Delicious Fall Harvest Pie Recipe

Ingredients

• 2 pounds tangy pink baking apples, peeled, cored, and thinly sliced,
• 1 pound Granny Smith apples, peeled, cored, and also sliced,
• 1 ½ cups of plump fresh cranberries,
• 1 cup of firmly packed rich brown sugar,
• ¼ cup of versatile all-purpose flour,
• Zest of 2 fragrant Meyer lemons,
• 1 ¼ teaspoons of aromatic ground cinnamon,
• ¼ teaspoon of freshly grated nutmeg,
• 1 teaspoon of pure vanilla extract,
• 1 pie crust for a double-crust pie,
• 2 tablespoons of butter, cut into small, delicate pieces.

Step 1

Begin by preheating your oven to 375 degrees F (190 degrees C) to create the perfect baking environment.

Step 2

In a mixing bowl, combine a delightful blend of pink apples, Granny Smith apples, tart cranberries, rich brown sugar, smooth flour, zesty lemon peel, warm cinnamon, spicy nutmeg, and fragrant vanilla. Stir this mixture well until the apples are thoroughly coated, ensuring a harmonious marriage of flavors.

Step 3

Next, prepare your pie dish by rolling out the dough and lining it with half of the mixture. Carefully pour the apple concoction into the dish, then generously dot it with pieces of butter for added richness. Proceed to roll out the other half of the dough and delicately place it on top of the apple filling. Seal the pie by pinching the edges of the crusts together, creating a beautiful border. To allow steam to escape during baking, cut some vents in the top crust before placing the pie on a baking sheet.

Step 4

Slide the pie into the preheated oven and let it bake until the apples are tender, the filling is bubbling, and the crust achieves a delectable golden brown hue, typically around 50 minutes. Once ready, transfer the pie to a wire rack to cool, allowing the flavors to meld together and the dessert to set perfectly.