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It just occurred to me that I've never had a pie that has more than one fruit in it. I've had dozens (if not a hundred) apple pies over the years, blueberry pie, cherry pie (not a big fan), and pies filled with other foods such as custard and pecan. But I've never had a pie that combined two fruits before.
But I plan on making this one, courtesy of Martha Stewart, the Autumn Harvest Pie. It has three fruits in it: apples, pears, and cranberries. The cranberries worry me a little bit. I'm thinking they might overwhelm the flavors of the apples and the pears, but I'm going to give this a shot. Full recipe after the jump.
Autumn Harvest Pie
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
Pie dough
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy cream
Sugar for sprinkling
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 think. 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.
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10-09-2007 @9:08AM thefishie said... Sounds good and I was wondering how you'd get that much fruit in the pie, then I saw it's a 12" pie dish. Guess I'll be putting that on my shopping list too.
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10-09-2007 @10:55AM Dwayne said... "It just occurred to me that I've never had a pie that has more than one fruit in it."
You should really try strawberry-rhubarb.
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10-09-2007 @11:34AM jsmylie said... Or rhubarb and pineapple (http://www.recipe4living.com/Recipe/33512-RhubarbCrumbPie.aspx).
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10-09-2007 @2:14PM Doug McKnight said... In addition to strawberry-rubarb (a staple in my youth in MN), apple-raisin (maybe a stretch) and any combination of berries were put into pie fillings (rasberry,blackberry,chokeberry,etc.). Good stuff.
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10-09-2007 @4:21PM Karen said... I make cherry cranberry pie every year at the holidays - it my brother-in-law's favorite. I've also made apple cranbery, but never with pears. I'll have to try it.
The cranberries aren't overwhelming - they add just the right note of tartness and zing to what could otherwise be an overly sweet fruit filling.
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10-09-2007 @4:36PM Bill said... Other great combinations (requiring rewinding to summer or waiting for next year) are peach-blueberry or nectarine - blueberry. Better, I think, when the cooking stops before the blueberries burst -- which may require at least partially prebaking the bottom crust.
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10-10-2007 @10:18AM C Webb said... Ironically just last night I was reading the Nov-Dec 2007 issue of Cook's Illustrated and they talk about apple-cranberry pie and the difficulty of blending the two without the cranberries overwhelming the apples. Their answer is to layer the two fruits instead of mixing them all together. Might be worth a try! I make cranberry-apple sauce and will have to admit I don't know why since I can never taste the apples.
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