Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.
I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.
Caramelized Apple & Pumpkin Pie
Pie dough – you’ll only need enough for one 10-inch pie, so you can freeze the rest.
Caramelized apple layer:
5 apples, peeled, cored and cubed in 1/2-inch pieces
3 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
2 to 4 tablespoons water
1 (15 ounce) can pumpkin puree or equal amount roasted
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon all-spice
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla – DIY vanilla extract
Prepare the pie dough according to these instructions, click here.
Preheat oven to 350°F. Parbake 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. In a small bowl combine the cornstarch and water. If your apples have a lot of liquid use just 2 tablespoon of water. If they are drier, add the remaining 2 tablespoons water. Stir over medium heat until the apple juices thicken and the cornstarch no longer looks cloudy. Allow the apples to cool while you prepare the pumpkin filling.
Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.
Turn down the oven to 325°F
Put the apples in the parbaked pie shell.
Pour in the pumpkin over the apples.
If there are any large bubbles, pop them with a fork.
Bake the pie for about 1 hour, but check after 45 minutes to gauge how quickly it is setting up. You want to take it out when the pumpkin is set and just puffing ever so slightly. You don’t want it to be liquid in the middle, but you also don’t want the pie to soufflé or it will crack.
Set it to cool on a rack.
Once the pie is room temperature place it in the refrigerator for at least an hour.
The pie cuts better when chilled and I prefer the flavor.
You can try it chilled or at room temperature.