Emily from One Lovely Life is here sharing one amazing pie recipe, just in time to squeeze it in before Thanksgiving! This Fall Fruit Pie looks fabulous. I’m not going to have time to try it this week, which means I’ll have to have pie next week, 🙂 Pie is a Christmas food too, right?!
It’s pie season, which basically means it’s happiness season.
Cake is fine and good for birthdays, but I really feel like pie says “home” and “homemade” more than just about anything. Crispy, crumbly pastry filled with warm fruit filling and topped with a buttery pecan crumble? That says home to me more than any chocolate cake ever could, and I do love a good chocolate cake.
This fall fruit pie was inspired by my grandma’s incredible spiced pear jam. The smell alone is like getting a hug from her. The smell is a mix of warm spices–cinnamon, cloves, ginger–and the best of the fall apples and pears.
I love that the little cranberries peek out through the filling like little jewels and the pecan crumble topping on top just ties everything together. The end result is something warm, slightly syrup-y, rich, and delicious.
If you plan on making this pie for Thanksgiving, you can make it a day ahead, which will keep things easy on Thanksgiving Day. When I’ve made this pie ahead of time, I like to pop it back into the oven at 350 degrees for 15-20 minutes before serving it, so that a good scoop of vanilla ice cream can melt all over the top.
Need a crust recipe? Here’s my go-to: I call it The Only Pie Crust Recipe You’ll Ever Need to Know, and for good reason. I’ve taught classes using this crust, and dozens of my friends have adopted it as their own.
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- 1 pie shell
- 5 small apples, peeled, cored, and diced
- 3 small pears, peeled, cored, and diced
- 1/3c dried cranberries, (or more or less to taste)
- 1/4c sugar
- 1/4c brown sugar
- 1/4c flour
- 1 tsp vanilla
- 1/2tsp cinnamon
- scant 1/2tsp ginger
- 1/4–1/2tsp cloves (I used a generous, heaping 1/4tsp)
- pinch salt
- In a large bowl, combine apples, pears, and cranberries. Add in sugar, brown sugar, flour, vanilla, spices, and salt. Pour filling into pie shell.
- In a medium bowl, blend topping incredients until well combined and very crumbly. I use a pastry blender, but you could use two knives or two forks. Sprinkle over filling.
- Bake at 375 degrees for 45-50 minutes or until crumble topping is very golden and set.
- Cool completely before serving.
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This recipe was originally posted at One Lovely Life.
Doesn’t that look amazing? Emily is the best. Now you have all kinds of pie options for Thanksgiving! Enjoy!