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Harvest Pie with Apples, Pears and Cranberries

A celebration of the fruits of autumn, this fabulous pie serves up a hearty helping of pears, apples and cranberries. For an additional punch, add a handful of raisins or a few tablespoons of crystallized ginger to the medley.

It's a lavish alternative to the traditional apple pie, and like its simpler cousin, it partners deliciously with a scoop of vanilla ice cream.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

Prep time: 45 min | Cook time: 60 min | Total time: 105 min | 8 Servings


Dough for a single-crust pie


ripe organic pear (peeled and sliced, 1/4 inch thick)


crisp organic apples (peeled and sliced, 1/4 inch thick)

1 ½ cups

coarsely chopped cranberries (fresh or frozen, and thawed)

1 tsp

finely grated lemon or orange zest (or a combination)

2 Tbsp

unbleached all-purpose flour

1 Tbsp


⅔ cup


¼ tsp

ground nutmeg

½ cup

rolled oats (not instant)

⅓ cup

unbleached all-purpose flour

⅓ cup

(packed) brown sugar

⅓ cup

chopped walnuts

½ tsp

ground ginger

¼ tsp

ground nutmeg

¼ cup

unsalted butter (cut into small pieces)


Roll out the pastry dough into an 11-inch circle and place in a 9-inch pie plate, patting to fit. Trim or flute the crust around the edge of the plate. Transfer the crust to the refrigerator for 30 minutes.

Position a rack in the lower third of the oven and preheat to 375 degrees F. Place a rimmed baking sheet on the rack.

To make the filling, place the apples, pears, cranberries and zest in a large bowl, and stir to combine.

Place the flour, cornstarch, sugar and nutmeg in a small bowl and stir to combine. Sprinkle this mixture over the fruit and toss to combine.

To make the topping, place the rolled oats, flour, brown sugar, walnuts, ginger and nutmeg in a medium-size bowl. Using your fingers, blend the butter into the mixture until it resembles coarse meal.

Place the fruit filling in the pie crust and cover the filling with the streusel topping. Don't pack it down.

Place the pie on the baking sheet in the oven. Bake until the juices start to seep and bubble along the edges, and the topping is golden brown, 50 to 60 minutes. Allow the pie to cool on a wire rack for at least 20 minutes before serving.

Per serving: Calories 480, Fat 17 grams, Cholesterol 20 mg, Sodium 105 mg, Carbohydrates 83 grams, Fiber 5 grams, Sugars 54 grams, Protein 4 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 4%, Vitamin C 2%, Calcium 2%, Iron 6%.

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