Fall Fruit Pie


Fall Fruit Pie

Fall Fruit Pie recipe
Fall Fruit Pie
Prep: 40 mins
Bake: 1 hour
Total: 1 hrs 40 mins
Yield: 8 servings

This Fall Fruit Pie is the perfect pie for the season. It combines apples, pears and cranberries in the filling with a sweet, crunchy crumb topping. Easy to make, too, because the filling cooks on the stove first.

Not only does this Fall Fruit Pie taste great but you’ll also be taking advantage of the high levels of nutrition these fall fruits contain.Apples are high in Vitamin C and a great source of fiber. Pears a loaded with Pectin, which helps to stimulate the immune system. Pears also help to detoxify the body and lower cholesterol. And Cranberries are a familiar fruit in the fall, especially on Thanksgiving. Not only taste great but Cranberries are loaded with Vitamin C, trace minerals and they’re a great source of fiber.

Here are a few tips when getting your fruits:

To help apples last longer, store them in a cool, dry place and keep them away from citrus fruits, avocados and bananas. All of these fruits give off a gas that speeds up the ripening process of certain fruits that are around them.

Be sure to get your pears while they’re still a bit firm and let them ripen naturally. Pears ripen from the top down so if you notice that they start to get soft near the stem, put them in the refrigerator to preserve them longer.



  • Pastry for a one-crust pie


  • ½ cup butter (1 stick)
  • 3 Granny Smith apples
  • 2 Golden Delicious apples
  • 2 D’Anjou pears slightly hard
  • 6 ounces fresh or frozen cranberries
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • Crumb Topping
  • ¼ stick of butter
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup of oats (old fashioned)
  • ½ teaspoon ground cinnamon


  1. Prepare pastry for a one-crust pan and form a pie shell.
  2. For the filling, place the butter in a heavy-bottomed, Dutch oven and melt over medium heat.
  3. Peel and core the apples and pears and slice them into ¼ inch slices and add to the butter.
  4. Add the cranberries to the apples and pears. Add both sugars and flour and stir to combine.
  5. Cover and simmer gently for 5-10 minutes, being careful that the mixture does not stick to the bottom. The mixture should be thick and creamy and the fruit still a bit hard.
  6. Allow filling to cool slightly, then pour the mixture into the prepared pie dish.
  7. Pulse topping ingredients in the food processor until well mixed.
  8. Top the filling generously with the crumb topping and bake at 375 degrees for one hour, until crust browns and filling is bubbly.
  9. Cool completely before serving.
  10. Pulse topping ingredients in the food processor until well mixed.
  11. Top the filling generously with the crumb topping and bake at 375 degrees for one hour until crust browns and filling is bubbly. cranberries to the apples and pears.
  12. Add granulated sugar, brown sugar, flour and stir to combine.

There you have a great fall dessert you can serve right now or during the Thanksgiving holiday!

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For protection against accidental oven burns – Oven Rack Guard® Burn Protection

To protect against burns from splattering grease – Splatter Guard Pro™

For the perfect pie crust (and for blind-baking!) – Perfect Crust Pie™ Weight Chain

To roll a perfect pie crust – Perfect Crust™ Pie Mat

To protect against burns from hot lids on pots – Cool Touch™ Lid Handle Covers

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Save money by preserving your produce the natural way – Guard/N Fresh™ Produce Saver

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