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Apple & Pear Harvest Pie


  • One refrigerated pie crust, softened as directed on box
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tbsp. O&CO. Clementine & Cinnamon Fruit Spread
  • 3 cups thinly sliced, peeled tart apples
  • 3 cups thinly sliced, peeled ripe pears
  • 1/2 cup sweetened dried cranberries

  • 1/2 cup  all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter
  • 1/2 cup coarsely chopped walnuts
For Garnish
  • Vanilla Ice Cream
  • O&CO. Vanilla or Apple Balsamic Condiment


  1. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2.  In large bowl, mix sugar, cornstarch, cinnamon and nutmeg and fruit spread. Gently stir in apples, pears and dried cranberries. Pour filling into crust-lined pie plate.
  3. In small bowl, mix topping ingredients until crumbly; sprinkle over filling.
  4. Line 15x10-inch pan with foil; place on oven rack below the rack pie will be baked on to catch any spillover. Loosely cover pie with sheet of foil; bake 1 hour. Uncover; bake 10 minutes longer or until apples are tender and topping is golden brown. 

To Serve

  • Serve each slice with a scoop of good vanilla ice cream, drizzled with a touch of Vanilla or Apple Balsamic Condiment.