Sunday, November 17, 2013

A New Twist on Thanksgiving Dessert - Pumple Pie!

Even though my gourmet group last night had an anti-Thanksgiving theme (I made frozen mojito cakes), talk invariably came around to what we planned to make for Thanksgiving. I realized I've got to share with all of you the delicious pie I tried last year.

Pumpple pie, aside from having one of the most ridiculous names ever, is a terrific mash-up of pumpkin and apple. Because I know how many gajillion different things you'll be prepping for this day, I'm going to go ahead and tell you to use two store-bought, roll out pie crust doughs. Why spend the time making your own (unless you truly want to, of course). This recipe comes from The Kitchen's 2008 Best Pie Bakeoff. I promise this will be a big hit!

Ingredients for the Apple Filling5 cups sliced, peeled and cored apples (use Fuji)
2.5 tablespoon, unsalted butter
3/4 cup, packed light brown sugar
1/3 cup, water
1 tsp, cornstarch
1.5 tsp, ground cinnamon
1/4 tsp, salt
1 tsp, lemon juice
1. In a 1.5 qt medium saucepan, combine butter, brown sugar, water, cornstarch, cinnamon and salt.
2. Stir over medium heat until mixture comes to a boil.
3. Stir in sliced apples; cook until tender - about 8 - 10 minutes - stirring occasionally.
4. Remove from heat and stir in lemon juice. Spread apple mixture evenly on the bottom of the piecrust.

Ingredients for the Pumpkin Filling1/2 cup, sugar
1 cup, canned pumpkin
1 slightly beaten egg
1 tsp, cinnamon
1 tsp, pumpkin pie spice
2/3 cup, evaporated milk
1. In a medium bowl, combine sugar, pumpkin, egg, cinnamon, pumpkin pie spice and salt. Whisk until blended. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. Cover with 2nd pie crust, crimp edges and cut a few steam vents.
2. Cover edges of crust with foil to prevent over browning. Bake at 375 degrees for 20 minutes. Remove foil and bake 25 minutes or until a knife inserted in center comes out clean.
3. Cool pie thoroughly on a rack at least 2 hours to set. Serve with whipped cream or vanilla ice cream. Securely cover and keep in refrigerator for up to a week.

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