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recipe
Fall Fruit Pie - A Family Feast

Fall Fruit Pie

Yield: 8 servings 1x
Prep: 1 hour 30 minsCook: 50 minsTotal: 2 hours 20 minutes
Scale:

Ingredients

Crust

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 4 tablespoons ice cold unsalted butter, cut into 8 pieces
  • ¼ cup sharp white cheddar cheese, shredded
  • 1 tablespoon granulated sugar
  • 1 egg yolk
  • 24 tablespoons ice water

Filling

  • ½ cup butter, (1 stick)
  • 3 Granny Smith apples
  • 2 Golden Delicious apples
  • 2 D’Anjou pears slightly hard
  • 6 ounces fresh or frozen cranberries
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • ¼ cup all-purpose flour

Topping

  • 6 tablespoons butter, softened
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons granulated sugar
  • Pinch of salt
  • ½ teaspoon ground cinnamon

Instructions

  1. To make the crust, place the flour, salt, cold butter, cold cheese, sugar and egg yolk in a food processor and pulse ten times.
  2. Add up to four tablespoons of ice water and pulse as you add. The mixture will be a bit crumbly but should come together if you reach in a pinch a little in your hand.
  3. Pour out onto a piece of plastic wrap and using the sides of the plastic, pull together into a ball. Wrap and press into a disc shape. Refrigerate for at least one hour. This can be done a day in advance.
  4. While the dough is resting, make the filling.
  5. Place the butter in a heavy bottomed Dutch oven and melt over medium heat.
  6. Peel and core the apples and pears and slice into ¼ inch slices and add to the butter. Add the cranberries to the apples and pears.
  7. Add the both sugars and flour and stir to combine.
  8. Cover and simmer gently for 5 minutes. Remove cover and stir gently and cook for 5 more minutes, being careful that the mixture does not stick to the bottom. The mixture should be thick and creamy and the fruit still a bit hard.
  9. Pour the hot filling onto a sheet pan and cool to room temperature. (I put mine in the refrigerator to cool quicker).
  10. Preheat oven to 425 degrees F.
  11. Place a sheet of foil on the rack below to catch any drips. Ours dripped a small amount.
  12. Lightly dust your counter and roll out the dough to two inches wider than a 9 ½ or 10” deep dish pie plate (2” deep).
  13. Place the dough into the pie dish and pinch all overhanging dough across the outer rim. Then make attractive fluting with your thumb and forefinger.
  14. Pour the cooled fruit mixture into the prepared pie dish.
  15. Mix the softened butter, flour, brown sugar, white sugar, salt and cinnamon in a bowl and spread over the top of the filling.
  16. Bake for 15 minutes at 425 degrees F then lower to 350 degrees F and continue to bake for about 35 to 40 minutes longer or until the fruit is tender when poked with a knife and the top has browned.
  17. Cool completely before serving. We chilled ours overnight.

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