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Harvest Pie




Source of Recipe


Elaine


Recipe Introduction


Your favorite double-crust pie dough recipe



List of Ingredients




1 cup fresh apple cider
4 cups peeled, cored and sliced apples
3 cups cored and sliced ripe pears
1 1/2 cups peeled and seeded sugar pie pumpkin, cut into 1/2-inch chunks
1/3 cup dried cranberries
1/3 cup granulated sugar
2 tablespoons cornstarch
1/3 cup firmly packed light brown sugar
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Milk
Granulated sugar for glaze


Recipe



Prepare pastry and refrigerate until firm enough to roll, about 1 hour.

On sheet of lightly floured waxed paper, roll larger portion of pastry into 131/2-inch circle with floured rolling pin. Invert pastry over 9-inch deep-dish pie pan. Center it, then peel off paper. Tuck pastry into pan, without stretching it, and let edge of pastry drape over side of pan. Refrigerate while preparing filling.

Place cider in small saucepan, bring to boil, and let boil until reduced to 1/4 to 1/3 cup; keep heat-proof measuring cup nearby to check it. Set aside. Put apples, pears, pumpkin and cranberries in large mixing bowl. Add reduced cider and granulated sugar and toss well to mix. Set aside 10 minutes.

Preheat oven to 400 degrees.

In small mixing bowl, combine cornstarch and brown sugar. Add this to the fruit and mix again. Mix in lemon juice, lemon zest, cinnamon and cloves. Set aside.

On another sheet of floured waxed paper, roll other half of pastry into 111/2-inch circle.Moisten rim of pie shell with damp pastry brush or finger. Turn filling into crust, smoothing top with your hands. Invert top pastry over filling, center it, and peel off paper. Press pastries together at dampened edge, then trim pastry flush to edge of pan with paring knife.

Using fork or paring knife, poke several steam vents near edge of pie to check juices there later. Brush top of pie lightly with milk and sprinkle with granulated sugar.

Place pie directly on center oven rack and bake 30 minutes, then reduce oven temperature to 375 degrees. Remove pie from oven and place it on large, dark baking sheet covered with aluminum foil. Place back in oven and bake until juices bubble thickly at edge, another 30 to 40 minutes. Transfer pie to cooling rack and let cool 30 to 60 minutes before serving. Makes 8 to 10 servings.