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
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 :
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.
GOLDEN HARVEST APPLE PIE
You'll think Grandma was baking in the kitchen when you taste your first bite of this old-fashioned pie. The golden, tender crust holds a yummy apple filling with a hint of orange.-Drew Menne, Vineyard Haven, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., Sprinkle flour over the pastry. Combine the sugar, cinnamon and nutmeg; layer into pastry alternately with apples. Dot with marmalade and butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk., Bake at 425° for 15 minutes. Reduce heat to 375°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.
Nutrition Facts : Calories 413 calories, Fat 21g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 320mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
WATERMELON HARVEST PIE
Made with the rind of the watermelon. Let the hogs go hungry tonight!
Provided by Lisa Olson
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
- Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
- Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.
- Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
- In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 63.3 g, Fat 22.4 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 4.5 g, Sodium 308.1 mg, Sugar 33.3 g
HARVEST APPLE PIE
This is a no fail recipe - If you have trouble with conventional pie crusts this is for you. This recipe is by Laura Going and was a grand prize winner in a BC Women magazine contest. It is delicious
Provided by Bergy
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
- Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
- Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
- Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
- Cool at least 3 hours before serving.
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.
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
More about "harvest pie recipes"
HARVEST PIE | MIDWEST LIVING
From midwestliving.com
Calories 594 per serving
- For topping: In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar and 1/2 cup brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in 2/3 cup flour (mixture will be crumbly.) Stir in walnuts. Set aside.
- For filling: In a small bowl, combine 1/2 cup granulated sugar, 2 tablespoons flour, cinnamon, vanilla, orange peel and nutmeg; set aside. In a large bowl, sprinkle apples with orange juice. Add sugar-cinnamon mixture and cranberries. Gently toss until coated.
- Transfer apple mixture to the pastry-lined pie plate. Sprinkle the topping over apple mixture, mounding high (topping will be generous). To prevent overbrowning, loosely cover pie with foil. Place in a shallow baking pan.
HARVEST PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 294 per servingServings 10
- Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.
HARVEST PIE - SIDE DISH RECIPES
From fooddiez.com
HARVEST FRUIT AND NUT PIE RECIPE | MYRECIPES
From myrecipes.com
HARVEST TOMATO PIE | HEARTH AND VINE
From hearthandvine.com
HARVEST PIE - RECIPES | COOKS.COM
From cooks.com
RECIPE | HARVEST VEGETABLE PIE | NATALIE MACLEAN
From nataliemaclean.com
AUTUMN PIE RECIPES - THERESCIPES.INFO
From therecipes.info
HARVEST PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HARVEST PUMPKIN PIE | CANADIAN LIVING
From canadianliving.com
RECIPES - HALF BAKED HARVEST
From halfbakedharvest.com
35 FALL PIE RECIPES TO BAKE THIS SEASON | ALLRECIPES
From allrecipes.com
HARVEST PIE - PILLSBURY.COM RECIPE
From crecipe.com
COCO'S HARVEST PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY HARVEST PEAR PIE | IOWA FOOD & FAMILY PROJECT
From iowafoodandfamily.com
HARVEST PIE RECIPE - PILLSBURY.COM
From pillsbury.com
DRUID HARVEST PIE — SUGAR AND SCRIBE
From sugarandscribe.com
HARVEST PIE (TDN) RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HARVEST PIE RECIPE: HOW TO MAKE IT
SPICY HARVEST PIE RECIPE | RECIPELAND
From recipeland.com
HARVEST PIE RECIPE | RECIPELAND
From recipeland.com
GESINE'S HARVEST PIES | PUMPKIN PIE RECIPES, HARVEST PIE ...
From pinterest.ca
WILD HARVEST PIE RECIPE
From ediblewildfood.com
HARVEST APPLE PIE - CRISCO®
From criscocanada.com
PIE RECIPES: HARVEST PIE
From all-pierecipes.blogspot.com
RECIPES – CANADIAN SEALERS ASSOCIATION
From sealharvest.ca
WISCONSIN HARVEST PIE | MIDWEST LIVING
From midwestliving.com
SOUR CREAM HARVEST PIE | BETTER HOMES & GARDENS
From bhg.com
HARVEST PIE - PLAIN.RECIPES
From plain.recipes
HARVEST PIE WITH APPLES, PEARS AND CRANBERRIES ...
From earthboundfarm.com
EAGLE BRAND® | HARVEST PUMPKIN PIE
From eaglebrand.ca
HARVEST PIE - SIDE DISH RECIPES
From fooddiez.com
HARVEST MEDLEY PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
ORCHARD HARVEST FRUIT PIE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
RICH HARVEST FRUIT PIE | KING ARTHUR BAKING
From kingarthurbaking.com
PIE ARCHIVES - HALF BAKED HARVEST
From halfbakedharvest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love