Apple Pear Pecan Harvest Pie

Enjoy this delicious harvest pie with apple, pecan and pear filling — a wonderful dessert.


8 servings

Crust Ingredients

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Apple Filling Ingredients

4 to 5 medium apples, peeled, cored, cut into 1-inch pieces
1/2 cup granulated (white) sugar
1/4 cup cornstarch
2 tablespoons boiled cider
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Middle Topping Ingredients

1/4 cup pecan pieces

Pear Filling Ingredients

4 ripe pears, peeled, cored, cut into 1-inch pieces
1/4 cup granulated (white) sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Topping Ingredients

3/4 cup honey nut granola
1 egg
1 tablespoon water
2 tablespoons granulated (white) sugar


Place pie on lowest oven rack. Preheat oven to 425°F (218°C).

Place 1 pie crust in 10-inch glass deep-dish pie plate. Press firmly against side and bottom.

In large bowl, mix apple filling ingredients, and arrange in crust-lined pie plate. Sprinkle pecans on top of apples. In medium bowl, mix pear filling ingredients, and spread on top of pecans. Sprinkle granola on top of fruit.

Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. In small bowl, mix egg and water; brush on top crust. Sprinkle sugar over crust.

Bake for 25 minutes. Reduce oven temperature to 375°F (191°C); cover entire top and edges of pie with foil. Bake 25 minutes longer or until filling bubbles. Cool on wire cooling rack 2 hours before serving.

Estimated Time

Preparation Time: 45 minutes
Bake Time: 50 minutes Cool Time: 2 hours

Nutritional Information

Amount per serving: Calories 500 (Calories from Fat 150), Total Fat 17 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 350 mg; Total Carbohydrate 83 g (Dietary Fiber 5 g, Sugars 42 g), Protein 4 g; Exchanges: 1 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices: 5 1/2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map