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Orchard Harvest Fruit Pie

This beautiful double crust pie is filled with apples, pears, and cranberries - the perfect dessert for entertaining guests this fall!
Course Dessert
Cuisine American
Keyword fruit pie
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 387kcal


  • 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