Autumn Fruit Pie
Apples, pears, and a drizzle of Door County cherry balsamic—baked in a deep, golden crust. A harvest classic, polished for modern home bakers.
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold & cubed
- 6-8 tablespoons ice water
Filling
- 3 firm apples, peeled, cored and sliced
- 2 ripe pears, peeled, cored and sliced
- 1 cup sliced plums or peaches (optional)
- ½ cup brown sugar + 2 tablespoons
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoon flour or cornstarch
- 1 teaspoon lemon juice
Topping
- ½ cup ricotta + ¼ cup mascarpone + 1 tablespoon honey
- 1 egg, beaten (for egg wash)
- 2 tablespoons sugar (for crust)
- Cherry balsamic glaze for serving
Instructions
- Whisk flour, salt, and sugar. Cut in butter until pea-sized. Add ice water 1 tablespoon at a time, just until the dough holds.
- Divide into 2 disks; wrap and chill 30 minutes.
- Core apples and pears, then slice. Toss with sugars, cinnamon, nutmeg, flour/cornstarch, and lemon juice.
- Roll a disk into a 9–10 inches; place in pie dish. Add filling. If using, dollop ricotta–mascarpone–honey over fruit.
- Top with second crust; crimp edges; cut vents.
- Brush with egg wash; sprinkle sugar.
- Bake at 400°F for 20 minutes, then reduce to 350°F and bake 35–40 minutes, until crust is deep golden and juices bubble.
- Cool 30 minutes. Slice and drizzle with Door County cherry balsamic glaze. Serve warm.
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