With a cinnamon apple layer and a spiced pumpkin layer, this pie is the best of both worlds.
Keyword Baked, Pie, Pumpkin
Prep Time 45minutes
Cook Time 50minutes
Resting Time 1hour
Total Time 2hours35minutes
Author Suzanne Nuyen
9 inch pie pan
150gall purpose flour
3apples, sliced thinabout 550g
1tsp vanilla extract
200gcanned packed pumpkin
Preheat oven to 375 degrees
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.
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
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.