No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

A SLICE OF HEAVEN'S PUMPKIN APPLE PIE

10/15/2015

0 Comments

 
Picture
makes one 10” pie
 
(note: It is best to start this pie early in the day as it involves several steps. The pie crust needs to be pre-baked and cooled before filling, the apple layer needs to be cooked and cooled before assembling the pie. If time allows, it’s a good idea to prepare the pie pastry, roll out the shell and refrigerate it the night before.)
 
Pie pastry for one single 10” shell 
1½ cups all-purpose flour
½ teaspoon salt
½ teaspoon sugar
9 tablespoons cold unsalted butter, cut into small cubes
4½ tablespoons ice cold water combined with 1½ teaspoons cider vinegar
 
In a large bowl stir together the flour, salt and sugar. Using a pastry blender, cut in the butter until the mixture forms coarse crumbs. Gradually add the water/vinegar to the flour/butter mixture, tossing it lightly with your fingertips until it forms a soft dough. Shape the dough into a disc, wrap it in plastic wrap and refrigerate for at least one hour before rolling out. On a lightly floured sheet of parchment paper, roll out the dough ⅛” thick and about 12” in diameter. Gently drape the dough over the pie plate and without stretching, fit it into the bottom and up the sides of the pan. Fold the overhang of dough under to make a rim, crimp the edges then place in the refrigerator until cold. Pre-heat your oven to 375 degrees. Pre-bake the crust by lining it with a sheet of parchment paper (or aluminum foil) then fill with pie-weights or beans. Bake for 20-25 minutes, until the edges are set and the bottom of the crust is no longer raw and doughy. Remove the parchment and pie-weights; set aside to cool.
 
Apple Layer (adapted from Yankee Magazine )
4-5 baking apples, peeled, cored and cut into ½” cubes, enough to yield 3 cups (Granny Smith, Rome, Honeycrisp and Crispin are good choices)
⅓ cup dark brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 tablespoon cornstarch
3 tablespoons apple cider or water
2 tablespoons unsalted butter
 
In a deep sided pan or cast-iron skillet, combine brown sugar, salt and cornstarch. Add the apple cider or water, whisking to combine. Cook over medium heat until thickened, add the butter then the apples. Cook until the apples are tender, about 5 minutes. Remove from the heat and spread the mixture out on a baking pan to cool completely. Prepare the pumpkin layer.
 
Pumpkin Layer  (adapted from Maida Heatter and Bernard Clayton)
​one 15 oz. can of pumpkin puree
1 cup heavy cream
½ cup whole milk
½ cup sugar
¼ cup dark brown sugar
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ginger
¼ teaspoon salt
⅛ teaspoon finely ground black pepper
1 teaspoon vanilla
2 eggs, lightly beaten
 
Preheat the oven to 325 degrees. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, sugar, brown sugar, spices and vanilla. Add the eggs, mixing just to combine. Place the apples into the pre-baked pie shell. Carefully pour the pumpkin filling over the apple layer. Place the filled pie shell on a baking sheet and bake at 325 degrees for 50-60 minutes. Every oven is different, so I start checking the pie after about 45 minutes. When it is ready, the pie will be set around the edges and ever-so-slightly jiggly in the center. It will continue to set as it cools. (Don’t be heartbroken if as it cools, you encounter a crack or two across the surface. It will still be delicious.) Cool completely on a rack before serving. Cover and refrigerate any leftovers.
​
Picture
0 Comments



Leave a Reply.

    Archives

    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index