Pumpkin Apple Pie
User Reviews
4.8
30 reviews
Excellent
Pumpkin Apple Pie
Report
With a cinnamon apple layer and a spiced pumpkin layer, this pie is the best of both worlds.
Share:
Ingredients
Crust
- 150 g all purpose flour
- 1 teaspoon salt
- 10 tablespoon butter, cubed
- 1-2 tablespoon ice water
Apple Filling
- 3 apples, sliced thin about 550g
- 2 tablespoon butter
- 100 g brown sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tsp vanilla extract
- 75 ml water
Pumpkin Filling
- 200 g canned packed pumpkin
- 175 ml evaporated milk
- 80 g sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 egg, beaten
Instructions
- Preheat oven to 375 degrees
Crust
- Whisk flour and salt well. Using a food processor, pulse flour and cold cubed butter together until the mixture is sandy.
- If not using a food processor, squeeze butter and flour between fingertips in a chilled bowl until mixture is sandy. If mixture gets too warm and butter starts getting too soft or melted, put the bowl in the freezer for a minute or two.
- Add ice water one tablespoon at a time until the dough just comes together. It won't be wet, and it's ok if you still see some dry bits
- Turn dough out onto a lightly floured surface and gather all the flour into a ball. Flatten into a disk and cover with plastic wrap.
- Refrigerate the dough for at least one hour or up to two days.
Apple Filling
- In a large pan or skillet, melt butter
- Add water, cinnamon, brown sugar and cornstarch and salt and bring to a boil, stirring constantly.
- Once the caramel has thickened, add apples and cook until tender and flexible, stirring constantly. This can take 5-7 minutes.
- Add the vanilla extract and set aside to cool
Pumpkin Filling
- In a mixing bowl, whisk together canned packed pumpkin, evaporated milk, sugar, egg, cinnamon, nutmeg, allspice, cloves and ground ginger.
Assembling and baking the pie
- Generously flour your work surface and roll out the dough until it is ¼ of an inch thick.
- Roll crust around your rolling pin and unroll it over a greased, 9 inch pie pan. Crimp the edges of the crush by putting the index finger of thumb of one hand on the outside of the rum and pushing the crust into your fingers with the index finger of the other hand.
- Spoon the cooled apple mixture into the crust and smooth the filling out as flat as you can
- Pour the pumpkin mixture on top of the apple mixture. use a toothpick to pop any air bubbles
- Bake for about 50 minutes, or until a knife or skewer comes out clean
- Let pie cool completely before cutting. This pie can be made 1-2 days in advance.
Nutrition Information
Show Details
Serving
1slice
Calories
380kcal
(19%)
Carbohydrates
49.2g
(16%)
Protein
3.9g
(8%)
Fat
19.1g
(29%)
Saturated Fat
11.5g
(58%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
5.2g
Cholesterol
72.7mg
(24%)
Sodium
245.3mg
(10%)
Potassium
71.1mg
(2%)
Fiber
3.5g
(14%)
Sugar
30.7g
(61%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 380kcal | 19% |
| Carbohydrates | 49.2g | 16% |
| Protein | 3.9g | 8% |
| Fat | 19.1g | 29% |
| Saturated Fat | 11.5g | 58% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 5.2g | 26% |
| Cholesterol | 72.7mg | 24% |
| Sodium | 245.3mg | 10% |
| Potassium | 71.1mg | 2% |
| Fiber | 3.5g | 14% |
| Sugar | 30.7g | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
Other Recipes
You'll Also Love
Caramel Apple Pie Filling (Caramel Apple Compote)
North American, American, Canadian
5.0
(9 reviews)
