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Apple-Pear-Pecan Harvest Pie

(1)
  1 reviews
  • 45 min prep time
  • 3 hr 35 min total time
  • 21 ingredients
  • 8 servings
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Enjoy this delicious harvest pie with apple, pecan and pear filling – a wonderful dessert baked using Pillsbury® refrigerated pie crusts.

State Fair Pie Competition 2011
Roberta Hoffert
Macungie, Pennsylvania

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Apple Filling

4
to 5 medium apples, peeled, cored, cut into 1-inch pieces
1/2
cup sugar
1/4
cup cornstarch
2
tablespoons boiled cider
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/8
teaspoon salt

Middle Topping

1/4
cup pecan pieces

Pear Filling

4
ripe pears, peeled, cored, cut into 1-inch pieces
1/4
cup sugar
2
tablespoons cornstarch
1/2
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/8
teaspoon ground nutmeg
1/8
teaspoon salt

Topping

3/4
cup honey nut granola
1
egg
1
tablespoon water
2
tablespoons sugar

Steps

  • 1 Heat oven to 425°F. Place 1 pie crust in 10-inch glass deep-dish pie plate. Press firmly against side and bottom.
  • 2 In large bowl, mix apple filling ingredients, and arrange in crust-lined pie plate. Sprinkle pecans on top of apples. In medium bowl, mix pear filling ingredients, and spread on top of pecans. Sprinkle granola on top of fruit.
  • 3 Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. In small bowl, mix egg and water; brush on top crust. Sprinkle sugar over crust. Place pie on lowest oven rack. Bake 25 minutes. Reduce oven temperature to 375°F; cover entire top and edges of pie with foil. Bake 25 minutes longer or until filling bubbles. Cool on cooling rack 2 hours before serving.
  • 1 Heat oven to 425°F. Place 1 pie crust in 10-inch glass deep-dish pie plate. Press firmly against side and bottom.
  • 2 In large bowl, mix apple filling ingredients, and arrange in crust-lined pie plate. Sprinkle pecans on top of apples. In medium bowl, mix pear filling ingredients, and spread on top of pecans. Sprinkle granola on top of fruit.
  • 3 Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. In small bowl, mix egg and water; brush on top crust. Sprinkle sugar over crust. Place pie on lowest oven rack. Bake 25 minutes. Reduce oven temperature to 375°F; cover entire top and edges of pie with foil. Bake 25 minutes longer or until filling bubbles. Cool on cooling rack 2 hours before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
350mg
14%
Potassium
250mg
7%
Total Carbohydrate
83g
28%
Dietary Fiber
5g
20%
Sugars
42g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 3 1/2 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 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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