Introduction: SPIRITED HARVEST FRUIT PIE
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About: Love my hobbies
Looking for something fruity?
Have you ever had a craving for something sweet yet tart?
Something nutty?
A little bit of liqueur flavored?
Not too cinnamony yet flavorful?
Well it’s here! The simplest most flavorful, spirited and fruity pie you ever tasted.
It’s great year round.
I challenge you to make this ……..
The “SPIRITED HARVEST FRUIT PIE”
Your taste buds won’t regret it!
Have you ever had a craving for something sweet yet tart?
Something nutty?
A little bit of liqueur flavored?
Not too cinnamony yet flavorful?
Well it’s here! The simplest most flavorful, spirited and fruity pie you ever tasted.
It’s great year round.
I challenge you to make this ……..
The “SPIRITED HARVEST FRUIT PIE”
Your taste buds won’t regret it!
Supplies
INGREDIENTS:
3 Medium tart Apples - peeled, cored
and chopped to 1/4” pieces
12 Dried Apricots Chopped to 1/4”
12 Prunes - Pitted & Chopped to 1/4”
2/3 cup Sugar
1/4 cup Light Corn Syrup
1/2 cup Brandy or Orange Liqueur
1 Orange for obtaining
1 teaspoon Grated Orange Rind
1/4 teaspoon Cinnamon
3/4 cup Chopped Walnuts or Pecans
1 ( 9 - inch) Pie Shell - unbaked
NOTE: For this recipe I used:
Pillsbury rollout pie crust in a box.
EQUIPMENT:
Saucepan - medium
Measuring spoons
Measuring cup
Cutting board
Knife - Cutting and for chopping
Grater for orange peel
Fork
9” Pie Dish pie (glass)
Pie edge cover (to prevent crust edge
from burning). Aluminum foil can be
used instead.
3 Medium tart Apples - peeled, cored
and chopped to 1/4” pieces
12 Dried Apricots Chopped to 1/4”
12 Prunes - Pitted & Chopped to 1/4”
2/3 cup Sugar
1/4 cup Light Corn Syrup
1/2 cup Brandy or Orange Liqueur
1 Orange for obtaining
1 teaspoon Grated Orange Rind
1/4 teaspoon Cinnamon
3/4 cup Chopped Walnuts or Pecans
1 ( 9 - inch) Pie Shell - unbaked
NOTE: For this recipe I used:
Pillsbury rollout pie crust in a box.
EQUIPMENT:
Saucepan - medium
Measuring spoons
Measuring cup
Cutting board
Knife - Cutting and for chopping
Grater for orange peel
Fork
9” Pie Dish pie (glass)
Pie edge cover (to prevent crust edge
from burning). Aluminum foil can be
used instead.
Step 1: PREPARATION of INGREDIENTS
Chop ingredients:
-Peeled and Cored apples 🍏
-Pitted Prunes
-Dried apricots
-Walnuts for topping
Grate:
-Orange rind 🍊 from Orange
-Peeled and Cored apples 🍏
-Pitted Prunes
-Dried apricots
-Walnuts for topping
Grate:
-Orange rind 🍊 from Orange
Step 2: PREPARE PIE SHELL
Follow instruction on PILLSBURY box.
-Take 1 crust roll out of the box, out of
the refrigerator.
- Follow directions on box. Unroll it and
place it in a 9” glass pie pan.
- Tuck the edges of the dough under
itself to make a thicker edge.
- Use the fork tines to press the edges
down and make a pretty pattern
POUR the ingredients from from the saucepan onto the pie shell readied above.
-Take 1 crust roll out of the box, out of
the refrigerator.
- Follow directions on box. Unroll it and
place it in a 9” glass pie pan.
- Tuck the edges of the dough under
itself to make a thicker edge.
- Use the fork tines to press the edges
down and make a pretty pattern
POUR the ingredients from from the saucepan onto the pie shell readied above.
Step 3: PREPARE PIE FILLING
NOTE: QUANTITIES OF INGREDIENTS CAN BE ADJUSTED TO SUIT INDIVIDUAL TASTE 👅
——————————————————
- In a medium saucepan place the:
Apples, apricots, prunes, sugar,
corn syrup and brandy. STIR
- Place saucepan over a low (stove)
heat setting. Stir ingredients. Let
ingredients simmer until apple pieces
are tender. This should take about 15
minutes.
- REMOVE SAUCEPAN FROM STOVE
TOP when apple pieces are tender.
- TURN STOVE BURNER 🔥 OFF.
- COMBINE the Orange rind and
cinnamon then stir into the saucepan.
- Let the PIE FILLING COOL TO ROOM
TEMPERATURE.
——————————————————
- In a medium saucepan place the:
Apples, apricots, prunes, sugar,
corn syrup and brandy. STIR
- Place saucepan over a low (stove)
heat setting. Stir ingredients. Let
ingredients simmer until apple pieces
are tender. This should take about 15
minutes.
- REMOVE SAUCEPAN FROM STOVE
TOP when apple pieces are tender.
- TURN STOVE BURNER 🔥 OFF.
- COMBINE the Orange rind and
cinnamon then stir into the saucepan.
- Let the PIE FILLING COOL TO ROOM
TEMPERATURE.
Step 4: PREPARE, BAKE and SERVE
- Turn Oven on and preheat oven to
bake at 425 degrees F.
- Place pie pan into preheated oven.
- BAKE for 20 minutes at 425 degrees F.
NOTE: After about 5 minutes of baking
place pie guard over the edge
crust of the pie. PIECES OF
ALUMINUM FOIL ON THE EDGE
CAN BE USED INSTEAD. This
will prevent burning the edge
crust.
- After 20 minutes at 425 degrees F
lower the oven temperature to
350 degrees Fahrenheit for
12-14 minutes. Check occasionally to
make sure that the pie does not burn.
- Remove pie out of the oven.
- Sprinkle the chopped walnuts over the
top of the pie.
bake at 425 degrees F.
- Place pie pan into preheated oven.
- BAKE for 20 minutes at 425 degrees F.
NOTE: After about 5 minutes of baking
place pie guard over the edge
crust of the pie. PIECES OF
ALUMINUM FOIL ON THE EDGE
CAN BE USED INSTEAD. This
will prevent burning the edge
crust.
- After 20 minutes at 425 degrees F
lower the oven temperature to
350 degrees Fahrenheit for
12-14 minutes. Check occasionally to
make sure that the pie does not burn.
- Remove pie out of the oven.
- Sprinkle the chopped walnuts over the
top of the pie.
Step 5: IT’S SO GOOD!
Once the PIE cools down, cut a slice. As the saying goes:
“A SLICE OF HEAVEN”
“A SLICE OF HEAVEN”