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!

  • 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
  • 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.
  • 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.
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