Fall Harvest Pie Recipes

Steps:

• Preheat the oven to 400°F (200°C).
• Melt the butter in a 10-inch (25 cm) cast iron skillet over medium heat. Add the leek and garlic, and sauté for 5 minutes, or until the leek is tender and just beginning to brown.
• Add the butternut squash, carrots, potatoes, salt, and pepper. Sauté for 1-2 minutes, until salt is dissolved and everything is combined.
• Pour in the chicken broth and simmer for 8-10 minutes, or until the vegetables are starting to soften and the liquid has reduced by half. Stir in the Brussels sprouts.
• Add the Campbell's® Cream of Chicken Soup, thyme, sage, heavy cream, Parmesan cheese, and chicken, and stir to incorporate. Bring to a simmer. Season with more salt and pepper if desired, then remove the pan from the heat.
• Roll the puff pastry out slightly if needed to fit over the pan, then place over the skillet. Using a sharp knife, trim off any overhanging edges and reserve the excess dough.
• Tuck the pastry down around the inner edge of the skillet. Using a fork, press gently around the edges of the pastry to seal and crimp. Cut 4 vent holes in the center of the crust to release steam.
• Cut out 4 leaf shapes from the excess dough.
• In a small bowl, whisk together the egg and water, then brush evenly over the crust. Arrange the leaves on top and brush with the egg wash.
• Bake the pot pie for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling. Remove from the oven and let rest for 10 minutes before serving.
• Enjoy!

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat baking mat or parchment paper; set aside. Combine apples and pears in a large mixing bowl. Add flour, sugar, nutmeg, lemon juice, and zest, and mix. Add cranberries, and toss gently. Set aside.
• On a lightly floured surface, roll out dough to a rough 18-inch circle about 1/8 inch thick. Line a 12-inch pie dish with the dough.
• Transfer apple and pear mixture into pastry-lined pan. Dot the top with butter. Fold and overlap the pastry over the fruit. Brush pastry with cream. Sprinkle sugar lightly and evenly over the top of pie. Transfer to prepared baking sheet.
• Bake for 20 minutes. Lower the oven temperature to 350 degrees; continue to bake until juices are bubbling, about 1 1/2 hours more.

Steps:

• Line a 9-inch pie plate with pastry and prick with a fork.
• Bake for 10 minutes in 425F oven.
• Renmove from oven and lower oven temperature to 400F.
• While shell is baking, beat eggs with cornstarch until smooth.
• Add butter, syrups, sugar, orange zest, cranberries, pecans and apples.
• Pour into the partially baked pie shell and return to the 400F oven
• Bake 35 minutes.
• Cool completely before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
• Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
• Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges.
• Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
• In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.

Steps:

• Heat oven to 400°F.
• Fit 1 pie crust into a 9-inch pie plate and refrigerate until ready to fill.
• In a large bowl, gently mix together apples, pears, cherries, 2/3 cup of the sugar, the almonds, flour, cinnamon, nutmeg and salt.
• Pour into prepared pie crust.
• Roll out second pie crust.
• Cut out 6 evenly spaced circles or other desired shape with a 1-inch cookie cutter, reserving cut-outs.
• Place pie crust over filling and pinch top and bottom edges together.
• Brush lightly with egg wash and place cut-outs randomly over crust.
• Brush cut outs with egg wash.
• Sprinkle remaining 1 tablespoons sugar over pie.
• Bake at 400°F for 20 minutes.
• Cover edges with foil and reduce heat to 350°F.
• Bake for an additional 35 minutes or until nicely browned and bubbly.
• Cool pie completely on wire rack.