Fall Bounty Fruit Pie Recipe

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Fall Bounty Fruit Pie
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Ingredients
39
Count
Nutrition
814
Calories
Total time
60
Minutes
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Ingredients:

  • 1 cup packed brown sugar
  • 1 cup flour
  • 1 1/2 tsp ground cinnamon
  • in a medium bowl, combine the margarine, brown sugar , flour , rolled oats , cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside.
  • ingredients glaze
  • 1 egg
  • 1 tsp milk
  • method glaze
  • in a small dish , whisk together the egg and milk
  • ingredients pie dough: (pate brisee)
  • 1 1/4 cup flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 cup canola oil
  • method pie dough
  • in a medium bowl, combine flour, sugar and salt with a pastry blender.
  • blend in butter and oil until mixture resembles coarse meal.
  • add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together ( do not over mix).
  • form dough into a ball; flatten in to a disc shape.
  • wrap in wax paper and chill, at least, 1 hour.
  • on a lightly floured surface, roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter.
  • drape dough over a 10-inch pie plate; trim edges; set aside excess dough.
  • crimp edges with a fork or your fingers.
  • refrigerate pie plate for about 30 minutes (while assembling fruit filling).
  • ingredients fruit filling
  • 4 cup fresh or frozen peeled, pitted peaches , cut into 1' slices
  • 1/2 cup sugar
  • dash nutmeg
  • 2 tsp cornstarch

Directions:

  1. Method Fruit Filling:
  2. And baking instructiions:
  3. In a large bowl, combine cranberries, peaches and lemon juice; set aside.
  4. In a small bowl, combine sugar, cinnamon, nutmeg, and cornstarch. Add to fruit mixture; mix well.
  5. Fill refrigerated pie shell with fruit filling; sprinkle topping evenly over fruit. (If desired, re-roll excess pie dough to 1/4-inch thickness and cut out small shapes for top and/or edges of pie; attach with glaze mixture.)
  6. Apply glaze with a pastry brush to visible pastry dough.
  7. Bake on center rack of pre-heated 425◦F oven for 20 minutes. Reduce oven to 350◦F and continue baking for 30 to 40 more minutes or until fruit is bubbly and crumb topping is golden brown.
  8. Cool on wire rack for at least 30 minutes before serving.
  9. Enjoy warm topped with a dollop of vanilla ice cream or whipped topping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 814.39 Kcal (3410 kJ)
Calories from fat 316.3 Kcal
% Daily Value*
Total Fat 35.14g 54%
Cholesterol 22.56mg 8%
Sodium 1104.43mg 46%
Potassium 399.66mg 9%
Total Carbs 119g 40%
Sugars 56.43g 226%
Dietary Fiber 9.48g 38%
Protein 11.39g 23%
Vitamin C 97.5mg 162%
Iron 3.9mg 22%
Calcium 154.4mg 15%
Amount Per 100 g
Calories 284.83 Kcal (1193 kJ)
Calories from fat 110.63 Kcal
% Daily Value*
Total Fat 12.29g 54%
Cholesterol 7.89mg 8%
Sodium 386.27mg 46%
Potassium 139.78mg 9%
Total Carbs 41.62g 40%
Sugars 19.74g 226%
Dietary Fiber 3.32g 38%
Protein 3.99g 23%
Vitamin C 34.1mg 162%
Iron 1.4mg 22%
Calcium 54mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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