Fall Fruit Pie Recipe
Servings: 8
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Ingredients:
Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 tsp salt
- 1 tbsp granulated sugar
- 6-8 tbsp ice water
Fall Fruit Filling:
- 2 medium apples, peeled, cored, and sliced
- 2 medium pears, peeled, cored, and sliced
- 1 cup cranberries (fresh or frozen)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Zest and juice of 1 orange
- 1 tsp vanilla extract
Egg Wash:
- 1 egg, beaten
- 1 tbsp milk
Optional Topping:
- Turbinado sugar for sprinkling
Instructions:
1. Make the Pie Crust:
- In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Gradually add the ice water, one tablespoon at a time, mixing just until the dough begins to come together. Be careful not to overwork the dough.
- Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
- In a large bowl, combine the sliced apples, pears, and cranberries.
- In a separate bowl, mix the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and cloves. Sprinkle this mixture over the fruit and toss to coat.
- Add the orange zest, orange juice, and vanilla extract to the fruit mixture. Stir until the fruit is evenly coated.
3. Assemble the Pie:
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out one of the chilled dough disks into a circle about 12 inches in diameter. Carefully transfer the rolled dough to a 9-inch pie dish, pressing it into the bottom and sides.
- Pour the fruit filling into the prepared crust, spreading it out evenly.
- Roll out the second dough disk into another 12-inch circle. You can either place it whole over the filling and cut a few slits in the center for steam to escape, or create a lattice top by cutting the dough into strips and weaving them over the filling.
- Trim the excess dough around the edges and crimp the edges to seal. Brush the top crust with the egg wash (beaten egg mixed with milk) and sprinkle with turbinado sugar for a beautiful, golden finish.
4. Bake the Pie:
- Place the pie on a baking sheet to catch any drips and transfer it to the oven.
- Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, until the crust is golden brown and the filling is bubbling.
- If the crust is browning too quickly, cover the edges with aluminum foil to prevent over-browning.
5. Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set and makes slicing easier.
- Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Perfect Fall Fruit Pie:
- Apple and Pear Varieties: Choose firm and slightly tart apples and pears that hold their shape when baked. Granny Smith apples and Bosc pears work well for this pie.
- Customize the Filling: You can add other fall fruits like figs or even some dried fruits like raisins or dried cranberries for added texture.
- Spice it Up: Feel free to adjust the spices to your taste. A pinch of cardamom or a splash of bourbon can add a unique twist to the filling.
- Avoid a Soggy Bottom: To prevent the crust from becoming soggy, you can brush the bottom crust with a thin layer of beaten egg white before adding the filling. This creates a barrier that helps keep the crust crisp.
Storage:
- Store any leftovers covered in the refrigerator for up to 4 days. You can reheat individual slices in the oven at 350°F (175°C) for about 10 minutes.
- If you wish to freeze the pie, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Enjoy the Flavors of Fall:
This fall fruit pie is a celebration of the season’s best fruits, combined with warm spices and a flaky, buttery crust. It’s perfect for holiday gatherings, family dinners, or simply as a comforting dessert to enjoy on a crisp autumn evening.