Apple Pumpkin Pie Recipes

Steps:

• On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.

Steps:

• In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil.
• Add apples.
• Cook and stir for 4 minutes.
• Place pastry in a 9-in.
• pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.
• Bake at 3750 for 50 - 55 minutes or until a knife inserted near the center comes out clean.
• If necessary, cover the edges with foil for the last 15 minutes of baking time to prevent over-browning.
• Cool completely.
• Garnish with whipped cream.

Steps:

• Preheat the oven to 375 degrees F and place a rack in the center of the oven.
• Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
• Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
• In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
• Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
• Cool, and then slice the pie and top with whipped cream if using to serve.

Steps:

• For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
• Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
• Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
• Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
• For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
• For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the 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, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
• Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
• For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
• Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
• Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

Steps:

• Preheat oven to 425 degrees F.
• Mix together sugar, salt, and pumpkin pie spice.
• Add egg and beat slightly.
• Add corn syrup, pumpkin and evaporated milk; blend well.
• Spread apple pie filling in the uncooked pie crust.
• Gently pour pumpkin filling over the apples.
• Bake for 15 minutes, then reduce oven temperature to 350 degrees F and bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
• Chill a minimum of 2 hours before serving.

Steps:

• In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight., On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling., Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

Steps:

• Preheat oven to 375°F.
• Place prepared crust into pie plate.
• In a large skillet, combine the brown sugar, arrowroot starch, 1/2 tsp cinnamon and 1/4 tsp salt. Add the vanilla, water and butter and bring to a boil, stirring constantly. This mixture will create a caramel-like sauce. Add the apples and cook over medium heat for 5 minutes, stirring constantly.
• Pour the mixture into the prepared crust and set aside.
• In a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, egg and the remaining cinnamon and salt.
• Pour over the apple layer.
• Bake for 50 minutes or until an inserted knife comes out clean.
• Serve with whipped cream and enjoy.
• Refrigerate the leftovers if there are any.

Steps:

• 1. For Apples: 1- In a sauce pan over medium low heat, add in brown sugar, cornstarch, cinnamon, salt and warm water. Stir until it is completely smooth. Raise temperature to medium-high heat. 2- Add in butter and melt in. Allow to come to a low boil. 3-Lower temperature back to medium low heat. 4-Add in your sliced apples and stir for 7-10 minutes. It should get nice and syrupy. 5- set aside.
• 2. For Pumpkin: 1- In a large mixing bowl, stir in pumpkin, milk, sugar, eggs, cinnamon, nutmeg, salt and vanilla extract. 2-Stir until smooth and creamy.
• 3. Baking: 1- Preheat oven to 375'F 2-In your 9 inch pie crusts, pour a layer of pumpkin mixture into the bottoms. Spread out evenly. 3-Spread down a layer of apples, spread evenly. 4-Cover the apples up with the remaining of the pumpkin mixture. 5-Bake with the edges of your pie crust shielded for 55 minutes-60 minutes. (or until a knife comes out of the center clean.) 6-Let cool on wire wrack for 2 hours. Garnish with whipped cream or caramel sauce. (optional) 7-Store in the refrigerator immediately after it cools. Side note: If you do not have a pie crust shield you can use aluminum foil folded gently over the edges.

Steps:

• Combine sugar, flour, and salt in a large bowl.
• With electric mixer, beat in pumpkin, egg, vanilla and pumpkin pie spice until smooth.
• Stir in apples gently with a spoon.
• Pour mixture into pie crust.
• Cover edges with foil.
• Bake at 375°F for 45 minutes.
• Combine flour, sugar, and cinnamon in a small bowl.
• Mix in softened butter using a fork.
• Sprinkle over pie.
• Bake an additional 15 minutes.
• Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
• To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.