HARVEST PIE RECIPES

Steps:

• Heat oven to 400°F.
• Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
• In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
• Pour into prepared pie crust.
• Roll out second pie crust.
• Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
• Place pie crust over filling and pinch top and bottom edges together.
• Brush lightly with egg wash and place cut-outs randomly over crust.
• Brush cut outs with egg wash.
• Sprinkle remaining 1 tablespoons sugar over pie.
• Bake at 400°F for 20 minutes.
• Cover edges with foil and reduce heat to 350°F.
• Bake for an additional 35 minutes or until nicely browned and bubbly.
• Cool pie completely on wire rack.

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack.