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Fall Bounty Fruit Pie

Source: 
Sherry Rougeau, Osterville, Massachusetts
Yield: 
1 Pie

Ingredients

Topping

½ C Tub margarine (not “light”) softened
1 C Packed brown sugar
1 C Flour
1 C Rolled oats
1 ½ t Ground cinnamon
¾ C Chopped walnuts
 

Glaze

1 Egg
1 T Milk
 

Pie Dough (Pate Brisee)

1 ¼ C Flour
1 t Sugar
½ t Salt
¼ C (½ stick) unsalted butter, softened
¼ C Canola oil
2 – 4 T Cold water
 

Fruit Filling

2 C Fresh cranberries
4 C Fresh or frozen peeled, pitted peaches, cut into 1” slices
2 t Lemon juice
½ C Sugar
1 t Ground cinnamon
dash Nutmeg
2 T Cornstarch

Method

Topping

  1. In a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside.
     

Glaze

  1. In a small dish, whisk together the egg and milk to make a glaze; set aside.
     

Pie Dough

  1. In a medium bowl, combine flour, sugar and salt with a pastry blender.
  2. Blend in butter and oil until mixture resembles coarse meal.
  3. Add 2T cold water and blend; add more water, 1 T at a time until mixture holds together (do not over mix).
  4. Form dough into a ball; flatten in to a disc shape.
  5. Wrap in wax paper and chill, at least, 1 hour.
  6. On a lightly floured surface, roll out refrigerated dough to a ¼-inch thickness circle, about 14 inches in diameter.
  7. Drape dough over a 10-inch pie plate; trim edges; set aside excess dough.
  8. Crimp edges with a fork or your fingers.
  9. Refrigerate pie plate for about 30 minutes (while assembling fruit filling).

Fruit Filling

  1. In a large bowl, combine cranberries, peaches and lemon juice; set aside.
  2. In a small bowl, combine sugar, cinnamon, nutmeg, and cornstarch. Add to fruit mixture; mix well.
  3. Fill refrigerated pie shell with fruit filling; sprinkle topping evenly over fruit. (If desired, re-roll excess pie dough to ¼-inch thickness and cut out small shapes for top and/or edges of pie; attach with glaze mixture.)
  4. Apply glaze with a pastry brush to visible pastry dough.
  5. Bake on center rack of pre-heated 425◦F oven for 20 minutes. Reduce oven to 350◦F and continue baking for 30 to 40 more minutes or until fruit is bubbly and crumb topping is golden brown.
  6. Cool on wire rack for at least 30 minutes before serving.
  7. Enjoy warm topped with a dollop of vanilla ice cream or whipped topping. Bon appetite!