Month: November 2002

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:

1. Combine the sugar, flour, and salt in a large bowl.
2. With an electric mixer, beat in the pumpkin, egg, vanilla, and pumpkin pie spice until smooth.
3. Stir in the apples gently with a spatula.
4. Pour the mixture into the pie crust. Cover the crust’s edges with foil.
5. Bake at 375°F for 45 minutes.
6. 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.
7. 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.
8. Serve warm.