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"What's for Dinner Honey?" Katie's Harvest Fruit Pie

Katies Harvest Fruit Pie 354 x 266


Fall is Katie's favorite season - World's End walks, Seahawks football, chunky sweaters, ........pie  {2 votes for pie}. Here's her favorite, a fabulous mash-up of late summer/early fall fruits.

Harvest Fruit Pie
from Katie Nisbet

  • 6 cups of fruit: apples, cherries, plums, peaches, blueberries, blackberries, dried apricots, raisins, cranberries, even a few prunes will do. Take the opportunity to rumble around in your fruit crisper for that single bruised apple or lonely pear. Dice into thumbnail sized chunks.
  • 1 lemon and lemon zest
  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 1 1/2 stick chilled butter
  • 1 cup flour
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
Make a pie crust {or buy one, honestly} and par-bake it:

Freeze the crust for 15 minutes until solid. Prick it all over with a fork. Coat a piece of foil with butter and press tightly against frozen pie shell, covering the dough and rim.

Bake at 350 for 20 minutes, then gently remove foil. If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps.

While that's baking, toss all the fruit, lemon juice and zest, sugar and cornstarch together. Turn fruit into the crust.  Cut up 3 tablespoons of butter and scatter over the fruit.

Now move on to the topping: combine all dry topping ingredients in a deep bowl. Cut the chilled butter into bits over the top.  Betty mixes the butter and dry ingredients together with her hands- it's the way I roll. Mix together until the crumble is 'pea sized' {that's what they always say in the recipe, but it never looks pea sized, so the good thing to know is you really can't go wrong, it's butter and sugar, how bad could it get?}

Pile the topping on the pie, put on a cookie sheet lined with foil or parchment {you know it's going to boil over} and bake at 350 for an hour or until the fruit is soft and crust is brown.  Cool and serve with dairy of your choice: cream, whipped cream, or vanilla ice cream. 

Honestly, it's best the next day...for breakfast.