This autumn surprise pie reminds me of a holiday apple pie. The blend of apples, pears, and cranberries with a touch of rum flavoring is delicious, especially with vanilla ice cream. To be honest, the pictures that you are seeing is the second pie I made of this style. I am not a fan of lattice crusts. I did a lattice crust on the first one and some of the apples didn’t cook completely. So, in the second pie I made and the pictures you see, I decided to take the liberty and bake this pie as a double crusted pie. I like the idea of the apples and fruit being steamed to perfection inside the two crusts. I did make this pie in a 9-inch glass pan. A stoneware deep dish would also work, just increase the cooking time a bit.  This pie is so delicious.  The fruit sliced and diced to perfection and the blend of pecans and cranberries, this pie will remind you of a mincemeat pie.  You will find yourself sneaking to the kitchen for just another small slice and before you know it, the pie is gone!!  Enjoy!!

Pie Hint: 

I used the apple peeler and corer found at Kitchen Kneads. This gadget makes uniform sizes of apples all peeled and cored perfectly. This is a must for a kitchen.  I also used a chopper and diced the pears all the same shape. Using these 2 gadgets not only made the pie come together quicker, but the filling is beautiful.

Autumn Surprise Pie

• Double crusted pie shell for 9-inch pie
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon fresh ground nutmeg
• ¼ teaspoon ground cloves
• 5 cups sliced, peeled apples
• 2 cups diced peeled ripe pears 
• 1/3 cup naturally sweetened cranberries
• 1/4 chopped pecans
• ¾ teaspoon rum extract
• 1 egg white whipped or milk

Instructions

1. Preheat oven to 425 degrees F.
2. In a mixing bowl, whisk together sugar, flour, cinnamon, nutmeg, and cloves. Add apples, pears, cranberries, pecans and mix to combine. Add extract, stir to combine. Spoon into crust, filling in any gaps.
3. Use the second pie shell to lay over the top. While the pie shell is laid over the top, press down to pack in the filling. This will eliminate a puffed crust with a hollow space. Roll the top crust under the bottom crust, pinch the 2 crusts together, and flute the edges. Brush top of pie with whipped egg white OR milk.  Sprinkle with coarse sugar.
4. Bake on lower oven rack for 15 minutes. Reduce temperature to 350 degrees F. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Use pie shields last 10 minutes of baking if necessary. Cool on wire rack.

 

 

 

[vc_row][vc_column][vc_column_text]As the month of Pievember is coming to a close, I wanted to share this amazing Lumberjack Apple Pie. I use an Apple Master to get those perfect apples every time.

My favorite pie is an old-fashioned apple pie. I like it served hot with ice cream or a melted piece of cheese. I have made apple pies with and without nuts. I sometimes add another fruit to pair the flavors; strawberries, rhubarb, cranberries, pears, or even raspberries.

I’ve baked this pie with a top crust as well as a crumb topping. I have even baked it in a brown paper sack for extra steam and variety. The part I like about this pie best is that it’s good any time of the year, indoors or outside, and is the perfect dessert for any meal or a treat when friends or family stop by. This pie is good with hot chocolate, lemonade, or a hot cup of tea.

An apple pie is one of my husband’s favorites and he prefers it instead of cake on his birthday. Enjoy and treat your family to a good ‘ole American Apple Pie!!

 

Lumberjack Apple Pie

• Prepared crust for a 9-inch pie. You can also have a second crust for the top crust or make a crumb topping.
• 4 cups of apples, (I like juicy and tart mixed for a great flavor) peeled and sliced thin
• ½ cup second fruit (strawberries, rhubarb, cranberries, pears, raspberries, etc.)
• ¼ cup nuts of choice (I like pecans or walnuts)
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla
• 2 tablespoons butter

Instructions:

1. Preheat the oven to 350 degrees F. Blind bake the prepared pie shell for 10 minutes. Remove from oven and cool for 10 minutes. Raise the temperature to 375 degrees F.
2. In a bowl combine and toss all of the remaining ingredients except the butter.
3. Spoon into cooled pie shell.
4. Press down firmly on the apple mixture in the pie shell.
5. Cover the pie with either a top crust or a crumb topping of choice.
6. Slide pie into a paper bag and fold the edges closed on one end.
7. Place the paper bag on a cookie sheet and bake for 45-5o minutes or until the crust is golden.
8. Remove and let rest for 30-45 minutes. Enjoy warm, room temperature, or chilled.

 

 

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]We would love to hear how your Lumberjack Apple Pie comes out. Share with us your creations on any of our social media pages.[/vc_column_text][/vc_column][/vc_row]

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