Fall Harvest Pie Recipe

Name: Fall Harvest Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pie shell, unbaked; 2 eggs; 1 tablespoon cornstarch; 1/3 cup corn syrup; 1/3 cup maple syrup; 1/4 cup melted butter; 1/4 cup brown sugar; 1/4 cup granulated sugar; 2 teaspoons grated orange zest; 2 1/2 cups chopped pecans; 2 cups cranberries; 1 cup grated apple

Servings: persons

1 pie shell, unbaked
2 eggs
1 tablespoon cornstarch
1/3 cup corn syrup
1/3 cup maple syrup
1/4 cup melted butter
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons grated orange zest
2 1/2 cups chopped pecans
2 cups cranberries
1 cup grated apple

1
Line a 9-inch pie plate with pastry and prick with a fork.
2
Bake for 10 minutes in 425F oven.
3
Renmove from oven and lower oven temperature to 400F.
4
While shell is baking, beat eggs with cornstarch until smooth.
5
Add butter, syrups, sugar, orange zest, cranberries, pecans and apples.
6
Pour into the partially baked pie shell and return to the 400F oven
7
Bake 35 minutes.
8
Cool completely before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pie shell, unbaked, 2 eggs, 1 tablespoon cornstarch, 1/3 cup corn syrup, and more.

Yes, Fall 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.

Fall Harvest Pie

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