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| Apple Pumpkin Pie Extravaganza |
"This is an appropriate autumn pie. I am an absolute pie enthusiast and feature continually searched for this combination. Since it would not seem to exist, I combined several special recipes and my very own private choice to create a pie that tastes like fall."
Ingredients :
- 1 (1 pound) sugar pumpkin, halved and seeded
- 1 egg
- three/four cup brown sugar, divided
- 2 half tablespoons all-motive flour, divided
- 3/four teaspoon salt
- 3/4 (12 fluid ounce) can fat-loose evaporated milk
- 1/3 teaspoon floor ginger, or to flavor
- 1/three teaspoon ground nutmeg, or to flavor
- 1/3 teaspoon ground cloves, or to flavor
- 1/three teaspoon floor cinnamon, or to flavor
- 1/four cup unsalted butter
- 1/four cup white sugar
- 2 tablespoons water
- 1 (15 ounce) package pastry for a double-crust nine-inch pie
- five Granny Smith apples - peeled, cored, and sliced
Instructions :
| Prep : 25M | Cook : 10M | Ready in : 2H20M |
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- Preheat oven to 325 stages F (one hundred sixty five degrees C). Line a baking sheet with aluminum foil; grease gently.
- Place pumpkin halves cut-side down on the organized baking sheet.
- Bake in the preheated oven till the clean is soft when pierced with a fork, about 40 mins. Cool till effortlessly handled, about 15 mins. Scoop pumpkin flesh out of the pores and skin and into a food processor; puree till clean.
- Increase oven temperature to 450 tiers F (230 ranges C).
- Whisk egg gently in a large bowl. Stir in half cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/four cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, blending nicely after every addition.
- Melt butter in a small saucepan over low heat. Stir in ultimate 1 half of tablespoon flour till it bureaucracy a paste. Add last 1/four cup brown sugar, white sugar, and water; carry to a boil. Reduce warmth and simmer, stirring every now and then, until easy, 3 to 5 minutes. Remove from heat.
- Place backside crust in a pie plate. Scatter a few apples on pinnacle. Pour pumpkin puree aggregate over apples. Arrange last apples in a circular pattern over puree. Moisten the rim of the pie with a small quantity of water.
- Cut top crust into half of-inch strips with a pointy knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay closing strips on pinnacle, the usage of the shortest ones on the edges, weaving them in an over-and-underneath pattern. Fold the ends underneath the brink of the bottom crust and flute the crust. Pour butter combination lightly over lattice.
- Bake within the preheated oven for 12 minutes. Reduce temperature to 350 stages F (a hundred seventy five tiers C) and retain baking till apples are soft and top is golden brown, 40 to 45 mins. Transfer to a cord rack to chill before reducing.
Notes :
- Substitute canned pumpkin puree for the clean if preferred.
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