American Harvest Pie

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American Harvest Pie

Prep Time: 30 minutes

 

 

Ingredients

 

2 cups all-purpose flour

1 teaspoon salt

2/3 cup vegetable shortening

5 tablespoons ice water

1 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon grated lemon peel

1/4 teaspoon salt

2 tablespoons light molasses or pure maple syrup

1 teaspoon fresh lemon juice

2-1/2 cups peeled, sliced tart apples (such as Granny Smith)

1/2 cup small, whole seedless grapes, canned sweet cherries or

gooseberries, drained

1/2 cup chopped, peeled green pears; chopped, peeled green tomatoes;

or thinly sliced rhubarb

1/2 cup dried currants, chopped figs or pecans

2 tablespoons butter or margarine, cut up

2 teaspoons milk

1 teaspoon confectioners sugar

1/8 teaspoon ground cinnamon

 

Directions:

 

1. For the pastry, combine 2 cups flour and 1 teaspoon salt in a

large bowl. With a pastry blender or 2 knives, cut in shortening

until mixture resembles coarse crumbs. Add water, 1 tablespoon at a

time, tossing with a fork, just until pastry holds together. Shape

into 2 balls, one slightly larger than the other; flatten into thick

disks. Set aside.

2. For the filling, combine granulated sugar, 2 tablespoons flour, 1

teaspoon cinnamon, nutmeg, lemon peel, 1/4 teaspoon salt, molasses

and lemon juice in a large bowl. Add apples, grapes, pears and

currants (or your choice of fruits or pecans); toss until fruit is

coated with sugar mixture.

3. Arrange rack in lower third of oven. Heat oven to 375 degree F. On

a lightly floured surface with a floured rolling pin, roll larger

pastry disk into a 12-inch circle. Fit into a 9-inch pie plate,

leaving a 1-inch overhang. Spoon in filling and dot with butter. Roll

remaining pastry into an 11-inch circle. Cut into 1-1/2-inch-wide

strips and arrange in a lattice pattern on top of filling. Trim

lattice ends. Fold pastry over lattice ends and flute edge of pastry.

4. Brush pastry with milk. Sift confectioners sugar and the 1/8

teaspoon cinnamon over pastry. Place pie on a foil-lined cookie sheet

and bake 55 to 60 minutes or until filling is bubbly and crust is

golden. (If pastry edge browns too quickly, cover loosely with foil

during the last 10 to 15 minutes of baking.) Cool on a wire rack.

Makes 8 servings.

 

Nutritional facts per serving

 

calories: 490 , total fat: 21g , saturated fat: 6.5g , cholesterol:

8mg , sodium: 399mg , carbohydrate: 74g , fiber: 3g , protein: 4g