Tuesday, November 4, 2014
Are you ever faced with the age old pie dilemma: apple or pumpkin?
Well, I've essentially solved that problem for you. This pie has a flaky crust and a layer of caramel apples topped with creamy pumpkin pie filling... The best of both worlds.
No more small slices of each (which I'm not opposed to) or only to have only ONE pie... Who does that? Plus, now you can just have two pieces of this pie instead for ya know, research.
For the Crust:
6 Tablespoons cold unsalted butter, cubed
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 Tablespoon sugar
1/4 cup vegetable shortening
4-6 Tablespoons ice water
For the Caramel Apple Filling:
4-5 apples, peeled, cored, and thinly sliced
3 Tablespoons unsalted butter
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
pinch of salt
1 Tablespoon cornstarch
2 Tablespoons water
For the Pumpkin Pie Filling:
2 cups pumpkin puree (I used homemade, canned is also fine)
1 cup brown sugar
pinch of salt
2 teaspoons pumpkin pie spice
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla
Start by making the crust: In the bowl of your food processor, pulse together the flour, salt, and sugar just until combined. Add in the butter and shortening and pulse just until pea sized pieces form. With the food processor running, slowly drizzle in the water starting with 1 Tablespoon at a time. You want to add the water just until the dough forms a ball. Wrap the dough with plastic wrap, flatten slightly, and refrigerate for 30 minutes. While the dough is chilling, start on the apples.
For the Caramel Apple Filling: Place the apples, unsalted butter, sugar, cinnamon, and pinch of salt into a deep skillet. Cook over medium heat just until the apples have softened. In a small bowl, whisk together the cornstarch and water. Add to the apple mixture and stir continuously over medium heat until less cloudy and significantly thickened, remove from heat.
Preheat oven to 350 degrees.
Remove dough from fridge and roll out on a lightly floured surface to a 9-10" circle, place in pie plate and crimp to your desired taste. Prick the bottom of the crust lightly with a fork to reduce a mushy bottom.
Pour caramel apples into the bottom of your pie dish.
Place all the ingredients for the pumpkin pie filling to your food processor or blender and mix just until combined, pour over caramel apples.
Slightly push down apples into the filling if they poke up, either way do not worry about it as the pumpkin filling will rise up and souffle over the apples.
Bake the pie in your preheated oven, on the middle rack, for one hour. Check the pie around the 45 minute mark to make sure the crust isn't getting too browned.
Remove the pie and cool to room temperature before placing in the fridge to cool and set completely.
Slice and serve, topping with whipped cream or ice cream as desired. This pie is easier to slice when it is slightly cooled. This would be the perfect dessert for your Thanksgiving table... enjoy!
*recipe adapted from Zoe Bakes
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