Pumpkin Dutch Apple Pie Recipes

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.

PUMPKIN APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

DUTCH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
• Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
• Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
• Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.

DUTCH APPLE PIE

Steps:

• In a large bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more. , For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.

DUTCH APPLE-PUMPKIN CRISP

Steps:

• Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
• In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

PUMPKIN DUTCH APPLE PIE

Steps:

• FOR APPLE LAYER:.
• Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
• FOR PUMPKIN LAYER:.
• Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
• Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
• FOR CRUMB TOPPING:.
• Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.

PULL-APART DUTCH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 2 1/2-inch round cookie cutter (as many circles as you can).
• Fold each circle in half and pinch the ends of each side together to make a boat shape with an open top. Spoon about 1/2 tablespoon of pie filling into the dough "pocket" and place it face-up at the edge of a 9- or 10-inch springform pan. Repeat with the remaining dough circles, wrapping around the edge of the pan and overlapping with the last piece slightly until the pan is full.
• Mix flour, brown sugar, butter, and cinnamon together with a fork or pastry cutter in a bowl until mixture forms into crumbs. Spoon crumble topping on top of the pieces of pie.
• Bake in the preheated oven until the edges of the dough and the crumble topping turn golden, 17 to 20 minutes. Cool for a few minutes before serving.
• Place the pan on a serving platter and remove the side of the springform pan, leaving the pie and the base of the pan on the serving dish. Pull apart the amount of pieces you'd like to eat.

PUMPKIN DUTCH APPLE PIE

Steps:

• Apple Layer: 2 medium apples thinly sliced 1/4 cup sugar 2 teaspoons flour 1 teaspoons lemon juice 1/4 teaspoons cinnamon Toss apple slices in the other ingredients and place on the bottom of an unbaked pie shell.
• Pumpkin Layer: 2 eggs beaten 1 1/2 cups solid pack pumpkin 1 cup carnation milk (I used the no fat) 1/2 cup sugar 2 tbs. melted butter 3/4 teaspoons cinnamon 1/8 teaspoons nutmeg 1/4 teaspoons salt Combine all ingredients and pour over apple layer.
• Crumble Layer: 1/2 cup flour 5 tbs. sugar 3 tbs. butter 1/3 cup pecans Combine and crumble with a pastry blender.
• Bake at 375 for 30 minutes, then sprinkle crumble layer on top and bake another 20 minutes. Cool on a rack.