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Don’t let the combo of apples and bananas scare you away. This pie is deeee-licious!
Mixed Fruit Pie
Pastry for a 2 crust pie (for a shortcut, use the ready-made, roll-out type)
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon lemon zest
1 tablespoon lemon juice
3 tablespoons flour
1 cup brown sugar, packed
1/2 teaspoon cinnamon
4 cups thinly sliced cooking apples (spy, Granny Smith or yellow delicious. Do not use an eating apple. It will turn out mushy and bland)
2 cups thinly sliced bananas (not real ripe ones, but not green either)
1/3 cup dried cranberries or Craisins
1/4 cup chopped walnuts (optional)
Line pin tin with one crust. Place fruits in large bowl.
Mix other ingredients in a small bowl and the combine gently with fruit. Turn into crust. Dot with 2-3 teaspoons of butter.
Cut remaining crust into strips and weave lattice style over the top, sealing edges well. (May also keep crust whole and then cut a heart out of the center and prick all over with a fork) Either way, seal edges tight and make sure they are pushed snug up to the pie and not on the edges of the pan too much to prevent over-browning.
Bake at 425 degrees for 35-45 minutes or until crust is no longer doughy. (it will take longer with the solid crust.) Serve warm with vanilla ice cream.
TIP: It is worth the investment to purchase a silicone or aluminum pie ring designed to keep edges from over-browning. Tell Santa you’d like one this year.