Harvest Comfort Pie with Cinnamon Crust

Today, I am tremendously excited to post about

the Harvest Comfort pie

that I have been working on for the Grain Mill Challenge,

 only to have my camera go missing,

 for us to be completely out of apples

(the kids ate them for snack yesterday while I was gone—-LOL),

and honestly, 6 hours later,

I would rather crawl into bed and cry than write this post.

Kinda….

 

Still, I am stubborn, and want you to enjoy every morsel of this pie as you make it at home, so please, enjoy reading all about it, and I will tell you more about my garden, and add in pictures of fall sometime tomorrow.

 Ready?

Here it is…………..

 

 Harvest Comfort Pie is an outrageously tasty reminder that Fall has begun and with it comes the smell of cinnamon, and apples, paired with cranberries and golden raisins.

The pie crust for this pie has been laced with ground cinnamon, so when it bakes in your oven, the whole house smells lovely.

And when you cut into the pie, out flows a rich filling chock full of three different kinds of apples, bright cranberries, and the mellow gold of golden raisins.

 The taste is extraordinary, and perfect for those occasions where you have guests to impress, and  want something that shouts cool weather and warm dinners.

 

Here is the recipe:

 

For the pie crust: (needs a double pie crust)

4 cups finely ground whole wheat flour

(I used the pasta setting on my Wonder Mill)

1 cup coconut oil or shortening

1 tsp salt

1-2 Tbs Cinnamon (depending on your tastes)

2 Tbs Dry milk or 1 cup liquid milk (even skim will do)

(if you use powdered milk, then use 1 cup very cold water)

 

*in a mixer bowl, blend the dry ingredients with the shortening/oil until thoroughly mixed. Then add 3/4 cup of liquid, and mix until well blended. Let dough sit about 5 minutes for the Whole wheat flour to absorb the liquid completely. Add remaining liquid until the pie dough is very pliable without being really sticky.

 

*On a silpat mat, a non-stick dehydrator sheet, or even waxed paper, split the dough into three portions, form one into a ball, and place on the mat. Sprinkle with a little flour mixed with sugar and roll out into a round. I then pick up the paper/mat and transfer the pie crust to the pan, carefully, as it will tear easily. Gently ease crust into the pie pan, and trim around edges of pan for the bottom crust. Repeat, rolling out the second ball of dough but leaving it on the mat for a little while.

 

For the filling:

2 Golden Delicious or Jonagold Apples

(I left skins on because that is how we roll around here–you can trim off if you want)

2 Granny Smith Apples

2 Braeburn Apples

1 Tbs lemon juice to keep apples from browning

1 cup frozen cranberries

 (or craisins if that is all you have, just add 1/4 cup less sugar)

1/2 cup golden raisins

2 tsp apple pie spice

1/2 cup dark brown sugar

2 Tbs WW Flour

*toss all ingredients together in a large bowl until evenly mixed, and then fill pie crust with a heaping mound of yummy goodness, being careful to keep everything into the middle of the pie tin, with nothing hanging out over the edge of the cinnamon bottom crust.

 

*Place top crust on top of pie, seal and flute edges, and then either cut slits into the pie crust, or, rolling out remaining dough, then cut fall leaves or pumpkins out of it using cookie cutters, and attach to the top of the pie using a pastry brush and a little water. Using same brush, wet top of pie and sprinkle with a little white sugar for an added touch.

 

Bake in a 350* oven for an hour, then let sit for at least 10 minutes for the pie to cool before you eat it. This is absolutely delicious eaten with simple vanilla ice cream as it is rich enough on its own. A variation of this pie is to cube 1/2 of a block of cream cheese (4 oz) and mix it into the filling before baking, which we then call it a Creamy Harvest Comfort Pie.

 

 

I hope that you enjoy this, everyone! Make it once, and I promise you, it will be the pie you immediately begin to think of when the leaves begin to fall, and the days grow cooler!

 

Many Blessings to you and yours,

Heather

www.thewelcominghouse.blogspot.com

About The Welcoming House

I am a canning, cooking, crafty, crunchy, fun-loving mamma and wife who moved from the Rocky Mountains to the Midwest prairie about 18 years ago. I love being a mom to my three beautiful daughters, and life-long companion to my darling handy Hubby . I blog over at The Welcoming House five days a week on a million different things from recipes to mini-series, to crazy picture days of what is happening around me! I hope you drop in, and never leave there without being encouraged and strengthened in your daily walk. Grab a cup of coffee and come visit us!
Many Blessings to You and Yours!

Grain Mill Wagon Challenge Experience: What fun this has been, doing the Grain Mill Challenge. I was not sure I would ever like using the WonderMill as much as I did my NutriMill, but I tell you what, I have fallen in love with it, and it has now replaced my Nutrimill as the go-to appliance for grinding everything I did before! I enjoyed coming up with 5 original recipes for the Grain Mill Wagon challenge, and my family loved sampling each and every one. I want to thank the Grain Mill Wagon, and WonderMill for giving me the opportunity to participate, and for the dear friend who suggested checking it out in the very beginning. My readers from The Welcoming House Blog have been amazing too, heading over here all the time, sharing, liking, and pinning my recipes because they love me, and the fun desserts I came up with. I wish you all the best, thanks for reading, and many blessings to you and yours! ~Heather Estey @ The Welcoming House Blog

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3 Responses to Harvest Comfort Pie with Cinnamon Crust

  1. Pat Hefter says:

    Is there supposed to be cinnamon in the crust?

  2. I can not wait to try this ,I know my family will love it !!!!

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