With a cinnamon apple layer and a spiced pumpkin layer, this pie is the best of both worlds.
Course Dessert
Cuisine American
Keyword Baked, Pie, Pumpkin
Prep Time 45 minutesminutes
Cook Time 50 minutesminutes
Resting Time 1 hourhour
Total Time 2 hourshours35 minutesminutes
Servings 8slices
Calories 380kcal
Author Suzanne Nuyen
Equipment
9 inch pie pan
Ingredients
Crust
150gall purpose flour
1teaspoonsalt
10tablespoonbutter, cubed
1-2tablespoonice water
Apple Filling
3apples, sliced thinabout 550g
2tablespoonbutter
100gbrown sugar
1tablespooncorn starch
1teaspooncinnamon
½teaspoonsalt
1tsp vanilla extract
75mlwater
Pumpkin Filling
200gcanned packed pumpkin
175mlevaporated milk
80gsugar
1teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonground cloves
¼teaspoonallspice
¼teaspoonground ginger
1egg, 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.