Snow-Capped Pie

Snow-Capped Pie
Prep Time:
40 mins
Freeze Time:
20 mins
Bake Time:
1 hrs 8 mins
Total Time:
2 hrs 8 mins


Bottom Crust:

  • ½ cup (1 stick) unsalted butter, softened

  • ½ cup granulated sugar

  • ½ teaspoon vanilla

  • ½ teaspoon lemon zest

  • 2 egg yolks

  • teaspoon almond extract (optional)

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • Nonstick cooking spray


  • 4 tart apples, such as Granny Smith, peeled, cored, ans sliced into 1/4-inch-thick wedges

  • 3 ripe pears, such as Anjou, peeled, cored, ans sliced into 1/4-inch-thick wedges

  • 1 cup grated frozen purchased pound cake

  • 1 cup dried cranberries

  • ½ cup all-purpose flour

  • ¼ cup packed brown sugar

  • 2 teaspoon finely shredded orange zest

  • ½ 4-serving-size package instant vanilla pudding mix (3 1/2 tablespoons)

  • ½ cup whipping cream

  • 2 tablespoon orange juice

Top Crust:

  • ½ 17.3 ounce package frozen puff pastry sheets (1 sheet), thawed

  • 1 egg

  • 1 tablespoon water


  • 1 cup powdered sugar

  • 4 teaspoon milk

  • Maraschino cherry (optional)


Bottom Crust:

  1. For Bottom Crust, in a large bowl beat butter and sugar with an electric mixer on medium-high speed until light and fluffy. Add vanilla and lemon zest; beat until just combined, scraping down sides of bowl and necessary. Add egg yolks; beat until combined. Add flour and salt; beat until dough just comes together. Using your hands, knead dough until flour is fully incorporated.

  2. Coat a 9-inch fluted tart pan with removable bottom with nonstick cooking spray. Press dough into the bottom and sides of the pan. Cover with plastic wrap; freeze 20 minutes.

  3. Preheat oven to 350°F. Bake crust, uncovered, 18 minutes or until edges of just start to brown and the bottom appears dry. Remove from oven. Cool on wire rack.


  1. In a very large bowl toss together apples, pears, cake crumbs, cranberries. flour, brown sugar, and orange zest; set aside. In a small bowl whisk together instant pudding mix, cream, and orange juice for 1 minute or until well blended. Let stand 3 minutes until thickened. Stir pudding mixture into apple mixture. Mound filling into prepared crust*, leaving about 1/2 inch around the edge to tuck in pastry top.

Top Crust:

  1. Unfold puff pastry. On a lightly floured surface roll out pastry to a 12-inch square. Carefully drape pastry over filling. Tuck edges of pastry between filling and bottom crust; trim excess pastry. In a small bowl combine 1 egg and 1 Tbsp. water. Using a pastry brush, brush pastry with a egg mixture. Transfer pan to a foil-lined baking sheet. Bake 50 minutes or until top crust is golden brown. Remove from oven. Cool completely on a wire rack.


  1. For Icing, whisk together powdered sugar and milk until smooth. Spoon half the icing over top of the pie; let stand 2 minutes. Spoon remaining icing over. Top with maraschino cherry, if desired.


If you place the filling in an 8-cup measuring cup, then invert it into the prepared crust, the mounding is done for you.

Nutrition Facts (per serving)

681 Calories
27g Fat
107g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 681
% Daily Value *
Total Fat 27g 35%
Saturated Fat 13g 65%
Cholesterol 116mg 39%
Sodium 301mg 13%
Total Carbohydrate 107g 39%
Total Sugars 66g
Protein 7g
Vitamin C 7.8mg 39%
Calcium 48.7mg 4%
Iron 2.4mg 13%
Potassium 237.7mg 5%
Folate, total 83.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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