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.
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
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
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 :
HARVEST SWEET POTATO PIE
Years ago, we baked pies a few days before holiday gatherings and placed them in a tall pie safe on our back porch. My father called this sweet potato pie recipe "royal pie," because he thought it was fit for a king. It's a treasured hand-me-down family recipe. -Fae Fisher, Callao, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings (2 pies).
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes., In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
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.
KELLYMAC'S AUTUMN HARVEST SOUP
This is a recipe that I came up with before going out of town. I needed to get rid of some perishable ingredients and didn't want to have to go to the store to buy anything else. I started with a pear and sweet potato soup recipe and improvised from there. Please let me know your alterations and suggestions. I hope you enjoy this recipe!
Provided by KellyMac6
Categories Pears
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and garlic in butter over medium heat until soft, but don't let brown.
- Add pears and yam and cover, cooking 5-8 mins until yam is soft.
- Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
- Add cooking sherry and half and half in the last 10 minutes of cooking.
- Remove from heat and add pumpkin. Stir until combined.
- Allow to cool for 15-30 minutes.
- Puree in food processor or blender.
- Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.
Nutrition Facts : Calories 192.6, Fat 4.1, SaturatedFat 2.2, Cholesterol 8.5, Sodium 609.8, Carbohydrate 27.3, Fiber 4, Sugar 11.8, Protein 5.2
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