 22
Steps:
- Make the dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and shortening, and process just until mixture resembles coarse meal. Pour in ice water, pulsing just until dough comes together. Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or overnight).
- Make the vegetable filling. Preheat oven to 425 degrees. Toss together carrot, parsnip, garlic, oil, 1 teaspoon salt, and the pepper in a small roasting pan or baking dish. Roast until golden and tender, about 30 minutes. Squeeze garlic from skins, and toss with vegetable mixture; discard skins.
- Heat butter in a skillet over medium-high heat. Add onion, and cook until translucent, about 1 minute. Add chard and remaining teaspoon salt, and cook until soft, about 4 minutes. Drain, and toss with vegetable mixture. Remove from heat, and let cool.
- Reduce oven temperature to 375 degrees. On a lightly floured work surface, roll out one disk of dough to 1/8 inch thick. Using a 4-inch leaf-cutter, cut out 12 leaves. Place on parchment-lined baking sheets. Place a heaping tablespoon of vegetable filling on each leaf.
- Whisk together egg yolk and cream. Roll out remaining dough to 1/8 inch thick. Cut out 12 more leaves. Using a small paring knife, etch veins on leaves. Brush edges of each filled leaf with egg wash; top with a veined leaf. Press edges together to seal. Brush tops with egg wash, and refrigerate for 30 minutes.
- Bake pies until golden brown, about 30 minutes. Serve warm.
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