pample, pumple.... pimple pie?

It's been a while, I thought this blog was going to be yet another unfinished project of mine, but alas I am back and ready to post another baked good. This pie is pumpkin apple with crumble topping. The real question I'm asking myself is, "what do I call this??" Pumpple pie, pample pie, pimple pie? I made it for my friend Brittany for her 23rd birthday. Her request was pie... something I am absolutely terrified of baking. I looked up some recipes and decided that October means pumpkins and apples so I combined the two pies in one. Making this jerk took me 4+ hours, fair warning. There was lots of Joanna Newsom and Leslie Feist to pull me through.

CRUST--

• 2 1/2 cup flour 
• 2 tablespoons sugar 
• 3/4 teaspoon salt 
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes 
• 5 tablespoons plus 2 teaspoons ice cold water 
• 1 teaspoon apple cider vinegar

Directions: 

1. In a medium bowl, whisk together flour, sugar, and salt.
2. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
3. Stir together the ice cold water and vinegar.
4. Create a well in the butter and flour mixture and pour in the water and vinegar mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits.
5. On a lightly floured work surface, dump out the dough mixture.
6. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.

7. Roll the dough with a rolling pin to fit the size of a pie pan and place inside.

APPLE FILLING--

• 5 cups sliced, peeled and cored apples
• 2.5 tablespoon, unsalted butter 
• 3/4 cup, packed light brown sugar 
• 1/3 cup, water 
• 1 tsp, cornstarch 
• 1.5 tsp, ground cinnamon 
• 1/4 tsp, salt 
• 1 tsp, lemon juice

Directions:

1. In a 1.5 qt medium saucepan, combine butter, brown sugar, water, cornstarch, cinnamon and salt.
2. Stir over medium heat until mixture comes to a boil.
3. Stir in sliced apples; cook until tender - about 8 - 10 minutes - stirring occasionally.
4. Remove from heat and stir in lemon juice. Spread apple mixture evenly on the bottom of the piecrust.

PUMPKIN FILLING--

• 1/2 cup, sugar 
• 1 cup, canned pumpkin 
• 1 slightly beaten egg 
• 1 tsp, cinnamon 
• 1 tsp, pumpkin pie spice 
• 2/3 cup, evaporated milk

Directions:

1. In a medium bowl, combine sugar, pumpkin, egg, cinnamon, pumpkin pie spice and salt. Whisk until blended.
2. Stir in evaporated milk.
3. Carefully pour pumpkin mixture over apples.

CRUMB TOPPING--

• 1/2 cup flour
• 1/2 cup sugar
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1 teaspoon oats 

Directions:

1. Combine flour, sugar, butter, oats, and cinnamon. 

2. Sprinkle over the top of the pie.

3. Cover the edges of the pie with aluminum foil and bake the pie at 375 degrees for 20 minutes.

4. Take the foil off and bake for another 25 minutes or until a knife comes out clean.

Enjoy :).