Cakespy: The Pumpkin-Apple-Pecan Pie | Serious Eats : Recipes

Ingredients

  • ¼ teaspoon ground cloves
  • For pumpkin filling:
  • 1 15-ounce can pumpkin puree
  • 1 ½ cups half and half
  • 2 eggs
  • ½ cup granulated sugar
  • ¼ cup firmly packed brown sugar
  • + 31 more ingredients
    • 1 teaspoon fresh ginger
    • 1 teaspoon ground cinnamon
    • Pinch of salt
    • A healthy handful of marshmallows or whipped cream for topping (optional)
    • For apple filling:
    • 2 pounds tart, firm apples (4 to 5 large ones)
    • ¾ cup granulated sugar
    • ½ cup firmly packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon freshly squeezed lemon juice
    • For apple crumb topping:
    • 1 ½ cups quick-cooking oats
    • 1 cup flour
    • ¾ cup light brown sugar
    • 1 teaspoon cinnamon
    • ¼ tsp. baking soda
    • 1 ½ sticks unsalted butter, cut into ½-inch cubes and chilled
    • For pecan filling:
    • 1 cup light corn syrup
    • ¾ cup firmly packed brown sugar
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract
    • 3 eggs, at room temperature
    • 1 ½ cups pecan halves, lightly toasted
    • For the crust:
    • - makes one rather thick pie crust -
    • 2 ½ cups all-purpose flour, plus extra for rolling
    • 1 cup unsalted butter, very cold, cut into ¾ inch cubes
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 4 to 8 tablespoons ice water

1 Prepare the pie crust. Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers (Note: if you don't have...

View full recipe at SpringPad

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