Re: Pies & Pastries
Pumpkin Dutch Apple Pie
A candied layer of walnuts is broiled on top of the creamy pumpkin pie for an elegant version of this traditional holiday dessert. Sort of a Pumpkin Pie Brûlée for the pilgrim set!
1 9-inch deep-dish pie shell, unbaked
1 1/4 C coarsely chopped walnuts
3/4 C packed brown sugar
1 can (15 oz.) pure pumpkin
1 can (12 fl. oz.) evaporated milk
3/4 C granulated sugar
2 large eggs, lightly beaten
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
3 T butter, melted
Directions: PREHEAT oven to 425° F.
COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup nut- sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, granulated sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour into pie shell.
BAKE for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.
COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.
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