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Harvest Pie

 Harvest Pie
There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.
6-8 ServingsPrep: 35 min. Bake: 40 min.


  • 2 cans (8 ounces each) crushed pineapple
  • 1 package (12 ounces) fresh or frozen cranberries, chopped
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 3/4 cup chopped walnuts or pecans
  • 1/2 teaspoon McCormick® Pure Almond Extract, optional
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)


  • 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

2 of 2

Harvest Pie (continued)

Directions (continued)

  • 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 538 calories, 24 g fat (8 g saturated fat), 18 mg cholesterol, 314 mg sodium, 79 g carbohydrate, 3 g fiber, 5 g protein.