Wholly pie! Pumpkin Apple Pie was a request from my college roommate and friend. She requested not just a pumpkin pie, not just an apple pie, but a pumpkin AND apple pie all in the same crust.
Pumpkin Apple Pie is the best of both worlds! Pumpkin pie and apple pie merged together in a pecan crust with streusel topping. The perfect holiday dessert!
She also requested that everything be done from scratch. So while she would like to put in the extra work, anyone else could easily purchase a premade crust, pumpkin pie filling or apple filling to cut down on hands-on time. My objective was to create a pie with two distinct tastes, but still flow.
One thing to keep in mind with this pie is that it requires a deep dish. I used a 9-inch round dish that was approximately 1 1/2 inches deep. It can be difficult to locate a pre-made crust with these specifications, so making a homemade crust is the way to go. Pie crusts always seem simple, but are easily the most difficult part of the pie. Bakers work for years to perfect crust making.
While I have mastered the basic graham cracker crust I am still working on my pastry crust skills, so I typically make decorative pieces to arrange around the rims to cover up imperfections.
Even if you make your own pecan crust, you can buy a premade crust for cutouts. The streusel topping also helps cover up an imperfect crust.
Many people buy a can of pumpkin puree. While this is a great time saver, please be aware that many are made from butternut squash and not pumpkin, and lack flavor. Check out my recipe for pumpkin puree (it is so easy!) and pumpkin pie spice.
Here are a few more Thanksgiving Recipes to make your spread the talk of the town!
- 2 apples , skinned and cored
- 2 tablespoons lemon juice
- ice water
- 1/2 cup apple butter
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 tablespoons flour
- Heat oven to 350 degrees.
- In a small food processor, blend pecans to a paste. Add flour, butter, salt and brown sugar. Pulse until combined and formed into a crumble mixture. Slowly add chilled water, 1 tablespoon at a time, until a dough is formed.
- Turn dough out on a floured surface and form into a disc. Wrap in plastic wrap and place in freezer for 30 minutes.
- Return dough to a floured surface. Roll out into a large circle. Roll up on a rolling pin to easily lay into deep dish pie plate.
Using your fingers gently press the pie crust into all crevices. Using a your thumb and forefingers, pinch together edges to form a scalloped rim or make no rim at all if you plan to use decorative shapes from pre-made pie crust.
Place pie weights on the inside or pierce generously with a fork to prevent bubbling. Bake for 20 minutes. Remove and set aside to cool.
Place all pumpkin puree into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Combine with pumpkin pie spice, sugar, salt, egg, evaporated milk, melted butter and vanilla, combining well. Refrigerate.
Combine lemon juice with ice water in a large bowl. Using a mandoline slicer or very sharp knife, slice apples into very thin. Aim for 1/8 of an inch or smaller. Immediately toss into a bowl of ice water. Set aside.
In a small bowl combine apple butter, cinnamon, sugar and flour.
Drain apple slices. Toss apple slices with apple butter mixture.
- Reheat the oven to 375 degrees.
- Layer apple slices into the bottom of pie crust in an even layer. Discard any apple butter mixture remaining in the bowl. Too much moisture will mush up your beautiful crust!
- Pour refrigerated pumpkin filling on top of apple slices.
Bake for 40 minutes. Use a pie crust saver to prevent browning on crust.
Meanwhile, in a food processor or using a pastry cutter, combine all streusel ingredients until a crumbly mixture forms.
Remove pie from oven and top evenly with streusel. If you choose to make decorative pieces using pre-made pie crust and cookie cutters, add them now. Brush with 1 egg yolk and 1 tablespoon cream mixture to achieve a glossy look.
Bake for an additional 10-20 minutes or until pie crust pieces and streusel are lightly browned.
- Remove from oven and allow to set for 10 minutes. Breathe a sigh of joint relief and accomplishment from baking such a glorious pie. Serve with vanilla ice cream and whipped cream. Enjoy!
If you have tried this recipe, come back and let us know how it was!
Lay pie plate rim down on a large piece of aluminum foil. tracing the edges, cut out a large circle. Fold into fourths and cut out the center triangular. Unfold and you will have a perfect circle to gently lie on top of your crust edges if they decide to brown further than your liking. You may not need this, but hey, better safe than sorry. Pre-made "crust savers" may not fit your pie plate or may destroy any decorative rims.