Harvest Pie Recipe
1 recipe Double Pie Crust (recipe below)
1 C. fresh apple cider
4 C. peeled, cored and sliced apples
3 C. cored and sliced ripe peas
1 1/2 C. peeled and seeded sugar pie pumpkin, cut into 1/2-inch chunks
1/3 C. dried cranberries
1/3 C. granulated sugar
2 T. cornstarch
1/3 C. firmly packed light brown sugar
2 T. fresh lemon juice
Grated zest of 1 lemon
1/4 t. ground cinnamon
1/8 t. ground cloves
Remove the larger disk of pie crust dough from refrigerator after chilling for 1 hour.
On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Tuck the pastry into the pan, without stretching it, and let the edge of the pastry drape over the side of the pan.
Refrigerate while you make the filling.
Put the cider in a small saucepan, bring to a boil and boil until reduced to 1/4 to 1/3 cup; keep a heatproof measuring cup nearby to check it. Set aside.
Put the apples, pears, pumpkin and cranberries in a large mixing bowl. Add the reduced cider and granulated sugar and toss well to mix. Set aside for 10 minutes. Preheat oven to 400 degrees.
In a small bowl, combine the cornstarch and brown sugar. Add to the fruit and mix again. Mix in the lemon juice, lemon zest, cinnamon and cloves. Set aside.
On another sheet of floured waxed paper, roll the other half of the pastry into an 11 1/2-inch circle. Moisten the rim of the pie shell with a damp pastry brush or finger. Turn the filling into the crust, smoothing the top with your hands. Invert the top pastry over the filling, center it and peel off the paper. Press the pastries together at the dampened edge, then trim the pastry flush to the edge of the pan with a paring knife. Using a fork or paring knife, poke several steam vents in the top pastry; put several of the vents near the edge of the pie, so you can check the juices there later.
Put the pie directly on the center oven rack and bake for 30 minutes, then reduce the oven temperature to 375 degrees. Remove the pie from the oven, and place it on a large dark baking sheet covered with aluminum foil. Put the pie on the baking sheet back in the oven and bake until the juices bubble thickly at the edge, another 30 to 40 minutes.
Transfer the pie to a cooling rack for 30 to 60 minutes before serving.
Makes 8 to 10 servings.
Double Pie Crust
3 C. all-purpose flour
2 T. sugar
3/4 t. salt
3/4 C. cold unsalted butter, cut into 1/4-inch pieces
1/4 C. cold vegetable shortening, cut into pieces
1/2 C. cold water
Put the flour, sugar and salt in a food processor; pulse several times to mix. Remove the lid and scatter the butter pieces over the dry ingredients. Pulse the machine 5 or 6 times to cut in the butter.
Remove the lid, and fluff the mixture with a fork, lifting it up from the bottom of the bowl. Scatter the shortening pieces over the flour, and pulse the machine 6 or 7 times. Remove the lid, and fluff the mixture again.
Drizzle half of the water over the flour mixture, and pulse the machine 5 or 6 times. Remove the lid, fluff the pastry, and sprinkle on the rest of the water. Pulse 5 or 6 times, until pastry starts to form clumps. It will look like coarse crumbs. Dump the contents of the processor bowl into a large mixing bowl.
Test the pastry by squeezing some of it between your fingertips. If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry, and work it in with your fingertips. Using your hands, pack the pastry into two balls, as you would a snowball. Make one ball slightly larger than the other. Knead each ball once or twice, then flatten the balls into 3/4-inch disks on a floured work surface. Wrap the disks in plastic wrap, and refrigerate for at least 1 hour before rolling. About 10 minutes before rolling, transfer the pastry to the freezer to make it even firmer.
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