Prairie Pie Recipe

Make dough

In a large bowl, whisk together 2 cups flour, 1 tablespoon granulated sugar and 1 teaspoon salt. Add the 12 tablespoons (1 1/2 sticks) cold cubed butter. Using a pastry cutter, two knives or your fingertips, cut the butter into the flour until mixture resembles coarse cornmeal with pea-sized pieces of butter remaining (about 6–8 turns).

Mix ice water and 1 teaspoon apple cider vinegar together. Sprinkle 1 tablespoon of the mixture over the flour-butter and gently toss with a fork. Continue adding the remaining water a tablespoon at a time just until dough holds together when pinched (you may not need all the water). Do not overwork.

Turn the dough out onto a lightly floured surface, gather into a disk about 5–6 inches across, wrap in plastic and chill in the refrigerator for at least 1 hour (can chill up to 2 days).

When ready to bake, remove dough from fridge 20–30 minutes before rolling so it's slightly pliable but still cold.

Prepare fruit

Preheat oven to 400°F (200°C). In a large bowl combine 4 cups thinly sliced apples, 1 cup sliced pears and 1 cup dried cranberries.

In a small bowl whisk together 3 tablespoons packed light brown sugar, 2 tablespoons granulated sugar, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg until evenly mixed. Sprinkle the sugar-spice mixture over the fruit. Add 1 tablespoon fresh lemon juice and 1 teaspoon vanilla extract and toss gently to coat. Let sit 5–10 minutes so the cornstarch and sugar draw out some juices.

Stir in the 2 tablespoons small knobs of unsalted butter so they are distributed through the fruit mixture.

If the fruit is very juicy, drain off up to 2 tablespoons of excess liquid; reserve it to spoon over slices when serving if desired. The filling should be moist but not soupy.

Roll and fill

On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8–1/4 inch thick. Transfer dough to a 9-inch pie plate or a 9" cast-iron skillet by gently rolling dough onto the rolling pin and unrolling over the plate. Trim the edges to leave a 1-inch overhang.

Spoon the prepared fruit filling into the center of the crust, mounding slightly. Fold the 1-inch overhang up and over the fruit, pleating the dough every 1–2 inches to create a rustic edge; leave a 3–4 inch opening in the center so the pie has a prairie-style exposed top.

Brush the folded crust lightly with 1 tablespoon heavy cream (or the beaten egg if preferred) and then brush the exposed rim and top with the beaten egg for a glossy finish. Sprinkle 1 tablespoon coarse sugar over the crust and exposed fruit edges for sparkle.

Place the pie on a rimmed baking sheet to catch drips and bake in the preheated 400°F (200°C) oven for 20 minutes. After 20 minutes reduce oven temperature to 375°F (190°C) and continue baking until crust is golden and filling is bubbling, 25–30 more minutes. If edges brown too quickly, cover them loosely with foil.

Remove pie from oven and let cool on a wire rack at least 2 hours (this helps the filling set). If juices escaped while baking, spoon them back into the pie before serving or serve alongside as a sauce.

Slice and serve warm or at room temperature. Optional: top slices with vanilla ice cream or a dollop of whipped cream. Store leftovers covered in the refrigerator for up to 3 days and rewarm gently in a 325°F (160°C) oven to refresh the crust.