Holiday Fruit Pie Recipe

5 1 1
Holiday Fruit Pie Recipe
Holiday Fruit Pie Recipe photo by Taste of Home
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Holiday Fruit Pie Recipe

Read Reviews
5 1 1
Publisher Photo
My mom is an excellent pie maker, so I learned from the best. If my pie with cranberries and pineapple seems tart, sprinkle sugar on the lattice. —Courtney Stultz, Columbus, KS
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min. + cooling

Ingredients

  • 2 cups fresh or frozen cranberries, thawed
  • 1/2 cup water
  • 1/4 cup honey
  • 1 cup crushed pineapple, drained
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1 medium apple, peeled and thinly sliced
  • Pastry for double-crust pie (9 inches)

Directions

Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly.
In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Originally published as Holiday Fruit Pie in Taste of Home December 2015, p68

Nutritional Facts

1 piece: 430 calories, 23g fat (14g saturated fat), 60mg cholesterol, 311mg sodium, 53g carbohydrate (16g sugars, 3g fiber), 5g protein.

  • 2 cups fresh or frozen cranberries, thawed
  • 1/2 cup water
  • 1/4 cup honey
  • 1 cup crushed pineapple, drained
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1 medium apple, peeled and thinly sliced
  • Pastry for double-crust pie (9 inches)
  1. Preheat oven to 350°. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly.
  2. In a large bowl, combine pineapple, cornstarch and cinnamon; stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
  3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Originally published as Holiday Fruit Pie in Taste of Home December 2015, p68

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MY REVIEW
ReneeMurby User ID: 7119369 236106
Reviewed Nov. 1, 2015

"This is a very good pie. I love the color. It smells heavenly. It is just a little bit tart which I actually really enjoyed with a small scoop of vanilla ice cream and a cup of tea."

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