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Caramel Apple & Pumpkin Pie
Caramel Apple & Pumpkin Pie
- Recipe Submitted by Herb on 11/20/2014
Category: Holiday, Eggs, Pies, Apples
Ingredients List
- Pie dough ”“ you”™ll only need enough for one 10-inch pie, so you can freeze the rest.
- Caramelized apple layer:
- 5 apples, peeled, cored and cubed in 1/2-inch pieces
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 tablespoon cornstarch
- 2 to 4 tablespoons water
- Pumpkin layer:
- 1 (15 ounce) can pumpkin puree or equal amount roasted
- 1 cup brown sugar
- Pinch salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all-spice
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla ”“ DIY vanilla extract
Directions
1. Preheat oven to 350°F. Parbake the crust by lining it with foil and pie weights. Bake for about 20 minutes.apple pumpkin cake zb 04
2. Remove the foil and bake until the bottom crust is set, but not coloring at all.Caramel Apple & Pumpkin Pie
3. In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender. In a small bowl combine the cornstarch and water. If your apples have a lot of liquid use just 2 tablespoon of water.
4. If they are drier, add the remaining 2 tablespoons water. Stir over medium heat until the apple juices thicken and the cornstarch no longer looks cloudy. Allow the apples to cool while you prepare the pumpkin filling. apple pumpkin cake zb 02
5. Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.
6. Turn down the oven to 325°F apple pumpkin cake zb 05
7. Put the apples in the parbaked pie shell.
8. Pour in the pumpkin over the apples.
9. Caramel Apple & Pumpkin Pie
10. If there are any large bubbles, pop them with a fork.
11. Bake the pie for about 1 hour, but check after 45 minutes to gauge how quickly it is setting up. You want to take it out when the pumpkin is set and just puffing ever so slightly. You donӪt want it to be liquid in the middle, but you also donӪt want the pie to souffl̩ or it will crack.
12. Set it to cool on a rack Caramel Apple & Pumpkin Pie
13. Once the pie is room temperature place it in the refrigerator for at least an hour.
14. The pie cuts better when chilled and I prefer the flavor.
15. You can try it chilled or at room temperature
2. Remove the foil and bake until the bottom crust is set, but not coloring at all.Caramel Apple & Pumpkin Pie
3. In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender. In a small bowl combine the cornstarch and water. If your apples have a lot of liquid use just 2 tablespoon of water.
4. If they are drier, add the remaining 2 tablespoons water. Stir over medium heat until the apple juices thicken and the cornstarch no longer looks cloudy. Allow the apples to cool while you prepare the pumpkin filling. apple pumpkin cake zb 02
5. Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.
6. Turn down the oven to 325°F apple pumpkin cake zb 05
7. Put the apples in the parbaked pie shell.
8. Pour in the pumpkin over the apples.
9. Caramel Apple & Pumpkin Pie
10. If there are any large bubbles, pop them with a fork.
11. Bake the pie for about 1 hour, but check after 45 minutes to gauge how quickly it is setting up. You want to take it out when the pumpkin is set and just puffing ever so slightly. You donӪt want it to be liquid in the middle, but you also donӪt want the pie to souffl̩ or it will crack.
12. Set it to cool on a rack Caramel Apple & Pumpkin Pie
13. Once the pie is room temperature place it in the refrigerator for at least an hour.
14. The pie cuts better when chilled and I prefer the flavor.
15. You can try it chilled or at room temperature
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