Orchard Harvest Fruit Pie
This beautiful double crust pie is filled with apples, pears, and cranberries - the perfect dessert for entertaining guests this fall!
Servings 8 servings
- 2 (9 inch) pie crusts thawed according to package directions
- 3 apples peeled, cored, and sliced
- 3 pears peeled, cored, and sliced
- 3/4 cup dried cranberries
- 3/4 cup sugar
- 3 tbsp flour
- 1/2 tsp cinnamon
- 1 tbsp milk
Combine apples, pears, dried cranberries, sugar, flour, cinnamon, and milk in a large mixing bowl. Stir to mix well.
Place one pie crust in the bottom of a deep dish pie plate. Spread fruit mixture evenly into pie crust.
Lay second pie crust over top of fruit pinching the edge of the crust around the rim of the pie plate to seal.
Cut 4 vents in top of crust. Bake at 425 for 15 minutes. Reduce heat to 350 and bake an additional 40-55 minutes or until crust is golden brown. Be sure to check on pie during bake time and cover with foil if crust is getting too brown.
Cool completely before serving.
Calories: 387kcal | Carbohydrates: 70g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 176mg | Potassium: 196mg | Fiber: 5g | Sugar: 39g | Vitamin A: 55IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1.5mg