Description
Apple Cider Pumpkin Pie is a cozy layered fall dessert with a flaky cider-infused crust, tender cinnamon apples, and a smooth spiced pumpkin custard. It combines the flavors of classic apple pie and pumpkin pie in one 9-inch dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose or white whole-wheat flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 9 tablespoons cold unsalted butter, cut into small cubes
- 4 1/2 tablespoons apple cider
- 1 1/2 teaspoons apple cider vinegar
- 4 to 5 apples, such as Granny Smith, Rome, Honeycrisp, or Crispin, peeled, cored, and cut into 1/2-inch cubes to yield 3 cups
- 1/3 cup (70 g) firmly packed dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/3 cup apple cider
- 2 tablespoons unsalted butter
- 3/4 cup (170 g) canned pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/3 cup (65 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 1 pinch finely ground black pepper
- 1/2 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
Instructions
- Whisk the flour, salt, and sugar in a large bowl. Cut in the cold butter with a pastry blender until the mixture resembles coarse crumbs.
- Stir the apple cider and apple cider vinegar together. Gradually add the liquid to the flour mixture, tossing lightly until a soft dough forms. Shape into a disc, wrap, and refrigerate for at least 1 hour.
- Roll the chilled dough on lightly floured parchment to about 1/8-inch thick and 12 inches in diameter. Fit it into a 9-inch pie plate without stretching, fold the overhang under, crimp the edge, and chill again.
- Preheat the oven to 400°F. Line the chilled crust with parchment or foil and fill with pie weights or dried beans.
- Blind bake for 20 to 25 minutes, until the edges are set and the bottom no longer looks raw. Remove the weights and liner, then cool the crust.
- For the apple layer, combine brown sugar, salt, cinnamon, and cornstarch in a deep skillet. Whisk in the apple cider and cook over medium heat until thickened. Add the butter and apples and cook until tender, about 7 minutes.
- Spread the cooked apple mixture on a parchment-lined baking sheet and let it cool completely.
- Reduce the oven temperature to 350°F. Whisk together the pumpkin puree, heavy cream, milk, granulated sugar, cinnamon, nutmeg, ginger, salt, cloves, black pepper, and vanilla. Add the beaten egg and whisk just until combined.
- Place the cooled blind-baked crust on a parchment-lined baking sheet. Spoon in the cooled apple mixture and spread it evenly, then carefully pour the pumpkin filling over the apples.
- Bake on the middle rack for 40 to 45 minutes, until the edges are set and the center is only slightly jiggly.
- Cool completely on a rack before slicing. Serve with whipped cream or vanilla ice cream if desired, and refrigerate leftovers.
Notes
- Keep the butter and dough cold for a flakier crust.
- Cool the cooked apple layer completely before adding the pumpkin custard.
- Use plain pumpkin puree, not pre-sweetened pumpkin pie filling.
- The pie is done when the edges are set and the center still has a slight jiggle.
- The pie can be baked the night before serving and refrigerated after cooling.
- For clean slices, cool the pie completely before cutting.
- Nutrition values are approximate and based on 8 servings without whipped cream or ice cream.
- Prep Time: 2 hours 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pie
- Calories: 430
- Sugar: 27 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg