Autumn Harvest Pie Recipe

Name: Autumn Harvest Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 baking apples, such as Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick; 7 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 crust dough; 4 tablespoons unsalted butter, cut into small pieces; 2 tablespoons heavy cream; Sugar, for sprinkling

Servings: persons

7 baking apples, such as Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick
7 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 crust dough
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons heavy cream
Sugar, for sprinkling

1
Preheat oven to 400 degrees. 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.
2
On a lightly floured surface, roll out pie dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough. The excess will hang over the side.
3
Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold the excess dough onto the top of the fruit, creating a container kind of top-crust. You'll cinch it in places to get it just right. It shouldn't be big enough to meet in the middle, but it's fine if it does.
4
Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.
5
Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1- 1 1/2 hours more, or until crust is nice and golden.

530

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 baking apples, such as Rome, Granny Smith, or Cortland, peeled, cored, and sliced 1/2 inch thick, 7 pears, peeled, cored, and sliced 1/2 inch thick, 4 tablespoons all-purpose flour, 1 1/3 cups sugar, plus more for sprinkling, and more.

Yes, Autumn Harvest Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Autumn Harvest Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions