Pumpkin Apple Pie (Dairy-free)

We spent six years living in upstate New York before moving to the West. The winters were long, cold, and snowy, but the cool summers and spectacular autumn colors were our reward. One of the things I liked most about life upstate during the autumn months was the abundance of locally grown, wonderfully crisp, flavorful apples. My favorite variety at the time was Empire, and one particular season I bought more apples than our family could consume. I came across a New York Times recipe for pumpkin apple pie and it quickly became a favorite. This recipe is adapted from it, and makes 2 (9-inch) pies. It should be made the day before you want to serve it, since chilling it overnight allows the flavors of fruit and spices to blend nicely.

Pumpkin Apple Pie

Pie Crust
1-1/2 c. all purpose flour
1-1/2 c. pastry flour
1/2 tsp. fine sea salt
1 c. lard, room temperature (not cold)
1/2 c. (or a little less) ice cold water

Preheat oven to 350 degrees. In a bowl combine flours and salt. Mix. Cut lard into flour and with your hands form pea-size crumbs. Make a well in the center and add just under 1/2 c. ice water. Gently and carefully work the dough into a ball with your hands. Just bring dough together; do not overwork because you want to see lard marbling the dough as you roll it out on a lightly floured surface (roughly 1/8″ thick). Fit dough into the bottom of a 9-inch pie plate. Repeat for the second pie. Pre-bake crust for 10 minutes. Then add filling.

Apple Layer
2 c. peeled and sliced apples, packed
2 tsp. coconut oil
2 Tbsp. granulated sugar
1/4 tsp. cinnamon
1/8 tsp. freshly grated nutmeg

Heat coconut oil in a sauté pan on medium heat. Add apple slices. Sprinkle them with sugar, cinnamon, and nutmeg. Stir apple slices to coat with sugar and spices. Cover the pan and let cook for 5 minutes. Drain any excess oil. Divide the apple mixture in half and place each half in the bottom of two pre-baked pie crusts.

Pumpkin Spice Layer
3 c. pumpkin purée
5 large eggs
1 c. almond milk
2/3 c. light brown sugar
2/3 c. white granulated sugar
1/2 tsp. kosher salt
2-1/4 tsp. cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
3/4 tsp. vanilla extract

Place all ingredients in a large bowl and whisk until smooth and well blended. Ladle half of the pumpkin mixture into one of the apple-lined pie crusts. Repeat with the second crust. Bake pies at 350 degrees for 1 hour or until set in the middle. Cool on racks. Refrigerate overnight. Serves 16.

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This entry was posted in Dairy-free, Desserts, Fruit, Pies, Thanksgiving. Bookmark the permalink.

2 Responses to Pumpkin Apple Pie (Dairy-free)

  1. Janet says:

    This looks delicious, can’t wait to try it for Thanksgiving.

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