APPLE BUTTER PUMPKIN PIE
A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.
Provided by Joyce Lowe
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
- Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
- To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.
Nutrition Facts : Calories 412.6 calories, Carbohydrate 49.5 g, Cholesterol 90.3 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 392.4 mg, Sugar 28.3 g
APPLE STREUSEL PIE
This is the first on the dessert table to be devoured at any function or festivity! I made this up from a pie I had eaten at a restaurant years ago. This recipe makes two deep dish pies.
Provided by Lori Jett
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 C).
- Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
- Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
- Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.
Nutrition Facts : Calories 777.5 calories, Carbohydrate 92.8 g, Cholesterol 15.1 mg, Fat 44.2 g, Fiber 6.3 g, Protein 6.4 g, SaturatedFat 8.7 g, Sodium 604.6 mg, Sugar 36.3 g
APPLE BUTTER PUMPKIN PECAN STREUSEL PIE
I recently discovered the merits of apple butter as a baking ingredient, and wanted to share my discovery.
Provided by JackieOhNo
Categories Pie
Time 1h30m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Preheat to 375 degrees.
- Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
- Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
- Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
- Top pie with streusel topping and bake for an additional 15 minutes.
Nutrition Facts : Calories 3449.8, Fat 153.5, SaturatedFat 56.6, Cholesterol 722.7, Sodium 2765.4, Carbohydrate 471.3, Fiber 24.2, Sugar 277.3, Protein 61.9
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.
APPLE BUTTER PUMPKIN PIE
A friend of mine served this today and shared her recipe. I cannot believe how good this was - what a combination!
Provided by CindiJ
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine apple butter, pumpkin, sugar, salt & spices in bowl.
- Mix well.
- Stir in beaten eggs.
- Add milk slowly and mix well.
- Pour into unbaked pie shell.
- Bake in 425º oven 40 minutes or until set.
Nutrition Facts : Calories 388.4, Fat 15, SaturatedFat 4.8, Cholesterol 102.1, Sodium 237.2, Carbohydrate 56.7, Fiber 2.1, Sugar 34.9, Protein 7.6
APPLE CRISP WITH STREUSEL TOPPING
Provided by Food Network
Categories dessert
Time 3h40m
Yield approximately 60 servings
Number Of Ingredients 16
Steps:
- Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
- Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.
APPLE PEAR BUTTER WITH PIE CRUST DIPPERS
Provided by Trisha Yearwood
Categories condiment
Time 9h
Yield 1 quart fruit butter
Number Of Ingredients 11
Steps:
- For the apple pear butter: Place the apples and pears in the insert of a slow cooker. Pour the apple cider and maple syrup over the fruit, then drop the tea bag in and sprinkle with the salt. Gently stir to coat the fruit, being mindful not to break the tea bag. Cover and set to cook on high until the fruit is completely tender, about 8 hours. Discard the tea bag.
- Scoop the fruit into the bowl of a food processor with a slotted spoon and pulse until smooth, working in batches if necessary, about 1 minute. Pour the fruit puree into a large nonstick pot. Place the pot over low heat and bring to a simmer, then simmer until the volume is reduced by a third and the color darkens and intensifies, 35 to 40 minutes.
- For the pie crust dippers: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment.
- Place the round of pie dough on a cutting board. Add a splash of water to the beaten egg and brush the crust with the egg wash. Combine the sugar, apple pie spice and salt in a small bowl and sprinkle evenly over the pie dough. Use a pizza cutter or knife to slice the round into 20 strips. Place on the lined baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Set aside to cool for a few minutes.
- Serve the butter alongside the pie crust dippers or store in an airtight container, refrigerated, for up to 2 weeks. If preparing in advance, allow to cool completely before covering and storing.
APPLE AND PEAR STREUSEL PIE
You might think that a pastry chef would never recommend buying pie crusts but hey, its much better to make a pie with a pre-made crust than not to make a pie at all! For the best flavor, always look for the ones made with at least some butter, rather than all shortening. You can place the crust in a glass pie dish. That way you can check the bottom crust as it bakes and make sure it's getting nice and golden which to my mind is the most important step in pie-making. Nothing ruins a delicious pie like this classic combination of autumn fruits and warm spices faster than an undercooked, soggy bottom crust. You can mix the topping and keep it refrigerated for up to 7 days.
Provided by Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
- Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
- In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
- Let cool at least 30 minutes before serving. Serve warm or at room temperature.
APPLE BUTTER PUMPKIN PIE
The addition of apple butter gives this pumpkin pie a slightly fruity flavor. I'm always happy to share reliable recipes like this. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. 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 large bowl, combine eggs, pumpkin, apple butter, brown sugar, evaporated milk, 2% milk and vanilla. Whisk in salt and spices until well blended; pour into crust. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover edge loosely with foil during the last 20 minutes if necessary. Cool on a wire rack. If desired, garnish with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 304mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN PUMPKIN PIE I
A combination of the best pies: Pecan and Pumpkin!
Provided by Sheila J Grieshaber
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 14
Steps:
- Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
- Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
- Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
- To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 67.1 g, Cholesterol 70.8 mg, Fat 15.9 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 5.6 g, Sodium 399 mg, Sugar 61.7 g
PUMPKIN APPLE PIE
The first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.-Elizabeth Montogomery, Taylorville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 284 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN-STREUSEL LATTICE APPLE PIE
I'm always looking for pie recipes and this one looks good. I can't wait to try it this fall. Recipe is from Ladies Home Journal. Note: You can make the dough ahead of time. Just place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using.
Provided by CookingONTheSide
Categories Pie
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For pie crust, in a food processor, pulse together flour, sugar and salt.
- Add butter and pulse until largest pieces are the size of peas.
- In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers).
- If dough still crumbles, pulse in a little more water mixture.
- Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
- Halve and wrap each piece in plastic wrap, pressing to flatten into disks.
- Refrigerate until ready to use.
- On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round.
- Fold in half and transfer to a 9 1/2-inch deep-dish pie plate.
- Unfold dough and gently lift into place.
- Trim edges to a 1/2-inch overhang and transfer to a freezer.
- For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices.
- In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg.
- In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon.
- Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
- Freeze while making lattice top.
- Heat oven to 425 degrees and place rack in lower third.
- On a lightly floured surface, roll out remaining disk into a 14-inch round.
- Using a fluted pastry wheel, cut into eight 1-inch wide strips.
- Vertically arrange half of the strips over filling.
- Horizontally weave in remaining strips, gently lifting vertical strips.
- Adhere to bottom crust with some water; trim and crimp.
- Beat egg with 1 T water; brush over lattice.
- Generously sprinkle with granulated sugar.
- Bake on baking sheet 25 minutes.
- Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes.
- If crust browns too quickly, cover with foil.
- Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving.
- Serve warm or at room temperature.
Nutrition Facts : Calories 618.5, Fat 36, SaturatedFat 18.2, Cholesterol 98.9, Sodium 307.5, Carbohydrate 71.5, Fiber 5.6, Sugar 31.9, Protein 6.4
APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
PUMPKIN DUTCH APPLE PIE
A layer of apples topped with creamy pumpkin sprinkled with a crumble topping. Everyone seems to love this the young to the well experienced, the hims and the hers.
Provided by Annacia
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 426.5, Fat 21.6, SaturatedFat 8.6, Cholesterol 81.1, Sodium 292.4, Carbohydrate 53.3, Fiber 2.4, Sugar 30.5, Protein 7.1
APPLE BUTTER PIE
Ths is from Baking Bites, a web site that all bakers *must* visit. I haven't tried it yet, but it sounds great. You can use a regular, vanilla wafer or graham cracker crust. The crust needs to be prebaked before the filling is put into it.
Provided by Debbie R.
Categories Healthy
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine everything until very smooth. (Recommend food processor or mixer.) Pour into prepared pie crust.
- Bake at 350 for 55-60 minutes, or until center is mostly set (jiggles slightly when nudged) and a sharp knife inserted near the center comes out mostly clean.
- Cool to room temperature before slicing and chill in the refrigerator for at least 2 hours, or overnight, before serving.
Nutrition Facts : Calories 147.3, Fat 4.1, SaturatedFat 2, Cholesterol 73.3, Sodium 63.9, Carbohydrate 23.1, Fiber 0.7, Sugar 16.3, Protein 4.4
PUMPKIN-APPLE STREUSEL CAKE
Categories Cake Dessert Bake Thanksgiving Apple Pumpkin Fall Sour Cream Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For apples:
- Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
- For cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
- Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.
APPLE-PUMPKIN BUTTER
This yummy, thick apple spread has a slight hint of autumn spice from the pumpkin.
Provided by Melinda Steele StCyr
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT3h30m
Yield 12
Number Of Ingredients 5
Steps:
- Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
- Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
- Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour apple-pumpkin mixture into a large, shallow roasting pan.
- Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
- Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 50.8 g, Fat 0.3 g, Fiber 4 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 93 mg, Sugar 43.9 g
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