Friday, November 18, 2011

Pumpkin Dutch Apple Pie

Pie is probably my favorite dessert. And I love that the typical Thanksgiving dessert is an array of pies. I always want a sliver of each kind, which likely works out to be at least two slices! :) However, if your Thanksgiving celebration is on the small side and you don't need to make more than one kind, how do you decide which flavor makes the cut? Well, here's a pie that does double duty as both pumpkin and apple pie. This just might be your solution for Thanksgiving this year.

While browsing online, I found a recipe for this pie, but I didn't stick with the original, instead I decreased the sugar and increased the spices. The original version lacked the pumpkin pie spice element.

I tried this pie both warm from the oven and then cold the next morning. The chilled slice was definitely my preferred  way as the chilling time allowed the complexity of the spices and flavors to develop. So, if you decide to make this for your celebration, make it Wednesday and pop the pie into the fridge for your next day festivities.

This pie can easily be made gluten-free by substituting your favorite all-purpose gluten-free flour blend for the regular all-purpose flour. And by making a gluten-free pie crust. The version you see below is 100% gluten-free, so it works out quite well!



PUMPKIN DUTCH APPLE PIE
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1 unbaked 9-inch deep-dish pie shell (use your favorite gluten-free recipe for a gf version)

Apple Layer
2 c. peeled, cored, thinly sliced apples
2 Tbsp sugar
2 tsp all-purpose flour
1 tsp lemon juice
1/4 tsp cinnamon

Pumpkin Layer
1 1/2 c. pure pumpkin (not pumpkin pie filling)
1 c. evaporated milk
1/2 c. sugar
2 large eggs, lightly beaten
2 Tbsp butter, melted
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt

Crumb Topping
1/2 c. all-purpose flour
1/3 c. chopped pecans
1/4 c. sugar
3 Tbsp butter

Preheat the oven to 375°F.

Roll out pie crust and place into a 9-inch deep dish pie plate.

In a bowl, combine all of the apple layer ingredients. Pour into the pie shell. In another bowl, combine all of the pumpkin layer ingredients. Pour over the apple mixture in the pie shell.

For the crumb topping, combine the flour, pecans, and sugar in a bowl. Cut in the butter using a pastry blender or two butter knives until the mixture resembles coarse crumbs.

Before adding the crumb topping, bake for 30 minutes. Then remove from the oven and sprinkle with the crumb topping. Lower the oven to 325°F and bake for an additional 20-30 minutes until the custard sets. Cool completely on a wire rack.

Enjoy cold with whipped cream!