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|Jody's Harvest Pie from Morning Glory Farm|
|Written by Tom Dunlop|
This is the quintessential farmers’ pie, served in the fall when the farmers are celebrating the bounty of the season. Bakery manager Jody Drake took several of her favorite autumn-inspired tastes and combined them into a pie that makes you think of wood fires and holiday traditions. It works as both a single-crust pie with streusel topping or as a double crust.
Preparation time: 30 minutes, including pie crust • Cooking time: 40–55 minutes • Servings: 6 generous slices
Jody’s Harvest Pie
Preheat oven to 425 degrees. Prepare pie crust (click "read more" for the rest of the recipe, including that of the pie crust).
Mix all ingredients in a large bowl, stirring until well blended, and turn into prepared pie crust. Top with crust or streusel topping.
Place pie in oven and immediately reduce temperature to 350 degrees. Bake until the apples are tender and the crumb or crust is golden.
FOR STREUSEL TOPPING:
1 ½ cups white sugar
(makes two 9-inch pie crusts)