Pumpkin Applesauce Pie
photo by Lalaloula
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 1 pie pastry, 9-inch deep dish
- 3 large eggs, room temperature
- 1⁄4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 3⁄4 cup light brown sugar, packed
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1 cup chunky applesauce
- 1 cup pumpkin puree, canned
directions
- Invert the pastry over a 9-inch deep dish pie pan, center it & gently tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge.
- Place the pie shell in the freezer for at least 30 minutes.
- When ready to prebake it, preheat the oven to 400 degrees F.
- Tear off a sheet of aluminum foil at least 15 inches long, carefully press it into the pastry until it fits like a second skin, & then arrange the excess foil on either side so that it points out like a pair of wings ~ Bunching it up underneath will deflect the heat, which you don't want to do! Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug against the pan.
- Bake the shell on the center rack for 20 minutes, then remove it from the oven, & with hands protected, grasp the foil on either side & slowly lift the beans out of the shell.
- Use a fork to poke the bottom of the pastry 4 or 6 times, twisting the fork slightly to enlarge the holes, so that steam can escape & help prevent the pastry from puffing up.
- Put the pie shell back in the oven & bake for another 7 to 8 minutes, then let it cool on a wire rack for at least 15 minutes, while making the filling. Turn the oven down to 350 degrees F.
- In a medium-size bowl, whisk the eggs until foamy & blended, then whisk in the maple syrup & vanilla. Set aside.
- In a small mixing bowl, combine brown sugar, flour, salt & spices, then whisk this into the egg mixture.
- Whisk in the applesauce & pumpkin, blending until smooth, then ladle the filling into the partially baked crust.
- Place the pie on the center oven rack & bake 50 to 55 minutes. To check the pie for doneness, give the pan a quick little shake ~ The filling should not waver but should appear set in the middle. The sides might have puffed & have a flat finish while the center will be more glossy, indicating that the pie is ready to be taken from the oven & set on a wire rack to cool. Although it is very good warm, the apple flavor is more pronounced when the pie is cold.
- If served cold, refrigerate the pie loosely covered with a sheet of waxed paper.
Reviews
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This pie is amazing! It is so creamy, fruity and delicious! YUM! Ive never had a pumpkin apple pie before, but this was so yummy, Ill definitely make it again and again. I loved how easy this was to prepare, how decadent the pie tasted and that compared to other pies it was relatively healthy as it didnt use any cream or such.<br/>I made a couple of changes due to what I had on hand and personal preference: I used only 1/8 cup sugar and 1/8 cup maple syrup, all natural smooth applesauce and only 1 egg plus two flax eggs. That worked out perfectly and my pie still set up beautifully and was sweet enough for our taste. As I know Im a bit of a whimp when it comes to ginger, nutmeg and cloves, I halved the amount of those, but kept the cinnamon the same. That was perfect for us. For the crust I used Recipe #282494.<br/>Following Chef on the coast's advise I, too, skipped the prebaking step and that worked out just fine. No sogginess issues here.<br/>I really loved this pie and so did my sis, we finished off the whole thing by ourselves. lol<br/>THANK YOU SO MUCH for sharing this here with us, it will be a regular at our house, Im sure.<br/>Made and reviewed for 1-2-3-Hit Wonders November 2011.
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This version of pumpkin pie is different from most as there is no milk or evaporated milk in it. I had some applesauce and left over pumpkin so this looked like something to try. I went to another crust-less pumpkin pie recipe I have made frequently to see temperature to bake it. I did it at 350 for 50 minutes or so. I also used my lower calorie recipe to make this very diet friendly and used sugar free maple syrup, Swerve sugar replacement-only used 1/3 cup sugar, and used egg whites. It turned out very nicely, was a thin pie but set up nicely, and was plenty sweet enough for me. Liked the spices added and didn't change anything there except to add 1 teaspoon cinnamon. Will make again. Liked the apple and pumpkin combination.
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I am going to give this 3 stars for it's originality. It didn't go over very well at my house. :( DH didn't like the combination of pumpkin/apple together. I did double the recipe for 2 pies as we had company and they were my guinna pigs. lol Since the directions called for having a smooth filling - I opted for regular applesauce instead of chunky. On the crusts - I didn't see the purpose of prebaking since the pies needed to be in the oven for a normal pie baking time anyway. So I did not do this step. I did bake at 425 for 10-15 minutes then reduced the oven to 350 degrees for the remainder of the time. Followed all measurements exactly. This does make a very creamy pie and smells wonderful as it is baking. Thanks for sharing! Made for the December 2009 Aussie/NZ recipe swap.