Рецепт Pumpkin Apple Pie & The first week of the 12 Weeks of Christmas Blog Hop!
I
know it's only September (even that's almost over) but I'm already thinking
about Christmas treats. This pie would also be great for a Thanksgiving
dessert. It's warm, comforting, a little different than the usual pies. The top
is nice and crisp with a hint of sweetness from a sprinkling of sugar. The
inside is warm and soft, but firm like an apple pie should be. The pumpkin and
spices add a lovely harvest flavor.
This
recipe makes two 4 1/2" pies but it could easily be doubled and make one
9" pie. I have added the directions for that in the recipe below. I love
the way that these pies are mounded up like I feel pies should be. Flat pies
are pretty but don't have the same wow appeal. This would be lovely served up
with some whipped cream or vanilla ice cream, although it doesn't really need
either one.
Pies
are something I don't make often which is funny because it's one of my
husband's favorite desserts. So when he came home from work and there were two
small pies on the counter he was pretty excited about that. I'm surprised they
weren't gone before the night was over, but he did take some for lunch the next
day. You may think of the 4 1/2" pie is perfect for one but mostly they're
great for splitting, unless you're really hungry. The two smaller dishes equate
to half of a regular 9" pie so it's easy to convert recipes if you want
them smaller portions or bigger portions.
This
12 Weeks of Christmas Blog Hop I referred to is hosted by Brenda at Meal
Planning Magic. She's kind enough to orchestrate the whole hop and let all
of us be a part of it. If you would like more information on how to join the
hop check out her site and she can help you get everything you need.
First
the recipe, then the hop :) Happy baking and exploring!
Pumpkin Apple Pie
Makes 2 - 4 ½” pies (double recipe for full
size pie)
Ingredients:
- - 1 ½ cups all-purpose flour
- - ½ teaspoon salt
- - ½ cup (1 stick) butter, cut into 1/2"
- pieces, cold
- - 1 whole egg
- - 1 ½ teaspoons white vinegar
- - 2 ½ tablespoons water
- - 3 medium apples (I used gala)
- - 1 teaspoon lemon juice
- - ¼ cup brown sugar
- - ¾ teaspoon cinnamon
- - ¼ teaspoon ginger
- - ½ cup canned pumpkin
- - 2 tablespoons all-purpose flour
- - 1 whole egg
- - 1 tablespoon milk
Directions:
1. Preheat oven to 400F. Put the flour and
salt in the bowl of a food processor. Process until mixed. Add the butter and
process until the mixture is about pea size and even in texture.
2. Mix together the egg, vinegar, and water
in another small bowl or measuring cup. Add the egg mixture into the flour
mixture in the food processor through the feed tube while the processor is
running.
3. Process until the dough comes away from
sides, about 15-20 seconds. Do not over mix or the dough will be tough. Roll
out dough to ¼” thick and place into pie pan(s), reserve some dough for the
lattice.
4. Slice apples into ¼” slices, set aside. In
a medium bowl stir together lemon juice, brown sugar, cinnamon, ginger,
pumpkin, and flour until blended. Stir in apples. Fill the unbaked pie shells
with apples, they will be heaping. Roll out the remaining pie dough to ¼” thick
and slice into ½” thick strips. Use those strips to create a lattice or other
design on the pie(s).
5. Mix together the whole egg and milk in a
small bowl and brush the mixture over the pie crust.
Bake 4 ½” pies for 40-45 minutes or until the
apples are slightly softened and the crust is brown. If baking a 9” pie then
bake for 1 hour to 1 hour and 10 minutes or until the apples are slightly
softened (inserting a knife carefully in between the lattice will help
determine this). The pie will not be filled and bubbly with liquid, but there
will be plenty of moisture from the pumpkin. Serve warm with vanilla ice
cream, if desired. (If you double the crust recipe for a full pie, do not
double the egg, just use 1).
This
is an original recipe
This recipe may be linked up to: