Amy's Fall Fruit Pie

By: Amy’s Bread

Cranberries, apples, and pears = the perfect filling for a fall fruit pie 🍎 Try out this new recipe from Amy’s Bread at home, and whip up the perfect dessert for Thanksgiving dinner. #ChelseaMarketCooks

Fall Fruit Pie

Ingredients:

Fresh or frozen pie crust

10 inch pan

115 grams Butter, melted

600 grams Granny Smith Apples, fresh sliced

280 grams Bosc Pears, fresh, sliced

170 grams Cranberries, fresh or frozen

60 grams Sugar

140 grams Light Brown Sugar

2 grams Salt

30 grams All Purpose Flour

15 grams Corn Starch

84 grams ToppingButter, cold in cubes

100 grams All Purpose Flour

170 grams Light Brown

25 grams Sugar

1 grams Salt

2 grams Cinnamon

Directions:

  1. Preheat oven to 350 F. Keep pie crust in freezer until ready to fill.

  2. Slice apples and pears into medium-thick slices.

  3. Combine all filling ingredients in a medium pot and cook over low to medium heat until thick, about

    10 minutes, watching carefully. Stir gently so the fruit does not break down. Allow to cool.

  4. Combine all topping ingredients and pulse in a food processor briefly.

  5. Place filling in frozen pie shell.

  6. Place crumb topping on top of the filling, spreading evenly to the edges.

  7. Bake for 45 minutes at 350F or until the topping is brown and juice bubbles up from below. If the pie is browning too quickly, reduce heat to 325F.

  8. Let cool before cutting and serving. Enjoy!

courtesy of Amy’s Bread

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