Best of both worlds, right? Pumpkin pie and apple pie have met! Will life ever be the same? Doubt it.
I could have just eaten the apples coated in pumpkin pie goodness, but for the sake of the recipe, I pressed on. Glad I did because it was fantastic! It really was like mashing the two pies together, but not in an overpowering kind of way.
I’m also a sucker for a lattice-top pie! I think pie decorating of any kind is beautiful, but I’m done for when I see lattice!
I also loved the fact that this pie should be served at room temperature or chilled. This gives the green light to make it the day before or the morning of which is a huge time saver.
Please let me know if you try this one! People are very partial to one or the other so I’d love to see where everyone falls!
If you are crunched for time, use a store-bought crust. I won’t tell…
4 1/2 to 5 cups thinly sliced, cored and peeled tart apples
1/2 cup packed light brown sugar
1/4 cup canned (or fresh puree) pumpkin
1.5 T all-purpose flour
3/4 t pumpkin pie spice
1/2 t salt
2 T butter
1 cup all-purpose flour
1 cup whole wheat flour
1 t salt
1/2 t pumpkin pie spice
2/3 cup cold unsalted butter
2 to 6 T ice water
1. Preheat oven to 400 degrees. For filling, place apples in a large bowl. In a small bowl combine the brown sugar, pumpkin, flour, pumpkin pie spice and salt. Add to apples; toss until combined. Set aside.
2. For crust, in a medium bowl whisk together all-purpose flour, salt and pumpkin pie spice. Using a pastry cutter, cut in 2/3 cup cold butter until pieces are pea size. Sprinkle 1 T water over part of the mixture, toss with a fork. Continue adding water, 1 T at a time, and tossing until mixture is moist.
3. Transfer crust mixture to a lightly floured surface. Push mixture together with your hands to form a ball. Divide the ball in half. Gently roll one ball into a 12″ circle. Line a 9″ pie plate with the pastry, easing the pastry into the pie plate without stretching. Trim pastry 1/2 ” beyond the side of the pie plate and set aside.
4. On a lightly floured surface roll out remaining dough into a 12″ circle. Cut 1/2″ strips.
5. Transfer apple filling to pastry-lined pie plate. Dot the top with 2 T butter. For lattice top, lay half of the strips, 1″ apart and parallel. on top of the filling. Starting at the middle of the pie, weave the remaining strips to create a basket-like pattern. Trim excess dough from strips. Press ends of strips into bottom pastry rim. Fold bottom pastry up and over pastry strips, crimp edge.
6. Lightly brush pastry strips with water; sprinkle with coarse sugar.
7. Bake 45-50 minutes or until pastry is golden and filling is slightly bubbly. If necessary, loosely cover with foil the last 10 minutes of baking to prevent over browning. Cool on a wire rack. Serve at room temperature or chilled.
Recipe from America’s Best Pumpkin Recipes Magazine