Kitsilano’s last farmers market of the season is taking place on Sunday, October 23, in the parking lot of the Kitsilano Community Center at Larch and W. 10th. I will be there stocking up on supplies.
Both crumble and pie have their own particular allure, but I don’t see why I have to choose. This recipe for BC Harvest Pie is the perfect mix of both. I make it often; it’s the most requested recipe I have. Think nutty streusel topping and sweet seasonal fruit filling with just the right amount of buttery pastry crust.
Makes one 9” pie (Recipe after the jump.)
BC Harvest Pie Recipe
Use your favourite single layer sweet pie crust or purchase one
For the filling:
3 crisp apples (I like to use gala), peeled and cut into ¼” slices (about 3 cups)
1 large ripe pear, peeled and cut into ¼” slices (about 1 cup)
1 ½ cups coarsely chopped cranberries fresh or frozen but unthawed
1 tsp finely grated lemon zest
¾ to 1 cup granulated sugar (use more sugar for tarter apples, less for sweeter apples)
2 tbsp. unbleached all-purpose flour
1 tbsp. cornstarch
¼ tsp. nutmeg
½ tsp. cinnamon
For the topping:
¾ cup old fashion oats (not instant)
2/3 cup unbleached all-purpose flour
2/3 cup firmly packed brown sugar
2/3 chopped walnuts, pecans, or almonds
½ tsp ginger
1/2 tsp nutmeg
1 Tsp cinnamon
6-8 tbsp (almost 1 stick), unsalted butter cut into small pieces
1. Roll out the dough for the pie crust into an 11” circle and transfer it to a 9” pie plate, pressing the dough firmly into pie plate. Trim and flute the edge of the crust and refrigerate, uncovered, for 30min-2hrs
2. Position a rack in the lower third of the oven and preheat the oven to 375F. Place a baking sheet on the oven rack.
3. Place the apples, pear, cranberries, and lemon zest, if using, in a large bowl and stir to combine.
4. Place the granulated sugar, flour, cornstarch, and nutmeg and cinnamon in a small bowl and stir to combine. Sprinkle the sugar mixture over the fruit and toss to combine.
5. Make the streusel topping: Place the oats, flour, brown sugar, walnuts, ginger, nutmeg and cinnamon in a medium sized bowl. Using your fingers, blend the butter into the topping mixture until it resembles coarse meal.
6. Place the fruit filling in the pie crust and cover the filling with the streusel topping. Do not pack down the topping.
7. Place the pie on the baking sheet and bake it until the juices start to seep and bubble along the edge and the topping is golden brown, 50 minutes to 1 hour.
8. Let the pie cool on a wire rack for at least 20 minutes before serving. The pie can be refrigerated, covered, for up to 3 days. Let it return to room temperature before serving.
Adapted from the original recipe “Harvest Pie” in The Earthbound Farm Organic Cookbook: Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry
Last modified: October 22, 2011