By: Abby Keane
As long as we’re sharing fall recipes, I’ve got a good one! Many of us love a good, old-fashioned apple pie after a day spent in the apple orchard. In our house, we’ve tweaked the recipe just a bit, and made an Autumn Feast pie!
- 2 pie crusts
- 1 cup sugar
- 1/3 cup flour
- ½ tsp. nutmeg
- 1 tsp. cinnamon
- Dash of salt
- 3 tbsp. butter
* The amount and ratio of the fruits should be to your taste. We usually use two large Cortland apples, one to two Macintosh apples, one pint of blueberries, and about six ounces (half a package) of Craisins.
Preheat oven to 425 degrees. Prepare crust (if you’re like me, you’ve already prepared it by going to the store, heading to the refrigerated section, and buying the prepackaged pie crust). In large bowl, stir together sugar, flour, nutmeg, cinnamon, and salt. Mix with apples, blueberries, and cranberries/craisins. Turn the mixture into the pasty-lined pie pan. Cut the butter into small chunks and distribute over top of fruit mixture. Cover with the top crust, and cut slits to allow heat/steam to escape. Seal the top and bottom crust together. Cover the edge of the crust with tinfoil. For even baking, place pie dish on a pizza stone before putting in the oven – it helps distribute the heat a little better! Bake 30 minutes. Remove foil from crust and bake another 10-15 minutes, or until crust is brown and juice begins to bubble through the slits.
Add ice cream, whip cream, both, whatever, and enjoy! As you can see from the photo, this pie doesn’t last long in my house…not even long enough to get a picture of the whole thing!