Autumn Fruit Pie

Posted on Aug 20 2015 in
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  • 2 cups all-purpose flour
  • ½ t. salt
  • 1 t. sugar
  • ¾ cup vegetable shortening
  • ¼ cup cold water
  • 1 small egg, beaten
  • 1 T. cider vinegar
  • 4 cups peeled, sliced apples
  • 1 cup chopped cranberries, fresh or frozen
  • 1 cup chopped dried apricots
  • 1 cup sugar
  • 2 T. flour
  • ½ t. cinnamon
  • ¼ t. nutmeg
  • 1 T. butter
  • 1 T. sugar dissolved in 1 T. milk for glaze


To make crust, combine flour, salt and 1 t. sugar. Cut in shortening. Combine water, egg and vinegar and sprinkle over crumb mixture. Mix with a fork and form into two balls.

For filling, combine fruit and sugar in large microwave-safe bowl. In another container, mix together flour, cinnamon and nutmeg; stir into fruit. Microwave on high for 5 minutes to begin thickening. Stir well and add butter; stir again.

Roll out one crust and line 9-inch pie pan. Pour filling into bottom crust. Roll out other crust and cut with half-moon patterns to vent. Moisten edges of bottom crust then lay top crust over it. Seal and flute edges. Brush with 1 T. sugar dissolved in 1 T. milk. Bake at 400 F for 10 minutes. Reduce heat to 375 F and bake 25-30 minutes longer, or until crust is golden brown.

Cook's Notes

“I was looking for an alternative to apple or pumpkin pie as an autumn dessert, so I tried various combinations until I came up with this one containing apples, cranberries, and dried apricots. The family loved it, so I have continued to serve it, especially throughout the fall and winter months.”

Fancheon Resler, Albion, Ind.