Apple Cider Pumpkin Pie
★★★★☆
PREP TIME
2 hours 30 minutes
COOK TIME
1 hour 20 minutes
MAKES
one 9-inch pie
Ingredients
1 1/2 cups
all-purpose or white–whole wheat flour
1/2 teaspoon
kosher salt
1/2 teaspoon
granulated sugar
9 tablespoons
cold unsalted butter, cut into small cubes
4 1/2 tablespoons
apple cider
1 1/2 teaspoons
apple cider vinegar
4
to 5 apples (such as Granny Smith, Rome, Honeycrisp, or Crispin)peeled, cored and cut into ½” cubes, enough to yield 3 cups
1/3 cup
(70g) firmly packed dark brown sugar
1/2 teaspoon
kosher salt
1/2 teaspoon
ground cinnamon
1 tablespoon
cornstarch
1/3 cup
apple cider
2 tablespoons
unsalted butter
3/4 cup
(170g) canned pumpkin puree
1/2 cup
heavy cream
1/4 cup
whole milk
1/3 cup
(65g) granulated sugar
1/2 teaspoon
ground cinnamon
1/4 teaspoon
freshly grated nutmeg
1/4 teaspoon
ground ginger
1/4 teaspoon
kosher salt
1/8 teaspoon
ground cloves
1 pinch
finely ground black pepper
1/2 teaspoon
pure vanilla extract
1
large egg, lightly beaten
Instructions
- In a large bowl, whisk together the flour, salt and sugar. Using a pastry blender, cut in the butter until the mixture forms coarse crumbs.
- Mix together the apple cider and the cider vinegar in a cup. Gradually add the cider/vinegar mixture to the flour/butter mixture, tossing it lightly with your fingertips until it forms a soft dough. Shape the dough into a disc, wrap it in plastic wrap and refrigerate for at least one hour before rolling out.
- After your dough has chilled, on a lightly floured sheet of parchment paper, roll out the dough 1/8-inch thick and about 12 inches in diameter. Gently drape the dough over a 9-inch pie plate and without stretching, fit it into the bottom and up the sides of the pan. Fold the overhang of dough under to make a rim, crimp the edges then place in the refrigerator until cold.
- While the dough is re-chilling, heat your oven to 400°F.
- Remove the crust from the refrigerator and line it with a sheet of parchment paper (or aluminum foil), then fill with pie weights or dried beans.
- Blind bake the pie crust for 20 to 25 minutes, until the edges are set and the bottom of the crust is no longer raw and doughy. Remove the parchment and pie weights; set aside to cool while you make your fillings.
Pie Shell
- Make the apple layer: In a deep sided pan or cast-iron skillet, combine brown sugar, salt and cornstarch. Add the apple cider and whisk to combine. Cook over medium heat until thickened, then add the butter and the apples. Cook until the apples are tender, about 7 minutes.
- While this is cooking, prepare a baking sheet lined with parchment paper. Remove the apples from the heat and spread the cooked mixture on your prepared pan to let it cool completely.
- Meanwhile, prepare the pumpkin filling and get your pie ready for assembly. Preheat the oven to 350°F.
- In a large bowl, whisk together the pumpkin puree, heavy cream, milk, sugar, brown sugar, spices, and vanilla. After these are mixed well, add the egg, whisking just to combine.
- Place the cooled blind-baked pie shell on a parchment-lined baking sheet. Spoon the cooled apple mixture into the pre-baked pie shell, smoothing it evenly. Then, carefully pour the pumpkin filling over the apple layer.
- Bake on the middle rack of the preheated oven for 40 to 45 minutes—every oven is different, so I start checking the pie at the 40 minute mark. When it is ready, the pie will be set around the edges and ever-so-slightly jiggly in the center. It will continue to set as it cools. (Don’t be heartbroken if as it cools, you encounter a crack or two across the surface. It will still be delicious.)
- Cool the pie completely on a rack before serving. Serve with freshly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.
Apple & Pumpkin Fillings
