A touch of fall sneaks in every now and then this time of year. The produce market starts to bulge with apples, pears, the fruits of autumn. My family makes this pie for Thanksgiving, but really, I could probably eat it every day. I use about half the sugar the recipe calls for and don’t peel the apples.
Harvest Moon Fruit Pie
Double crust pastry for 9-inch pie
11/2 cups sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups (3 med.) peeled and thinly sliced apples
1 cup fresh or frozen cranberries, ground
1 cup dried apricots, ground
In large mixing bowl, combine sugar, cornstarch, cinnamon, salt and nutmeg; stir in apples, cranberries and apricots. Turn into 9-inch pastry lined pie pan. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. Brush top with milk; sprinkle with sugar. Bake at 375 for 45 to 50 minutes until golden brown. Serve warm.