Mom's Harvest Apple Pie

Recipe courtesy Picnics Restaurant and Bake Shop

Show: $40 a DayEpisode: Asheville, NC

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
50 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 20 min

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Ingredients

3 large Granny Smith apples, peeled, cored, and sliced
1 orange, zested
1 cup fresh cranberries
1/3 cup raisins
1/4 cup walnuts, chopped
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pie crust dough, enough for top and bottom (from your own favorite recipe)
1/4 cup half-and-half
Sugar, for sprinkling

Directions

Preheat the oven to 400 degrees F.

In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.

Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.

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Comments & Reviews

recipe Mom's Harvest Apple Pie
Karen Marietta, PA 11-08-2009
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All time favorite
Rated: 5 stars out of 5

This is one of those recipes the ladies at work are always requesting it. As several others have said the size if the apple... dictates the number you need. Another thing to consider is the size of your pie plate. If you have a deep dish or a 11 inch plate it will take more apples, etc to fill. Don't be afraid to mound it up high. I have used a variety of apples over time from the Granny Smith called for to a Jonathan to a Honeycrisp. Pretty much any apple will do, but I prefer a slightly sweeter cooking apple to help balance the tartness of the cranberries but keep the dryness. An apple that is more dry helps keep the bottom crust from being too soggy, but it is all to the cooks taste since some like those delicious juices that ooze when you cut a slice. If you are a bit intimidated about getting straight lines or don't have the supplies for a lattice, you can use a regular crust topping, just make sure you vent it well. I found a cute mini cookie cutter set I use and tuck the cut out to the side of the vent to add some pizzazz. Read more
recipe Mom's Harvest Apple Pie
barbara eastampton twp., NJ 10-26-2009
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Very good but too much going on in the pie!
Rated: 4 stars out of 5

Loved it! But there was too much going on in the pie. Next time I would add less cranberries and maybe even take out the... raisins altogether. Walnuts really gave it some crunch and flavor.Potentially great with a few changes Next time I will try the recipe with the changes and see how it works.Read more
recipe Mom's Harvest Apple Pie
Donna Kent, WA 11-27-2008
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Best Pie!
Rated: 5 stars out of 5

I have always made a pretty good apple pie, but this one is awesome! By the time I make anything the 3rd time it has... undergone some changes. I add a few more nuts, about 1/2 cup more cranberries and dot the top with a little butter.....sometimes a little more sugar if the apples are more tart than normal. As several people haved pointed out, you have to adjust the amount of apples needed depending on the size of them. This is my 3rd year baking this recipe and I usually make 2-3 for home and other gatherings around the holidays.Read more
recipe Mom's Harvest Apple Pie
Mary Longview, WA 11-19-2007
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This is a great pie !
Rated: 5 stars out of 5

This pie is awesome. Very good! I really do not like just apple pie, but the cranberries added to it is so good. My apples... were small so I added two more, plus about 2 cups of the cranberries. I baked it a little bit longer(10 minutes) because the apples were not done to my liking. I hate trying to make a pie crust, so I got some help from Pillsbury already made pie crust. Very good with real whipped cream on top of the pie. A keeper for sure for me.Read more
recipe Mom's Harvest Apple Pie
Amanda San Antonio, TX 11-18-2007
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very good
Rated: 5 stars out of 5

I made this pie the other day, and it is SO good. My boyfriend and I both thought it was really good. I used the Pilsbury... refrigerated pie dough (found near the cookie dough), and it worked great. I also used pecans instead of walnuts because that's what we had, and I used half golden raisins and half dried currants. Oh, and we couldn't find fresh cranberries yet, so I made it with frozen, and it worked fine. I didn't think it was dry at all, like some people had mentioned.Read more
recipe Mom's Harvest Apple Pie
Anonymous 11-11-2007
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Wonderful pie
Rated: 5 stars out of 5

I wonder if some of you have ever cooked before.... If you don't have enough apple to suit you, ADD MORE. Apples are not... uniformly sized, and if you use teeny apples, three will not be enough. Three was fine for me, because they were huge. My crust was, in fact, overflowing. If the pie doesn't look done, don't take it out of the oven!! This seems rather obvious, because oven temperatures vary and different conditions call for different considerations. But don't take it out when its not done and say the recipe is bad because your oven doesn't bake the way the author's did. Leave it in until it IS done. Granny Smith apples stay firm, and are a bit drier than other varieties--but this is what makes them a GOOD baking apple. It doesn't turn to mush and soggy your bottom layer. If you like your pie softer, use a different apple (MacIntosh would be a good substitute, but go lighter on the sugar and heavier on the flour if you use them, because they are sweeter and juicier)--but don't say it's a bad recipe because you don't care for the way the apple works. The only thing I did that the recipe didn't call for was that I dotted the fruit with about two tablespoons of butter before I put the lattice on (just because that's what I always do) and left it in about five minutes longer than the recipe called for, and it was perfect. Pie is an art--don't complain about the recipe if your skills are less than artistic.Read more