Pumpkin and Apple Pie

Embrace the flavors of fall with our Pumpkin and Apple Pie! This delightful dessert combines the sweetness of pumpkin with the tartness of apples, enhanced by warm spices. Perfect for a cozy family gathering, this pie is easy to make and guaranteed to impress even those who aren’t fans of pumpkin. Follow our recipe for a unique and original treat that’s sure to become a favorite.

Pumpkin and apple pie perfectly captures the essence of golden autumn, evoking positive feelings even among those who usually dislike the colder season. This pie has the same effect! We’ve had people who usually avoid pumpkin rave about this dessert. The sweetness of pumpkin pairs wonderfully with the tartness of lemon and apples, while the spices add depth and warmth. This pie is simple to make but will surprise your family, tired of the usual desserts, at your next weekend tea party.

Calories: 690.56 kcal/serving
Servings: 6
Preparation Time: 1 hour 30 minutes
Additional Time: 30 minutes
Nutritional Info (per serving): 8.62g Protein / 35.75g Fat / 87.21g Carbs

Ingredients for 6 Servings

For the filling:

• Pumpkin flesh – 300-400 g (10.6-14 oz)
• Large apples – 2
• Lemon – 1/2
• Butter – 100 g (3.5 oz)
• Sugar – 75 g (1/3 cup)
• Ground nutmeg – 1/2 tsp
• Ground cinnamon – 1 tsp
• Ground ginger – 1/2 tsp

For the pan:

• Butter – 10 g (0.35 oz)
• Breadcrumbs – 3 tbsp

For brushing the pie:

• Egg white – 1
• Sugar – 1 tbsp

For the dough:

• Flour – 480 g (4 cups)
• Sugar – 100 g (1/2 cup)
• Butter – 200 g (7 oz)
• Egg yolks – 2
• Sour cream (20% fat) – 2 tbsp
• Vanilla sugar – 1 tsp
• Baking powder – 3/4 tsp

Directions

Prepare the Dough:

1. Sift the flour into a large bowl. Add the sugar and mix well. Transfer the mixture to a work surface.
2. Cut the cold butter into small cubes. Add to the flour mixture and chop with a wide knife until the mixture resembles coarse crumbs.
3. Add the egg yolks, sour cream, vanilla sugar, and baking powder. Knead the dough thoroughly until smooth. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Prepare the Filling:

1. Wash and slice the pumpkin flesh into thin strips or grate coarsely if preferred.
2. Wash the apples, quarter them, remove the cores, and slice thinly. Squeeze the lemon juice over the apple slices and toss gently.
3. Melt the butter in a small skillet. Add the sugar and cook over low heat, stirring for 5 minutes. Add the pumpkin and cook, covered, for 15 minutes.
4. Add the prepared apples to the skillet. Cook, covered, for another 5 minutes. Add the nutmeg, cinnamon, and ginger, stir, and cook for 2 more minutes. Let cool.

Assemble the Pie:

1. Grease a 26 cm (10 inch) pan with butter and sprinkle with breadcrumbs. Divide the dough into two parts, one larger than the other.
2. Roll out the larger part into a thin sheet and line the bottom and sides of the pan. Add the cooled pumpkin and apple filling and spread evenly.
3. Roll out the remaining dough and cut into strips. Twist each strip into a rope and weave them over the filling. Beat the egg white with the sugar and brush over the top of the pie.
4. Bake at 200°C (392°F) for 45 minutes.

Helpful Tip:

For the best flavor, use butternut squash, which typically has a bright orange flesh, is more aromatic, sweeter, and pairs perfectly with apples.

Fun Fact:

Dust the pie with powdered sugar before serving, but let it cool slightly first. This will prevent the sugar from melting and ensure neat slices.

Enjoy this heartwarming Pumpkin and Apple Pie, perfect for bringing a taste of autumn to your table and delighting your family with its rich flavors and beautiful presentation.