GMA Recipe: Heirloom Pumpkin Apple Pie

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Heirloom Pumpkin Apple Pie
From Susan Johnson, Templeton, Massachusetts
Friday, November 17, 2000

A finalist in the 2000 Pie of Emeril's Eye Thanksgiving Pie Contest.

Ingredients for the Crust

2 cups all purpose flour

1 teaspoon salt

3/4 cup shortening

1/4teaspoon baking powder

5 to 6 tablespoons cold water

Directions

1. Chill all ingredients about 1/2 hour before making pastry. Place flour in a medium bowl, with a fork stir in salt. With a pastry blender cut shortening into flour until the mixture resembles coarse crumbs.

2. Sprinkle 5 to 6 tablespoons cold water, a tablespoon at a time, into the flour mixture with a fork. Stir until pastry just holds together. With hands, shape pastry into 2 balls, one slightly larger, flatten slightly. Wrap in waxed paper and refrigerate for half an hour before rolling.

3. For bottom crust: on lightly floured surface roll the larger ball 1/8 thick and 2-inches larger than top rim of pie plate. Place crust in plate and crimp edges. Par-bake at 450 degrees for 5 minutes (425 degrees for glass plate).

Ingredients for the Apple Filling

4 cups sliced, peeled and cored cooking apples (Fiji)

2 tablespoons butter or margarine

1/2 cup packed brown sugar

1/2 cup water

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon lemon juice

Directions

1. In a medium saucepan, combine brown sugar, water, butter, cornstarch, cinnamon and salt.

2. Stir over medium heat until mixture comes to a boil.

3. Stir in sliced apples; cook until tender, stirring occasionally.

4. Remove from heat and stir in lemon juice. Spread apple mixture evenly in the bottom of the partially baked piecrust.

Ingredients for the Pumpkin Filling

1 slightly beaten egg

1 cup canned pumpkin

1/2 cup sugar

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

2/3 cup evaporated milk

Directions

1. In a medium bowl, combine egg, pumpkin, sugar, ginger cloves and salt. Mix until blended. Stir in evaporated milk. Carefully pour pumpkin mixture over apples.

2. Cover edges of crust with foil to prevent over browning. Bake at 375 degrees for 20 minutes. Remove foil and bake 20 - 25 minutes or until a knife inserted in center comes out clean.

3. Cool pie thoroughly on a rack. Serve with unsweetened or stabilized whipped cream. Cover and chill to store.

Copyright 2000, Susan Johnson