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Two pies in one! An innovative Apple and Pumpkin Pie recipe recipe in which chunky pieces of pumpkin and apple sit side by side, cooked to perfect softness with all the holiday flavors. This recipe is sized for an 8" pie for 2020 (smaller gatherings!) and has a delicious crumb topping.
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Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until.
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Preheat oven to 400 degrees F (204 C) and place a rack in the bottom 1/3 of your oven for optimal baking. Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter, and unbleached flour. Set aside.
Pumpkin Apple Pie with Walnut Crust
Add in the pureed pumpkin, eggs, and sour cream, mix until creamy. To make apple layer. In a small bowl, combine together brown sugar, cinnamon, and flour. Toss with the sliced apples to evenly coat them. Melt the butter in a 10-inch cast iron skillet over medium heat. Sprinkle the sugar over the melted butter.
Crustless Classic Pumpkin Pie
Preheat your oven to 375° F. Place the pie crust in a 9-inch glass pie pan and flute edges. In a large bowl combine pie filling ingredients and set aside. In another bowl, combine brown sugar and flour then cut in cold butter until crumbly (using a pastry blender, fork, or clean hands for this step).
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Add the pumpkin puree and apple butter to the mixture. Blend until fully combined using a whisk or a mixer. Pour filling into a prepared pie crust. (Blind baking is optional.) Bake for 50 to 60 minutes. or until the filling is set around the edges and slightly jiggly in the center.
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Make a small dents in the top and bottom of your pies, to form pumpkin or an apple shape and seal the edges with the fork. Poke a steam hole with a skewer, brush the pastry all over with milk, then place in the fridge for at least 30 minutes. Heat the oven to 200C (180C fan), and bake the pies for 20 minutes, or until golden brown.
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Aim for 1/8 of an inch or smaller. Immediately toss into a bowl of ice water. Set aside. In a small bowl combine apple butter, cinnamon, sugar and flour. Drain apple slices. Toss apple slices with apple butter mixture. Reheat the oven to 375 degrees. Layer apple slices into the bottom of pie crust in an even layer.
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Instructions. Mix all the layer 1 ingredients together and put into an unbaked pie crust. Bake for 10 min. Mix chopped apples with sugar and cinn. Put on top of the pumpkin trying not to disturb the pumpkin too much. Mix the layer 3 ingredients together and drop small bits of the crumble mix on top of the apples.
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Preheat Oven & Roll The Dough: Preheat the oven to 350 degrees F / 180 C. Lightly spray a 9-inch pie plate with spray oil. Remove the pie dough from the fridge and place it in between 2 sheets of parchment paper. Using a rolling pin, roll the dough into a circle slightly wider than the top edge of the pie dish.
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In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15.
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In a separate bowl, add 1 and 1/3 cup canned pure pumpkin, 2 eggs, 1cup evaporated milk, 1 tsp cinnamon, 1 tsp pumpkin-pie spice, and ½ cup sugar. Bake at 400 degrees for thirty minutes, and then turn down the oven to 350 degrees for another twenty to twenty-five minutes. Check to make sure the pumpkin filling is done by inserting a knife.
Robinhood Classic Pumpkin Pie
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.
Pumpkin Pie or Apple Pie
Instructions. Preheat oven to 350°F. Par bake (blind bake) the crust by lining it with foil and pie weights. Bake for about 20 minutes. Remove the foil and bake until the bottom crust is set, but not coloring at all. In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender.
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Prepare or thaw the 9 inch pie crust and set aside. In a large bowl, whisk eggs until yolk and whites are combined. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger, and nutmeg. Combine well. Stir in half and half. Pour mixture into pie shell and bake in oven 10 minutes.
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Combine apples, 1/4 cup sugar, 2 teaspoons flour, lemon juice and 1/4 teaspoon cinnamon in medium bowl; pour into pie shell. Step 3 Combine pumpkin, evaporated milk, 1/2 cup sugar, eggs, melted butter, remaining 3/4 teaspoon cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
