Fruit pie filled with pears, apples, grapes
There must be countless variations on apple pie, and each one is tempting. Since this year there is a bumper crop of apples, pears, and grapes, here is a pie using these fruits that goes the traditional apple pie one better.
Mellow pears are combined with plump seedless grapes and crisp apples for mouthwatering flavor.
Choose fruits that are bright in appearance, firm, and bruise-free. Grapes and apples can be placed in fruit bowls for quick use, or refrigerated.
Pears used for cooking may be on the hard side. To ripen at home, place pears in a brown paper bag and keep at room temperature a few days until soft to the touch. Use right away or refrigerate.
Freshly squeezed lemon juice and lemon rind act as a natural flavor-enhancer.
A helpful cooking hint is to steam the fruits before baking to keep the filling from shrinking in the pie shell. Fresh Harvest Pie 3 large apples pared, cored, sliced (3 cups) 2 large pears pared, cored, sliced (2 cups) 1 1/2 cups seedless grapes 1/2 teaspoon grated lemon rind 1 tablespoon freshly squeezed lemon juice 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pastry for 2-crust pie
Combine all ingredients; mix well. Divide pastry in half. On lightly floured surface, roll out half of pastry into a 12-inch circle. Fit it into a 9-inch pie plate; trim, leaving 1-inch overhang. Spoon in fruit mixture.
Roll remaining pastry into a 10-inch circle. Cut into 1/2-inch strips and form a lattice top. Press strips to bottom crust. Fold crust over strips; form standing rim; flute. Bake in 350-degree F. oven 50 to 60 minutes, or until crust is browned.