Pumpple Pie (Pumpkin & Apple!) Best Pie Bakeoff 2008 Entry #22
Recipe: Jennifer’s Pumpple Pie (Pumpkin & Apple!)
Pumpkin AND apple! What a pie! We had a hard time deciding which category to put this into, but we ultimately decided that such a novel combination of two classic pies supported Jennifer’s own categorization of Original. Take a look at Jennifer’s pie and the reasons why she (and a couple other people!) think it’s the best pie.
Where is this recipe from? The crust is from Martha Stewart but the pie filling is mine. I was inspired by my two favorite pies – Pumpkin and Apple – after walking around the Greenmarket in Union Square. Nothing is more autumn-appropriate than these two flavors rolled into one!
Why is this the BEST pie recipe you’ve got? Because it was literally gone in a day! It’s a crowd pleaser since everyone likes apple pie and pumpkin pie but it was the first time my friends’ had both flavors in “one delish pie.” I have 3 pie “orders” for Thanksgiving alone!
“It’s different, and wonderful” – the boyfriend
“I heart Pumpple Pie” – the best friend
“I like my sister even better since she makes this glorious pie” – the sister
Pumpple Pie (Pumpkin & Apple!)
Makes two 9″ Pie Crusts (store-bought works great too)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
1. Mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
5. After filling pie with filling, roll the remaining crust over the pie and crimp to seal both layers. Egg wash top of crust and edges. Decorate how you wish. ***I used turbando sugar on the crust edges and a heart cookie cutter to make the center decoration.
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.