Autumn Surprise Pie

Autumn Surprise Pie

Pie Hint: 

I used the apple peeler and corer found at Kitchen Kneads. This gadget makes uniform sizes of apples all peeled and cored perfectly. This is a must for a kitchen.  I also used a chopper and diced the pears all the same shape. Using these 2 gadgets not only made the pie come together quicker, but the filling is beautiful.

Autumn Surprise Pie

• Double crusted pie shell for 9-inch pie
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon fresh ground nutmeg
• ¼ teaspoon ground cloves
• 5 cups sliced, peeled apples
• 2 cups diced peeled ripe pears 
• 1/3 cup naturally sweetened cranberries
• 1/4 chopped pecans
• ¾ teaspoon rum extract
• 1 egg white whipped or milk

Instructions

1. Preheat oven to 425 degrees F.
2. In a mixing bowl, whisk together sugar, flour, cinnamon, nutmeg, and cloves. Add apples, pears, cranberries, pecans and mix to combine. Add extract, stir to combine. Spoon into crust, filling in any gaps.
3. Use the second pie shell to lay over the top. While the pie shell is laid over the top, press down to pack in the filling. This will eliminate a puffed crust with a hollow space. Roll the top crust under the bottom crust, pinch the 2 crusts together, and flute the edges. Brush top of pie with whipped egg white OR milk.  Sprinkle with coarse sugar.
4. Bake on lower oven rack for 15 minutes. Reduce temperature to 350 degrees F. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Use pie shields last 10 minutes of baking if necessary. Cool on wire rack.