Spiced Pumpkin-Apple Pie

Happy Thanksgiving!

Guys, it’s already the holiday season, are we allowed to be aggressively excited yet? Because I kind of already am.

To start this post in a cheesy way, I’m sorry but I think I’ve gotta do it, I have so much to be thankful for this year. All the new experiences I’ve had, the amazing friends I’ve made (squad, I’m looking at you), oh, right, and this pie. Does that count? Cool, I thought so too. 

When it comes to Thanksgiving pies, the classics are always where I turn. Flavors like chocolate and vanilla have no place following the meal of turkey and mashed potatoes. Pumpkin, cinnamon and sweet apples though? Sign me up.

And this pie is everything you could need from Thanksgiving. The apples are soft and slightly tart, strongly spiced with nutmeg, cinnamon, ginger and cloves. I used a variety of apples, adding a nice depth of texture combined with a few spoonfuls of pumpkin puree to make it subtly creamy. The crust is flaky and light, leaving room for the apples to do their thing.

I added a few dashes of spices here too because why not?? Also, the ratio of fruit to crust is crazy, get ready.

The crust comes together easily, whether you choose the vegan or butter option, and is filled with the mountain of sweetened apples. I chose to use a lattice topping but a full top crust, or a heavy streusel topping would be perfect as well.

Whichever you choose, make sure to add a generous sprinkle of cinnamon sugar on the top. Not only does it caramelize and add a hint of sweetness, but it makes the pie look 10x prettier. The pie is baked until deep golden brown and let to cool as long as you can wait (probably not very long, it’s cool we don’t judge).

I highly recommend a scoop of vanilla ice cream to pair, but the pie is certainly delicious on its own.

 

Spiced Pumpkin Apple Pie

Serves 8 to 10

(adapted from here and here)

 

For the crust: (if vegan, here's another crust option)

1.5 cups whole wheat flour

1 cup all purpose flour

2 tablespoons sugar

1 teaspoon salt

0.25 teaspoon ground cinnamon

0.125 teaspoon ground cloves

0.125 teaspoon ground ginger

0.125 teaspoon ground allspice

20 tablespoons unsalted butter, chilled

6 to 8 tablespoons ice water

 

For the Filling: 

5 to 6 heaping cups sliced apples (I used a mixture of Granny Smith, Pink Lady and McIntosh)

0.5 teaspoon salt

0.75 teaspoon ground cinnamon

0.25 teaspoon ground ginger

0.25 teaspoon ground cloves

0.25 teaspoon ground allspice

2 tablespoons brown sugar, packed

2 tablespoons sugar

3 tablespoons pumpkin puree

1.5 tablespoons all purpose flour

1. Make dough: In a food processor, combine dry ingredients. Add chopped butter and pulse until just combined. The texture should resemble wet sand. Slowly add water until dough just comes together. If you don't have a food processor, you can do this by hand or with a pastry cutter. Once dough comes together, pour onto the counter and form into two identical disks. Wrap in plastic and refrigerate for at least 1 hour. 

2. While dough chills, prepare the filling. In a large bowl, toss apples in salt, spices, sugars, pumpkin and flour until well coated. Set aside. 

3. Preheat oven to 400 degrees. 

4. Roll out one of the discs of dough into a large circle and carefully place in pie dish. I like to flour it well and roll the dough onto the rolling pin, like a scroll, and then carefully unroll it into the dish. 

5. Add apple mixture. 

6. Roll out the second disc of dough. You have a few options here: you can cut the dough into strips and do a lattice (pictured) or you can lay the entire piece over the top, just make sure to cut a few holes for steam. 

7. Once apples are covered, crimp the edges of the pie and brush generously with egg (or non-dairy milk, if vegan). Sprinkle with a mixture of sugar and whatever spices you want. I went for just the classic cinnamon sugar. 

8. Bake pie for 45 minutes until golden brown. Around the 30 minute mark, cover the edges of the pie with foil so that they don’t brown too much. 

9. Let pie cool completely before cutting and serving, a few hours. Serve on its own or with a scoop of vanilla ice cream. 

Again, happy thanksgiving to everyone! Cheers to the beginning of the holiday season, I can’t wait for the upcoming baking adventures (hint: there will be lots of chocolate and peppermint…). I hope this pie makes it to your Thanksgiving table, or honestly your table any other day. If you make it I’d love to see! Tag me on Instagram or post on my Facebook

 

xo