Tuesday, November 29, 2011

Can't Decide Pumpkin Pie

I was given permission to include the recipe so I'm reposting about this fun pumpkin apple pie.

This is a new twist on the pumpkin pie. It is made with an apple layer on the bottom. It was quite tasty. The pumpkin custard was a nice texture and had well balanced flavor. The apple layer was surprise to my kids who were wary at first and then decided they liked the pie a lot.

I got this recipe out of a fun apple cookbook. Since these are two classic fall pie flavors, I knew I had to give it a try. I hope you do too. Excerpted from Apple Cookbook(c) by Olwen Woodier, used with permission from Storey Publishing.

The recipe calls for fresh apples to be saute'ed a bit before being layered in the tin. It gives the option of using canned apples, which I did the second time around. This did not turn out well. I tried giving it a pecan topping but we still had to throw half of that pie away--so if you used canned, beware! If I tried using canned again, I would go ahead and cook them first like the instructions say to do for fresh apples.

Pumpkin Apple Pie

pastry for a single 10" piecrust
2 medium apples (Granny Smith, Braeburn, Newtown Pippin, Northern Spy) or 2 cups drained canned apple slices
1 teaspoon butter
2 cups pumpkin puree, canned or fresh
1 1/2 cups light cream or half and half
1 cup brown sugar
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 425 degrees F. Grease a 10 in pie plate.
2. Roll out the pastry and fit it into the pie plate. Trim and flute the edges. Refrigerate.
3. Peel, core, and cut the apples into the 1/4-inch slices. Place in a skillet with the butter, cover, and cook over low heat for 5 minutes. Remove from the heat and drain. If you are using canned apples, simply drain and set aside.
4. Place the pumpkin, cream, sugar, eggs, cinnamon nutmeg, cloves, and ginger in a medium-sized mixing bowl. Beat together until smooth.
5. Arrange the apple slices in the bottom of the chilled pastry shell and pour the pumpkin mixture over them.
6. Bake for 15 minutes. Reduce oven to 375 degrees and bake for 35-40 minutes longer, or until a knife inserted into the center comes out clean. Allow to cool before serving.
Yield: 8-10 servings.

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