Pumple Pie

 


Yes, it's exactly as it sounds; I have combined the traditional pumpkin and apple pies. I'm surprised that I had never tried it sooner because they both use similar spice and cooking temperatures/techniques. The result of this recipe is not only delicious because you get both flavors that come through, but visually you get a pumpkin pie with apple slices; it ends up resembling leaves floating atop your pie! How very Fall weather appropriate?

Tips

DEEP DISH - Make sure you are using a deep dish pie pan because this recipe is too much for an ordinary pan.
Take turns - it might seem tedious, but layering the apples and pumpkin alternatively prevents the apples from floating up or moving unexpectedly.
Apple favorites - I used a granny smith apple for this pie, but any other baking apple will do just fine.

Oven Temperature: 425 degrees; 350 degrees

Prep Time: 15-20 minutes

Bake Time: 55-65 minutes

 Servings: 1 deep dish pie, 10-12 slices

3/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon, divided

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 1/2 cups pumpkin

1 (12 ounce) can evaporated milk
2 large apples, peeled, cored and thinly sliced 

1/4 cup all-purpose four

Single Perfect Pie Crust or 1 unbaked 9-inch deep-dish pie shell

Direction: 

1) Arrange the oven racks so that the pie will sit in the center. Preheat the oven to 425 degrees.

2) In a small bowl combine sugar,  1 teaspoon cinnamon, salt, ginger and cloves. Set aside.

3) In a large bowl, whisk the eggs. Stir in pumpkin and sugar-spice mixture. 

4) Slowly pour in the evaporated milk. Stir until combined. Set aside

5) In a medium bowl, place the prepared apples. Take 1/4 cup flour and remaining 1/2 teaspoon of cinnamon and sprinkle over the apples. Toss to coat with flour. 

6) Line the bottom of the pan with a single layer of apples; carefully pour enough pumpkin batter over the apples until the apples are covered. place another layer of apples atop the other and cover with pumpkin batter. Repeat this process until you've used all of the apples and pumpkin batter.

7) Place the pie into the preheated oven and tent loosely with aluminum foil.

8) Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 40 to 50 minutes or until knife inserted near the center comes out clean. 

9) Cool at room temperature for 2-4 hours. Serve immediately or refrigerate.