Fall Harvest Pie Recipes
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
FALL HARVEST PUMPKIN SPICE CAKE PIE RECIPE - (4.3/5)
Provided by HotDishHomemaker
Number Of Ingredients 18
Steps:
- 1. Prepare your Pie Crusts and set aside. Preheat oven to 350 degrees. 2. Time to make the Cake Pie filling. In a large mixing bowl add the dry Cake Mix, 2/3 Cup Sugar, 4 Eggs, 1/3 Cup Coconut Oil, 1/3 Cup Sour Cream, the Pumpkin, Ginger, Nutmeg, Cinnamon, Cloves and the 1/4 Cup Water. With a handheld mixer, beat on low until the ingredients all come together, then continue to mix for an additional 2 minutes until the batter is smooth. 3. Pour equal amounts of Batter into the 2 Pie Crust Shells. The Batter won't go completely to the top and that is what we want because the Cake Batter will rise. 4. Time to bake the Cake Pie. Place both Cake Pies in the oven and bake for 35-50 minutes. All ovens cook differently so we are looking for a light golden color crust and the filling is done when a toothpick inserted in the center comes out clean. 5. Once the Cake Pie is done, cool completely, before we add the Frosting. Don't worry if your Cake Pie has a few cracks in the top. No one will ever know once we add the Frosting and Nuts. 6. Let's make the Frosting while the Cake Pie is cooling. In a large mixing bowl add the Cream Cheese, and Butter. Using a handheld mixer, cream them together until smooth. Next add in the Orange Food Coloring and blend together. Slowly start adding the Powdered Sugar and alternate with the Heavy Cream keeping the mixer speed on low. Once the Powdered Sugar is combined, increase the speed to medium high and continue to mix until the Frosting is smooth. 7. Refrigerate the Frosting for about 20 minutes while the Cake Pies finish the cooling process. Refrigerating the Frosting will give it a better spreading consistency when we frost the Cake Pies. 8. Using a Frosting spatula, spread the Frosting evenly over the tops of both the Cake Pies, going to the edge of the crust. 9. Now you can sprinkle the top with the Walnuts 10. Refrigerate any leftovers in the refrigerator since we have Cream Cheese Frosting on our Cake Pies. Recipe by: Hot Dish Homemaker
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