How to Make Apple Pumpkin Pie with Walnuts

Votes: 3

This is a wonderful holiday option for those who love apple, pumpkin, and pecan pies equally. No need to choose: this recipe boasts a combination of tart and sweet apples around the edges and tender pumpkin in the center. Make the pie the day before and refrigerate it overnight; serve chilled or at room temperature.

Time: 3 hours 15 minutes
Complexity: average
Servings: 8

By following this simple step-by-step photo recipe, you can make a Thanksgiving pie with several fillings at once.

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.

Ingredients for the recipe:

Pie

1 prepared chopped shortcrust pastry pie base
Cooking spray for cooking
Wheat flour for rolling out
1 large egg white

Nut pie filling

1 and 1/3 cups walnut halves
1/2 cup corn syrup or honey
1/3 cup light brown sugar
3 tbsp (45 g) unsalted butter, melted
1 large egg
Fine salt

Apple edging

3 green apples
2 tbsp. granulated sugar
1 tbsp lemon juice
2 tbsp (30 g) unsalted butter
1 teaspoon of wheat flour

Pumpkin filling

1 tbsp. pumpkin puree
1/2 cup heavy cream
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice
Unsweetened whipped cream, for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin puree, apples, shortcrust pastry, walnuts, brown sugar, eggs, cream, pumpkin pie spice

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat the oven to 350°F (180°C). Coat the bottom and sides of a 9-inch (24 cm) pie pan with cooking spray.

Roll the chopped shortcrust pastry into a 23cm circle and place it in the prepared pan. Fold in any excess pastry to create a wavy edge. Chill the crust in the refrigerator for 30 minutes before baking.

While the dough is cooling and baking, prepare the nut filling by mixing corn syrup, brown sugar, butter, and eggs with coarsely chopped walnuts. Remove the crust from the oven, spread the nut filling on the bottom, and bake again until the filling in the center is slightly set.

Peel and slice the apples into 1/4-inch-thick slices. Toss with granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, stirring gently occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and let cool completely. (Spread the mixture in a thin layer on a baking sheet to help it cool faster.)

Spoon the cooled apple mixture around the edge of the cooled pie (directly on top of the nut filling), leaving a well about 20 cm in diameter in the center.

Combine the pumpkin, cream, sugar, egg, and spices in a medium bowl. Pour the mixture into the center of the pie, over the nut filling, and around the edges will be the apple filling.

Bake the pie until the pumpkin center is set but still slightly jiggly, 50-60 minutes. If the dough starts to burn, cover it with foil or a pie crust. Let the pie cool completely on a wire rack.