Wednesday, November 3, 2010

Apple & Pumpkin Pie

When thinking about what kind of apple pie I wanted to make this year, I was stumped.  Last year's version was going to be hard to top!   After stewing for awhile I thought about combining apple and pumpkin (apparently not so novel...  I know I saw Sarah's version last year, so that probably planted the seed!!).  But while I love my mom's pumpkin chiffon, I'm not drawn to traditional pumpkin pie as much...  then I thought pumpkin cheesecake...  why not?

Kind of a match made in heaven :)  This post really deserves more pictures, but it was late at night when I was making this (and doing 3 different things at the same time).   I can tell you that everyone in lab really enjoyed it and a few even asked for the recipe!

Apple Pumpkin Cheesecake Pie
pumpkin layer adapted from Apple Pie, Patis & Pate
Yield:  1 9"pie

I baked mine in a regular 9" pie plate, but had a little extra filling leftover, so I'd recommend a deep dish version if you have it :)   I made a crustless version with the leftover apples and pumpkin cheesecake, so nothing went to waste!

I should also note that I cut back on the sugar so this was not overly sweet and I succeeded.  I don't think anyone missed the extra sugar, but feel free to adjust to your own tastes!

Your favorite single pie crust (I had some issues this time, so I'm leaving it up to you!)

Apple Layer
4 apples (I used 3 granny smith and 1 macoun)
1T flour
1t cinnamon
1/2t cardamom
2T sucanat (or brown sugar or turbinado...  or a mix!)

Pumpkin Cheesecake Layer
1 1/3c Nufatchel (just shy of 11oz)
1t vanilla extract
1 1/2t cinnamon
1/4t nutmeg
1/4t cardamom
1c brown sugar, not packed  (or sucanat)
1T maple syrup
2/3c pumpkin
3 lg eggs

Preheat the oven to 350deg.

Prepare your single crust pie crust recipe and pre-bake according to recipe instructions.  Let cool while you prep your fillings.

Peel and slice apples into ~1/2" thick slices, place in a large bowl.  Toss with remaining apple filling ingredients, adding a small squeeze of fresh lemon juice if you have it on hand.   Pour filling into cooled, prebaked crust and bake in preheated oven for 20minutes.  Don't overfill the crust, as you'll be adding another layer on top.  I aimed for a layer that was 2-3 slices thick, ~3/4 up the wall of the pie shell.

Prepare the pumpkin cheesecake while the apple pie is baking, start by creaming together the cream cheese, vanilla, cinnamon, nutmeg and cardamom.  Add in brown sugar and beat until mixture is light and fluffy.  Add maple syrup and pumpkin and mix.  Add eggs, 1 at a time, until incorporated.  After 20minutes, pour pumpkin mixture over apple pie and bake for another 30minutes or so (check at 25min in case your oven runs a little hot).  It's ok if the center looks slightly jiggly (apparently I missed the window as mine mine looked set at 30min).  Remove and cool on a wire rack to RT.  Refrigerate for a few hours (or overnight) before serving.

Serve with a freshly whipped, lightly sweetened whipped cream, if desired!

Do you have a go-to apple or pumpkin pie recipe??  If you had to choose, which do you prefer?


Fun and Fearless in Beantown said...

Every year we have both apple and pumpkin pie for Halloween. This may seriously bring together the best of both worlds.

Veggies, Cake and Cocktails said...

I prefer pumpkin pie. Not just any pumpkin pie, it has to be made the way my grandma makes it!

Joanne said...

I made a pumpkin apple pie last year as well and man was it good. I really like this pumpkin cheesecake filling...definitely have to try it!

Delicious Dishings said...

Great idea! I think I'd choose pumpkin because I have it less often than apple pie. I haven't made a pumpkin pie yet though... maybe this will be the year.

For apple pie, I like the recipe in The Art & Soul of Baking.

Natalie said...

what an interesting combo! I always prefer apple pie over pumpkin but this sounds awesome!

Lisa (bakebikeblog) said...

oh my - this looks delightful!

Lauren said...

Oh goodness... this look scrumptious, Shannon! You managed to combine 3 of my favorite desserts into one amazing pie. Why choose when you can have this delicious hybrid ?!

Sarah said...

Mmm love it!! It's so interesting how different preferences can be- I'm not a cheesecake fan, but the mixture with the apples and the pumpkin might be really amazing to me. Must bookmark. :)

I have to make my apple-pumpkin pie at Thanksgiving, even if I miss everything else!

♥peachkins♥ said...

loving the look of that pie..

Reeni said...

I never had a apple pumpkin pie! But I love the sound of it - especially with the cheesecake layer!

Diana said...

Shannon. This is epic. I hope you know that.

When I've made pumpkin pies in the past, I think I just did one of those folded frozen/refrig. crusts and the pie recipe on the Libby's can. These days I'm more creative so I'd probably try something of my own, but Libby's is reliable. I dont' think I'll get to make ANYthing this year as I'll be on a plane right up until the turkey day meal itself!

Jess said...

I've never seen that combination. It looks fantastic! I love pumpkin pie, apple pie, and cheesecake. :)

Dewi said...

Delicious and love the fact that you baked something seasonal.

Erica said...

What a fabulous idea! And it just looks cool. I like pumpkin, but not the crust. I made a crustless version that I loved last year. I'm trying an apple cake this year. Nom Nom. Have a great weekend

Lisa said...

What a delicious idea. I love how it looks in the picture with all those yummy chunks of apple in it. This would definitely be a hit during the holidays. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter.

Kerstin said...

This is the best of both and such a perfect flavor combo! I like the idea of the cheesecake filling too.

Faith @ lovelyascharged said...

I'm team apple all the way. Somehow I never got the pumpkin bug that everyone else in blogland seemed to get!

Alisa Cooks said...

This is the first time I've ever seen this combo (seems I have been missing something?). It looks fabulous!

Unknown said...

You just combined 3 of my favorite pies together to make one GLORIOUS creation. I love you! YUM!

Elina (Healthy and Sane) said...

Pie crusts still scare me after last year's Thanksgiving disaster. I really need to conquer that fear this year. I probably won't try to healthify it this time though. Full fat all the way. Now I'm definitely not scared of that filling though. Mmmmm - wanna come over again? ;)

We Are Not Martha said...

I can never decide between apple and pumpkin pie, so I love this combination!! Nothing better than getting both in one slice :) And it's pretty, too!


Bridget said...

Ooo this looks devine!
My mom makes the family apple pie...traditional bottom and top crust, but oh so good. I've only started to love pumpkin pie in the last few years actually, my old roomie's grandmothers recipe is my fav and she brings it to our friends thanksgiving. LOVE pumpkin cheesecake though!! Probably more than either of the other!

Rosiecat24 said...

Ooh, I like the way you think, lady! Your hybrid pie sounds dreamy.

If I had to choose...gosh, I don't know! I think I'd go with pumpkin. Apple pies tend to be too sweet for my taste, but I love an apple-and-cheddar pie. The cheese is really an inspired addition, and it adds another flavor dimension to the sweetness.

Rosiecat24 said...

PS I just realized...perhaps apple+cheddar is a cousin to an apple-cheesecake pie?

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