Winter Fruit Deep Dish Pie
Embrace the cozy flavors of the season with this irresistible Winter Fruit Deep Dish Pie, a perfect dessert for cold-weather gatherings. Featuring a buttery, flaky homemade crust enveloping a luscious filling of apples, pears, and dried cranberries, this pie bursts with winter spices like cinnamon, nutmeg, and ginger. A hint of orange juice enhances the natural sweetness of the fruit while adding a subtle tangy twist. Topped with a golden, sugar-kissed crust, this deep dish pie is baked to perfection, delivering bubbling, aromatic goodness in every bite. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this winter-inspired dessert is sure to warm the hearts of your family and friends. Perfect for holidays or any cozy evening, it’s a celebration of seasonal comfort and flavor!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Ice water
- 3 large Apples (peeled, cored, and sliced)
- 2 large Pears (peeled, cored, and sliced)
- 0.5 cup Dried cranberries
- 2 tablespoons Orange juice
- 0.5 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 2 tablespoons Cornstarch
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
Begin by making the pie crust. In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Cut the cold unsalted butter into small cubes, and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough clumps together.
Form the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling by combining the sliced apples, pears, and dried cranberries in a large mixing bowl.
Add the orange juice, brown sugar, ground cinnamon, nutmeg, ginger, and cornstarch to the fruit, and mix well until the fruit is evenly coated. Set the filling aside.
Preheat your oven to 375°F (190°C).
Roll out one of the chilled dough disks on a lightly floured surface into a circle large enough to cover the bottom and sides of a deep dish pie dish.
Gently transfer the rolled-out dough to the pie dish, pressing it into the edges. Trim any excess dough hanging over the sides.
Pour the prepared fruit filling into the pie crust, spreading it out evenly.
Roll out the second disk of dough and place it over the fruit filling. Trim the edges, leaving about a 1-inch overhang, and tuck the overhang under the bottom crust edge. Crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 60 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before serving to let the filling set.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 570.4 g | 207% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 279.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 290 mg | 22% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1753 mg | 37% | |
*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.
