Fruit-Filled Pie
Fruit-Filled Pie requires roughly 1 hour and 20 minutes from start to finish. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 17g of fat, and a total of 477 calories. This recipe serves 8. Only a few people really liked this dessert. Head to the store and pick up peach, brown sugar, cranberries, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Fruit-Filled Cupcakes, Fruit-Filled Dainties, and Fruit-Filled Melons.
Instructions
Place the cranberries in a large bowl; cover with boiling water.
Let stand for 5 minutes; drain well and set aside. In a large bowl, toss the apples, peach and pear with lemon juice. Stir in the sugars, apple pie spice and vanilla.
Add tapioca; let stand for 15 minutes. Stir in the cranberries.
Line a 9-in. deep-dish pie plate with one sheet of pastry; trim even with edge of plate.
Add filling. Unroll second sheet of pastry; cut slits in pastry.
Place over filling; seal and flute edges.
Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Recommended wine: Port, Vin Santo, Late Harvest Riesling, Lambrusco Dolce
Port, Vin Santo, and Late Harvest Riesling are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Barrel Reserve Port. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
Barrel Reserve Port
It has a complex richness defined by chocolate and black cherry flavors and aromas, and lengthy oak aging that add spice, vanilla and bold tannins. This velvet smooth port can be enjoyed as a stand-alone dessert or can be perfectly paired with chocolate delights. Serve at 65 degrees F.