Autumn Harvest Pie with Apple Cider Punch

This really is the perfect autumn combo. The pie has is warm and comforting with a bold flavor. The punch is light and woodsy. Enjoy them by a campfire in flannel pants like we did, and you have a picturesque fall evening. I always think that throwing out the fruit from Sangria is a big waste, but this one especially struck me, since the flavor they soaked up was so perfect. This way, you have no waste, and get TWO great treats. Happy October!

  • 2 apples diced
  • 1 lemon sliced
  • 2 pears diced
  • 1/2 c pomegranate seeds
  • 3 cinnamon sticks
  • 2 c apple cider
  • 1/2 c apple whiskey
  • 1/4 c brandy

Place ingredients in a large pitcher. Let soak at least overnight, up to 3 days. Remove apples, pears, and pomegranate seeds. Add 2 tbsp of cornstarch and toss to coat in a large bowl. Prepare pie crust.

Meanwhile, add 1 1/2 c of sparkling wine to the apple cider mixture. Pour over ice and garnish with cinnamon stick.

crust:

  • 2 1/2 c ap flour
  • 3/4 tsp salt
  • *1/3 c shortening
  • *1/2 c coconut oil/ vegan butter
  • 8 tbsp ice water
  • vegan butter and course sugar to top
    *freeze for 15 mins before use (and your cutting utensil if you’re feeling pro)

whisk dry ingredients. cut in shortening until coarse. add coconut oil and cut until no piece bigger than a dime remain, (chunks are good, though). add ice water 2 tbsp until mixture is just moist enough to bring together. fold about 6-10 times (or until just combined) and form 2 disks (one twice as large as the other). immediately place in fridge for at least 2 hours (maybe make filling during this time). preheat oven to 425. working one disk at a time, roll out until about 13 in in diameter. roll onto floured rolling pin and flop into standard pie dish. place in fridge while rolling out second disk. use pizza cutter/ sharp knife to cut strips. fill base with filling and carefully lattice top with strips. brush with vegan butter and sprinkle with cinnamon sugar. bake for 20 minutes, then lower temp to 375 and continue to bake for another 40-50. 

tips/things I would change:

  • I would start the pie off with tinfoil and remove 15 minutes before done
  • Adding vanilla or some extra cinnamon to the fruit would add some good flavor
  • Make sure the fruit you use is ripe, unripe pears don’t bake well

2 thoughts on “Autumn Harvest Pie with Apple Cider Punch

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