Caramelized Apple & Pumpkin Pie

Caramelized Apple & Pumpkin Pie

Pie dough - enough for one 10-inch pie (recipe below)

Caramelized apple layer:

5 apples, peeled, cored and cubed in 1/2-inch pieces

3 tablespoons butter

½ cup brown sugar

½ 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

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon all-spice

2 large eggs

½ cup sour cream

1 teaspoon pure vanilla extract - DIY vanilla extract

Preheat oven to 350°F. Parbake the crust by lining it with foil and pie weights. Bake for about 20 minutes.

  1. Remove the foil and bake until the bottom crust is set, but not coloring at all.

  2. 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. 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.

  3. Whisk together the pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, all-spice, eggs, sour cream and vanilla.

  4. Turn down the oven to 325°F

  5. Put the apples in the parbaked pie shell.

  6. Pour in the pumpkin over the apples.

  7. 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 don’t want it to be liquid in the middle, but you also don’t want the pie to soufflé or it will crack.

Pie crust:

makes one 10-inch double-crusted pie

2 cups (15 oz) unbleached all-purpose flour

¾ teaspoon salt

1 tablespoon sugar

¾ cup plus 2 tablespoons lard or shortening, cut into 1/2-inch pieces and frozen

5 tablespoons ice cold water

2 tablespoons heavy cream for brushing the crust

2 tablespoons raw Turbinado sugar, for sprinkling on crust

Have all of your ingredients ready and chilled. Combine the flour, salt and sugar in a large bowl. Use a Pastry Cutter or your hands to work the lard into the flour. (When using lard I like the pastry cutter, because my hands tend to be warm and the lard gets too soft.) Work the lard into the flour until it starts to stick together when squeezed, but you want to keep some of the lard in pea-sized pieces. If the lard is too soft and it won’t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again. Add the water one tablespoon at a time, stirring with your hand or a wooden spoon. When most of the flour is coming together, gently knead the dough into a ball. It should not be perfectly smooth, but, it should also not seem dry or crumbly. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.

To roll out the pie crust:

Roll one of the disks out on a well-floured surface. If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. This will prevent the edges from cracking too much. You still want the dough to be chilled, so the lard doesn’t get too soft. As you are rolling, you can round out the edges with your hands. Once you have it rolled out to about 1/8-inch thick round, measure the dough to make sure it will fit the 10-inch pie plate. There should be about 2-inches of extra dough beyond the bottom of the plate. Fold the dough over the rolling pin to lift it into the pie plate.

  1. Decorate the edge of the crust as you wish and freeze the crust until you are ready to use it.