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Caption: _______ A P P L E
P U M P K I N
P I E THE RECIPE
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Caption: Flaky pastry crust with a layer of traditional, moist apple pie filling beneath creamy, spiced pumpkin filling!
Caption: “Should I have a slice of pumpkin pie or apple pie? Maybe a piece of both? But I’m still full from dinner… What ever will I do?”
These are the type of important decisions one must make on Thanksgiving. Now you no longer have to make the tough choice of pumpkin or apple or going into a food coma you might never come out of!
I have successfully combined two of the greatest classic Thanksgiving desserts; pumpkin pie and apple pie. This recipe creates a gorgeous pie, that tastes amazing, and is sure to wow your guests this holiday season!
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Caption: THE APPLE LAYER INGREDIENTS
3 medium Granny Smith apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons unsalted butter
1 tablespoon corn starch
3 tablespoons (37.5 g) brown sugar
3 tablespoons (37.5 g) granulated sugar
2 tablespoons water
1/2 teaspoon ground cinnamon
Dash of salt
DIRECTIONS
1. Place prepared apples in a medium bowl, add lemon juice, and stir.
2. In a saucepan, melt butter.
3. Stir in cornstarch to form a paste.
4. Add sugars, water, cinnamon, and salt. Bring mixture to a boil.
5. Add apples. Cook and stir for five minutes or until apples are soft.
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Caption: THE PUMPKIN LAYER INGREDIENTS
2 eggs
1 can (15 oz) canned pumpkin
2/3 cup (132 g) granulated sugar
1/4 cup (50 g) brown sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon grond ginger
1/8 teaspoon nutmeg
2 teaspoons vanilla extract
1 can (12 oz) evaporated milk
DIRECTIONS
1. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs.
2. In a medium bowl, combine sugars, salt, cinnamon, cloves, ginger, and nutmeg. Mix well.
3. Add pumpkin, sugar spice mixture, and vanilla to eggs; mix until well combined.
4. Gradually stir in evaporated milk until fully incorporated.
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Caption: MAKING THE PIE Making the Pie:
2 of your favorite 9-inch pie shells
1. Preheat oven with cookie sheet to 400 degrees F.
2. Place once shell into ungreased pie pan. Cut leaves out of second pie crust and gently press around the edges.
3. Place pan in fridge for 30 minutes.
4. Pour apple layer into shell. Next pour in pumpkin layer.
5. Put pan in oven atop the cookie sheet that heated along with the oven. Bake at 400 degrees F before reducing temperature to 350 degree F. Bake for another 40-50 minutes or until toothpick inserted into center comes out clean. Cover edges of crust with foil during the last 15 minutes of baking to prevent over browning.
6. Transfer pie to a wire rack to cool completely.
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Caption: This pie is truly the best of both worlds!
Mix it up this Thanksgiving by serving this unique twist on two Fall classics.
It is possible to make everyone happy after all!
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Caption: instagram.com/katienwmn