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Pumpkin Apple Pie
I know fall was “technically” here at the end of last month, but October 1st felt like the right day to really bust out the pumpkin. This pumpkin apple pie is the perfect marriage between two fall favorites! If you live in a house divided, this puppy gives you the best of both. You can also use the two separate fillings to make an array of tartlets if you’ve got some seriously stubborn anti-pumpkin people. Read on, and get to baking to have fall all up in your taste buds.
The Supplies
- One 9 inch pie crust
- Pumpkin Filling
- 15 oz of canned pumpkin
- 1 ¼ cup of evaporated milk
- 1 egg + 3 egg yolks
- ½ cup of white sugar
- ½ cup of brown sugar
- 2 tbsp of flour
- 1 tsp of cinnamon
- 1 tsp of ginger
- ½ tsp of nutmeg
- ⅛ tsp of cloves
- Apple Filling
- 6 tbsp of unsalted butter
- 3 apples
- ½ cup of white sugar
- ½ cup of brown sugar
- ¼ cup of water
- ¼ tsp of cinnamon
- ¼ tsp of salt
The Procedure
- Blind bake crust while making fillings.
- For the pumpkin filling: place all ingredients into bowl and whisk until smooth. Tough stuff, I know.
- For the apple filling: core, slice, and peel apples. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring mixture to a gentle boil and remove from heat. Once cool, pour caramel mixture over apples in a large bowl to coat. I like to let them sit while I wait for the crust to bake.
- Remove crust from oven and arrange apple slices along the bottom. Drizzle with caramel sauce, taking care not to drown your apples. Pour pumpkin filling over apples.
- Bake at 325º until pie is set. Pie should be firm around the edges and barely jiggle in the center. This will take about 45-55 minutes. Keep an eye on your crust to make sure it is not browning too quickly. Use foil to tent the edges if necessary.
- Let pie cool for at least two hours to finish setting up.
- Slice, serve, and bask in the compliments.
Thanks for letting me be a tart of your world.
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