Posts Tagged ‘Pumple Pie’

Pumpple Pie

Much like the glorious Cherpumple from Friday, this pie combines two holiday favorites – pumpkin and apple. I was intrigued by this recipe when I found it on The Kitchn last year, and actually made it for last Thanksgiving. It sounds kind of weird, and it was kind of weird, but in that way that you’re not quite sure if it’s weird or awesome, and all of a sudden the whole thing is gone. It’s an interesting combination, but one that you should try if you’re in the mood for something different than the traditional pumpkin or apple.

Pumple Pie:

Use a double pie crust recipe of your choice. Put the bottom layer of crust in a 9 inch pie plate, fill the pie, then roll the remaining layer of dough over pie and crimp to seal the layers. Brush with an egg wash and sprinkle with turbando sugar.

Ingredients for the Apple Filling
5 cups sliced, peeled and cored apples (use Fiji)
2.5 tablespoon, unsalted butter
3/4 cup, packed light brown sugar
1/3 cup, water
1 tsp, cornstarch
1.5 tsp, ground cinnamon
1/4 tsp, salt
1 tsp, lemon juice

1. In a 1.5 qt medium saucepan, combine butter, brown sugar, water, cornstarch, cinnamon and salt.

2. Stir over medium heat until mixture comes to a boil.

3. Stir in sliced apples; cook until tender – about 8 – 10 minutes – stirring occasionally.

4. Remove from heat and stir in lemon juice. Spread apple mixture evenly on the bottom of the piecrust.

Ingredients for the Pumpkin Filling
1/2 cup, sugar
1 cup, canned pumpkin
1 slightly beaten egg
1 tsp, cinnamon
1 tsp, pumpkin pie spice
2/3 cup, evaporated milk

1. In a medium bowl, combine sugar, pumpkin, egg, cinnamon, pumpkin pie spice and salt. Whisk until blended. Stir in evaporated milk. Carefully pour pumpkin mixture over apples.

2. Cover edges of crust with foil to prevent over browning. Bake at 375 degrees for 20 minutes. Remove foil and bake 25 minutes or until a knife inserted in center comes out clean.

3. Cool pie thoroughly on a rack at least 2 hours to set. Serve with whipped cream or vanilla ice cream. Securely cover and keep in refrigerator for up to a week.

Original recipe with more photos at The Kitchn as part of their Best Pie Bakeoff 2008 series.

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