Apple Pumpkin Pie
Your family and friends will gobble down this instant-new-favorite pie this Thanksgiving! Scrumptious apples under the pumpkin filling put a sweet and savory spin on this traditional holiday dessert. Prep Time: 10 minutes. Cook Time: 50 to 55 minutes. Chill Time: 2 hours. Yield: 8 servings
- 1/4 cup Alter Eco Sugar
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1 egg
- 1/4 cup Karo Dark Corn Syrup OR Karo Lite Syrup
- 1 cup canned pumpkin
- 1 can (5 fluid ounces) evaporated milk
- 1 can (21 ounces) apple pie filling
- 1 unbaked deep dish pie crust (9 inch)
Note: You may substitute ¾ tsp. pumpkin pie spice for the ground cinnamon, ginger and cloves.
- Preheat oven to 425°F.
- Mix sugar, salt, cinnamon, ginger and cloves in a bowl.
- Add egg and beat slightly.
- Add Karo syrup, pumpkin and evaporated milk.
- Blend well.
- Spread apple pie filling in pie crust.
- Gently pour pumpkin filling over the apples.
- Bake for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.
- Chill a minimum of 2 hours before serving.
- Serve with whipped Clover Stornetta Heavy Whipping Cream, if desired.
Basic Pie Crust Recipe
The following recipe makes enough dough for two 9-inch Apple Pumpkin Pies.
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 tsp. salt
- 1 tsp. Alter Eco sugar
- 16 tbsp. (2 sticks) cold Clover Stornetta unsalted butter, cut into pieces¼ to ½ cup ice water
This recipe makes 2 disks for a single pie with a top and bottom crust or two pies without a top crust.
- In a food processor, combine flour, salt, and sugar; pulse to combine.
- Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
- Sprinkle with ¼ cup ice water.
- Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to ¼ cup more water, 1 tbsp. at a time). To help ensure a flaky crust, do not over-process.
- Transfer half of dough (still crumbly) onto a piece of plastic wrap.
- Form dough into a disk ¾ inch thick; wrap tightly in plastic.
- Refrigerate until firm, at least 1 hour, and up to 3 days. Repeat with remaining dough.
- Line pie plate with crust and flute edges, if desired.
- Refrigerate crust for 40 minutes OR freeze for 20 minutes.
- Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans.
- Cover the rest of the pie crust with foil.
- Bake at 375°F for 25 minutes.
- Remove from oven and cool.
- Unwrap crust and add filling.
- Bake as recipe directs.