Drunken Applepumpkin Pie Recipes

DRUNKEN APPLE/PUMPKIN PIE

Steps:

• In a bowl, beat together the eggs and sugar until light. Mix in the pumpkin, applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla; blend thoroughly. Pour into pie shell. Arrange pecan halves over top of filling if desired. Bake at 425℉ (220℃). in lower third of oven for 20 minutes, then reduce oven heat to 350℉ (180℃). and bake 30 to 35 minutes longer, or until filling is firm and a knife inserted 1 inch; from the edge comes out clean. Cool on a wire rack. At serving time, warm rum in a small container suitable for pouring. Light the rum with a match and pour immediately while flaming over the pie.

PUMPKIN APPLE PIE

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.

DRUNKEN APPLE-PUMPKIN PIE

Steps:

• Preheat oven to 425 Chill pie shell till needed. Mash pumpkin or squash. In a bowl, beat together the eggs and sugar till light. Mix in the pumpkin, applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla and blend thoroughly. Pour into pie shell. Arrange pecan halves attractively over top of filling. Bake in lower third of oven for 20 minutes, then reduce oven heat to 350 and bake 30 to 35 minutes longer or till filling is firm and a knife inserted 1 inch from the edge comes out clean. Cool on a wire rack. At serving time, warm rum in a small container suitable for pouring. Light the rum with a mach and pour immediately while flaming over he pie serve with ice cream or whipped cream.