A SLICE OF HEAVEN'S PUMPKIN APPLE PIE

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.
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