Pumpkin and apple pie
Votes: 2
Time: 1 hour 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A step-by-step recipe for making American pumpkin and apple pie.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- One 23 cm unbaked pie crust made from chopped shortcrust pastry
- 2 tbsp (30 g) unsalted butter
- 2 gala apples, diced into about 2cm cubes.
- 1 Macintosh apple, diced into about 2cm cubes.
- 1 tsp. nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- Table salt
- 430 gr. pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 340 gr. concentrated milk
- 2 eggs
- Whipped cream, optional
- Special equipment: 23 cm round baking pan
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Recipes with similar ingredients: shortcrust pastry, butter, apples, nutmeg, cinnamon, ground ginger, carnation, pumpkin puree, sugar, brown sugar, concentrated milk, eggs, cream
Cooking the dish according to the recipe:
- Preheat oven to 180°C and place the baking tray in the center.
- Place the dough into a baking pan. Press the dough into the bottom and sides of the pan, then trim off any excess dough. Chill until ready to use.
- Melt the butter in a medium skillet over medium heat, then add the apples, 1/2 teaspoon nutmeg, cinnamon, ginger, cloves, and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and let cool.
- In a bowl, add pumpkin puree and mix with granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
- Remove the pie crust from the refrigerator and fill it with the apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon of nutmeg. Bake the pie until the filling is set, 1 hour 15 minutes to 1 hour 30 minutes.
- Cool, then slice the pie and top with whipped cream, if using.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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