Harvest Pie Recipes

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HARVEST PIE



Harvest Pie image

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

2 pie crusts
1 1/2 lbs granny smith apples, peeled, cored, and sliced. (about 6 cups)
1 lb pear, peeled, cored and sliced. (about 3 cups)
1/2 cup dried cherries or 1/2 cup dried sweetened cranberries
2/3 cup sugar, plus
1 tablespoon sugar
1/3 cup sliced natural almonds
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg, lightly beaten with 1 tbsp. water

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



Harvest Pie image

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

2 cans (8 ounces each) crushed pineapple
1 package (12 ounces) fresh or frozen cranberries, chopped
1 cup packed brown sugar
1/2 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter
3/4 cup chopped walnuts or pecans
1/2 teaspoon almond extract, optional
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

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



Mom's Harvest Apple Pie image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

3 large Granny Smith apples, peeled, cored, and sliced
1 orange, zested
1 cup fresh cranberries
1/3 cup raisins
1/4 cup walnuts, chopped
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, enough for top and bottom (from your own favorite recipe)
1/4 cup half-and-half
Sugar, for sprinkling

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



Golden Harvest Apple Pie image

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

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 tablespoons cold water
FILLING:
2 tablespoons all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
6 cups thinly sliced peeled tart apples
3 tablespoons orange marmalade
2 tablespoons butter
1 tablespoon milk

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



Watermelon Harvest Pie image

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

3 cups chopped watermelon rind
1 ⅓ cups dried cranberries
¾ cup chopped walnuts
⅓ cup distilled white vinegar
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon all-purpose flour
¼ teaspoon salt
1 recipe pastry for a 9 inch double crust pie
½ cup confectioners' sugar
2 teaspoons orange zest
1 teaspoon orange juice

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



Harvest Apple Pie image

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

1/2 cup soft butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
250 g cream cheese, room temperature
1 teaspoon instant coffee
1 large egg
1/3 cup sugar
1/3 cup sugar
1/2 teaspoon cinnamon
4 cups apples, peeled & sliced
3 -4 tablespoons slivered almonds

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



Autumn Harvest Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch pie

Number Of Ingredients 11

7 baking apples, such as, Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
7 Bosc pears, peeled, cored, and sliced 1/2 inch thick
4 tablespoons all-purpose flour
1 1/3 cups sugar, plus more for sprinkling
1/2 teaspoon freshly ground nutmeg
Juice and zest of 1 lemon
3 cups (12 ounces) fresh cranberries
Pate Brisee for Plum Crumb Pie
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy cream
Sugar, for sprinkling

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



Fall Harvest Pot Pie Skillet Recipe by Tasty image

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

2 tablespoons unsalted butter
1 leek, white and light green parts only, chopped
2 cloves garlic, minced
1 ½ cups butternut squash, cut into 1/2 (1.2 cm)
½ cup carrot, diced
½ cup gold potato, cut into 1/2 (1.2 cm) cubes
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 ½ cups chicken broth
½ cup brussels sprouts
1 can Campbell's® Cream of Chicken Soup
1 tablespoon fresh thyme, chopped
½ tablespoon fresh sage, chopped
¼ cup heavy cream
1 ½ tablespoons parmesan cheese, finely grated
1 cup cooked chicken, cut into 1/2 in cubes
1 sheet puff pastry, thawed
1 large egg
1 teaspoon water

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

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