Fall Bounty Fruit Pie
From victoriaregina 14 years ago
- 60 minutes to make
- Serves 10
The Cranberry Council of Cape Cod serves up this delicious pie, very aptly named Fall Bounty. There is a bit of preparation but well worth it.
Ingredients
- Ingredients Topping: shopping list
- ½ C Tub margarine (not “light”) softened shopping list
- 1 C Packed brown sugar shopping list
- 1 C flour shopping list
- 1 C rolled oats shopping list
- 1 ½ t ground cinnamon shopping list
- ¾ C Chopped walnuts shopping list
- Method Topping: shopping list
- In a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside. shopping list
- ============ shopping list
- Ingredients Glaze: shopping list
- 1 egg shopping list
- 1 T milk shopping list
- Method glaze shopping list
- In a small dish, whisk together the egg and milk to make a glaze; set aside. shopping list
- --------------------------- shopping list
- Ingredients Pie Dough: (Pate Brisee) shopping list
- 1 ¼ C flour shopping list
- 1 t sugar shopping list
- ½ t salt shopping list
- ¼ C (1/2 stick) unsalted butter, softened shopping list
- ¼ C canola oil shopping list
- 2 – 4 T Cold water shopping list
- Method Pie Dough: shopping list
- In a medium bowl, combine flour, sugar and salt with a pastry blender. shopping list
- Blend in butter and oil until mixture resembles coarse meal. shopping list
- Add 2T cold water and blend; add more water, 1 T at a time until mixture holds together (do not over mix). shopping list
- Form dough into a ball; flatten in to a disc shape. shopping list
- Wrap in wax paper and chill, at least, 1 hour. shopping list
- On a lightly floured surface, roll out refrigerated dough to a ¼-inch thickness circle, about 14 inches in diameter. shopping list
- Drape dough over a 10-inch pie plate; trim edges; set aside excess dough. shopping list
- Crimp edges with a fork or your fingers. shopping list
- Refrigerate pie plate for about 30 minutes (while assembling fruit filling). shopping list
- Ingredients fruit Filling: shopping list
- 2 C fresh cranberries shopping list
- 4 C Fresh or frozen peeled, pitted peaches, cut into 1” slices shopping list
- 2 t lemon juice shopping list
- ½ C sugar shopping list
- 1 t ground cinnamon shopping list
- dash nutmeg shopping list
- 2 T cornstarch shopping list
How to make it
- Method Fruit Filling:
- And baking instructiions:
- In a large bowl, combine cranberries, peaches and lemon juice; set aside.
- In a small bowl, combine sugar, cinnamon, nutmeg, and cornstarch. Add to fruit mixture; mix well.
- Fill refrigerated pie shell with fruit filling; sprinkle topping evenly over fruit. (If desired, re-roll excess pie dough to ¼-inch thickness and cut out small shapes for top and/or edges of pie; attach with glaze mixture.)
- Apply glaze with a pastry brush to visible pastry dough.
- Bake on center rack of pre-heated 425◦F oven for 20 minutes. Reduce oven to 350◦F and continue baking for 30 to 40 more minutes or until fruit is bubbly and crumb topping is golden brown.
- Cool on wire rack for at least 30 minutes before serving.
- Enjoy warm topped with a dollop of vanilla ice cream or whipped topping.
The Rating
Reviewed by 15 people-
SOUNDS REALLY YUMMY
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is the perfect recipe for the fall. Five forks .
trigger
in loved it
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great post1
midgelet
in Whereabouts loved it
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