Cindercat
Sous Chef
Caramel Apple Pumpkin Pie
1 Butter Flavor Crisco recipe double crust :
2 2/3 Cups AP flour
1 tsp salt
1 Cup well-chilled butter flavor Crisco shortening
6 to 10 Tbsp ice cold water (I used cranberry juice instead of water but it didn't make much difference in the flavor or color. It did make a flaky crust.)
1. Blend flour and salt in medium mixing bowl.
2. Cut chilled shortening into flour using two knives or a pastry blender until mixture is in pea-size crumbles.
3. Sprinkle half the water over flour mixture. Use a fork to moisten all the flour and to break up any shortening chunks. Add additional liquid a tablespoonful at a time until dough holds together when pressed together.
4. Cut dough into two halves. Shape dough into flat balls. Wrap tightly in plastic wrap and put into the refrigerator to rest. Chill for 30 minutes or up to 2 days.
5. Roll dough on a lightly floured work surface into two circles 2 inches wider than pie plate. Transfer one crust to pie plate, easing it into the bottom. Trim to ½ around pie plate.
Cranberry Caramel Sauce
¾ cup brown sugar packed
6 Tbsp butter
½ tsp cinnamon
1/8 tsp salt
1 cup dried cranberries
1 tsp orange zest
½ cup vanilla yogurt
1. Put brown sugar, cinnamon, salt and butter in a small nonstick saucepan. Cook over medium heat, stirring frequently until bubbling.
2. Add cranberries and orange zest.
3. Cook stirring constantly about 3 minutes. Caramel will be thickening and getting dark.
4. Add yogurt. Continue cooking until sauce is thickened and coats a wooden spoon.
5. Take off heat and allow to cool. Total cooking time is 10 to 15 minutes.
Roasted pumpkin filling:
6 Cups raw pie pumpkin, seeded, peeled and cut into 1/2 inch cubes
¼ cup white sugar
½ tsp cinnamon
2 tsp vegetable oil
1. In small bowl mix cinnamon and sugar.
2. In a large bowl mix pumpkin cubes and oil to coat.
3. Sprinkle pumpkin with 3 Tbsp cinnamon sugar and mix to coat pumpkin cubes.
4. Spray foil covered cookie sheet with cooking spray.
5. Spread pumpkin on sheet. Put in 350 degree oven for 25 minutes, stirring halfway through.
6. Remove from oven and cool on cookie sheet.
Apple filling:
4 cups apples, peeled and cut into ½ inch cubes
Juice of one orange
3 Tbsp flour
2 tsp pumpkin pie spice
½ tsp cinnamon
2 Tbsp butter
1 egg yolk
1 Tbsp milk
1. Put apples in a large bowl. Squeeze the orange juice over the apples.
2. Mix flour, pumpkin pie spice and cinnamon together thoroughly in small bowl.
3. Sprinkle flour mixture over apples and mix to coat apples.
4. Add 4 cups of roasted pumpkin to apples. Mix together.
5. Add 1 cup cranberry caramel sauce (see recipe above) and mix thoroughly.
6. Pile into the 9 inch pie crust. Dot with 2 Tbsp butter.
7. Top with second pie crust and seal edges by fluting or crimping.
8. Use a knife to cut several slits to allow steam to vent.
9. Beat egg yolk and milk together. Brush mixture over top crust.
10. Sprinkle 1 or 2 Tbsp cinnamon sugar (left from roasting pumpkin) over top crust.
11. Bake in 425 degree oven for 15 minutes.
12. Reduce heat to 350 degrees and continue baking for 40 to 45 minutes.
13. Serve warm with vanilla ice cream and any leftover caramel sauce (warm up in microwave).
I was going for a non-traditional twist on traditional pies, so I also cubed the pumpkin and apples to add a different texture. The cooking time on the caramel sauce may be wrong. I was having trouble with my stove burners.
I LOVE the caramel sauce. I first created this sauce using fresh peaches to go with peach bread pudding. Thought I'd see how versatile this caramel recipe can be and try the cranberries and zest. I'll have to take the pie to my parents tomorrow to get a second and third opinion.
