Fireside Fruit Pie
Cozy up with a slice of Fireside Fruit Pie, a heartwarming dessert perfect for chilly evenings. This rustic pie combines the sweetness of apples, the subtle juiciness of pears, and the tart pop of cranberries, all enveloped in a flaky, buttery crust. Infused with warming spices like cinnamon, nutmeg, and cloves, and a hint of bright lemon juice, this pie delivers a perfect balance of flavors in every bite. Finished with a golden egg wash and a sprinkling of coarse sugar, it’s as inviting to look at as it is to eat. Whether served warm with a scoop of vanilla ice cream or simply on its own, this dessert is sure to be a crowd-pleaser for any fall or winter gathering. Prepare in just 30 minutes and bake until your kitchen is filled with the irresistible aroma of homemade goodness.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 3 cups Apples (peeled, cored, and sliced)
- 2 cups Pears (peeled, cored, and sliced)
- 1 cup Fresh or frozen cranberries
- 0.75 cups Brown sugar (packed)
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 1 tablespoon Lemon juice
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for topping)
Instructions
In a large bowl, whisk together the all-purpose flour and granulated sugar.
Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the apples, pears, cranberries, brown sugar, cornstarch, cinnamon, nutmeg, cloves, and lemon juice. Toss until the fruits are evenly coated.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it firmly into the bottom and sides.
Pour the fruit filling into the pie crust, spreading it out evenly.
Roll out the second disc of dough into a 12-inch circle and carefully place it over the fruit filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with coarse sugar for added texture and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
4822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 740.8 g | 269% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 434.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 399 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
