Harvest Medley Pie

This pie is chock full of apples, dried fruit and nuts. No wonder it won the State Fair Pie Contest and went on to win at the national Pillsbury® Refrigerated Pie Crust Championship in 2007!

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Servings 8

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( 38 ) Ratings

38 Ratings

5 Stars 17%

4 Stars 15%

3 Stars

2 Stars 30%

1 Stars 17%

Member Reviews ( 13 )

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State Fair Pie Competition - 2007

Mary Campbell Crutchfield

Collierville, Tennessee

ingredients 8
Prep Time 20 min
Total Time 3 hr 0 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

3 1/2: cups peeled, chopped Granny Smith apples

1: cup mixed dried apricots, cranberries and blackberries

1/4: cup chopped walnuts

2/3: cup packed brown sugar

1/4: cup all-purpose flour

1 1/2: teaspoons pumpkin pie spice

1: to 2 tablespoons granulated sugar

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Directions

1 Heat oven to 425°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
2 In large bowl, mix apples, dried fruit and walnuts. In small bowl, mix brown sugar, flour and pumpkin pie spice. Gently toss with fruit mixture; spoon into crust-lined pie plate. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Place remaining strips crosswise across first strips. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute.
3 Bake 30 minutes; sprinkle top with granulated sugar. If necessary, cover edge of crust with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 10 to 15 minutes longer or until apples are tender and crust is golden brown. Cool at least 2 hours before serving. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

For party-perfect presentation, drizzle warm caramel sauce on serving plates in a zigzag pattern. Place pie slice on top of caramel.

This was a winning pie from the national Pillsbury® Refrigerated Pie Crust Championship in 2007. The recipe was submitted by Mary Campbell Crutchfield of Collierville, first place winner of the Mid-South Fair (TN).

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 270mg; 270%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 2g 2% Sugars 32g 32% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

DrLainey

report Posted Nov. 6, 2012 11:37 AM

I have made this pie, and it is tasty but extremely rich. A very small slice is all I could handle.

Btrflylvr

report Posted Dec. 21, 2011 1:59 PM

I used pomegrante infused cranberries in place of the blackberries. Yes, u can tell theyre not just cranberries.I thought blueberries would be too summery and more like the summer berry pie. I use a third cup each of the apricots, cranberries and pom. infused cranberries. Everyone loved it...I hv had many request and have another pie in the oven now.

madawg

report Posted Nov. 27, 2011 5:25 PM

I made this pie yesterday for a crafting get-together and everyone loved it. I think that it smelled and tasted very much like mincemeat pie, but was a little dryer. I couldn't find any dried blackberries either, so I used a mixture of apricots, pears, plums, peaches and apples put out by Mariani and then added the dried cranberries. I will definitely make it again but next time I think I may leave out the walnuts and add three Granny Smith applies in hopes that it will be a little juicier.

EAoki1130

report Posted Nov. 19, 2011 4:08 AM

Yes! I couldn't find dried blackberries so I used blueberries instead. The pie turned out awesome! I heard Sprouts might carry dried blackberries so I will try to use them next time I make this one. What a nice change from a traditional fruit pie.

jujubee1975

report Posted Nov. 22, 2010 6:55 PM

has anyone made it with dried blueberries instead of blackberries? just curious