My mom adapted this pie from a recipe she saw in The Oregonian in 2001. It originally was published in “Miss Ruby’s Cornucopia” by Ruth Adams Bronz in 1991. Everything about the Harvest Pie screams Thanksgiving. In fact, it has become a regular addition to our Thanksgiving groaning board right alongside the traditional pumpkin pie. It made its way there because everyone who tries it loves it. In my opinion, it is best served warm with a large scoop of Tillamook Vanilla Bean Ice Cream. Delicious!
Use your favorite pastry recipe for a two-crust pie crust
1½ cups fresh cranberries, coarsely chopped
4 cups apples, peeled, cored, & cut into chunks
½ cup chopped pecans
1½ cups sugar
4 tablespoons flour
1½ teaspoons cinnamon
½ cup cranberry or cran-apple juice
1 teaspoon vanilla extract
4 tablespoons Tillamook Butter
Preheat oven to 425ºF. Line a 9-inch pie plate with pastry rolled to 1/8-inch thickness. Toss together the cranberries, apples, raisins and pecans with the sugar, flour, cinnamon, cran-apple juice and vanilla. Spoon the mixture into the unbaked pie shell. Place dots of butter on top of the fruit mixture. Use the remaining pastry dough to make a solid crust for the top of the pie or cut it into strips and make a lattice over the top of the pie. Bake in a preheated oven for about 40-45 minutes. This makes a very full pie, so it may bubble over.