State Fair Pie Competition - 2007
Collierville, Tennessee

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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  • prep time 20 min
  • total time 3 hr 0 min
  • ingredients 8
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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).

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.