From the Back of the Box mailling list, I found this recipe for Apple Pumpkin Pie. I’m trying to be adventurous in foods and, though I didn’t used to like pumpkin pie as a kid, I think it's something that I’d like to give another chance.
I seem to be at the point where my taste buds are dying and some foods are tasting differently to me. So, I think I’ll be daring and have a slice of pumpkin pie this Thanksgiving. At any rate, this Apple Pumpkin Pie recipe could be quite tasty, Thanksgiving or otherwise:
Prep: 15 min, Cook: 60 min
Filling:
- ¾ cup (148 grams) sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 1 cup canned pumpkin
- 1 egg
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 cups Granny Smith apples, peeled and chopped (about two to three apples)
- 1 (9-inch) unbaked pie crust
Crumb Topping:
- ⅓ cup (47 grams) all-purpose flour
- ⅓ cup (66 grams) brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, softened
Directions:
- Combine the sugar, flour, and salt in a large bowl.
- With an electric mixer, beat in the pumpkin, egg, vanilla, and pumpkin pie spice until smooth.
- Stir in the apples gently with a spatula.
- Pour the mixture into the pie crust. Cover the crust’s edges with foil.
- Bake at 375°F for 45 minutes.
- While the pie is baking, prepare the crumb topping:
- Combine the flour, sugar, and cinnamon in a small bowl.
- Mix in the softened butter with a fork.
- Take the pie out after 45 minutes and add the crumb topping:
- Sprinkle the crumb topping over the pie.
- Bake for an additional 15 minutes.
- Serve warm.