Skillet Pumpkin Apple Pie Makes 8 servings Wednesday, November 14, 2007 in the Cleveland Plain Dealer
Pecan crunch topping: 1/4 cup granulated sugar 1/4 cup brown sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/8 teaspoon salt 2/3 cup chopped pecans 4 tablespoons unsalted butter, cut into pieces Pumpkin filling: 1/2 cup granulated sugar 1/3 cup brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 teaspoons pumpkin pie spice 1 teaspoon ground ginger 1/2 teaspoon salt 1 15-ounce can solid-pack pumpkin 2 eggs 3 tablespoons heavy cream Apple layer: 2 tablespoons brown sugar 1/8 teaspoon ground cinnamon 1 teaspoon all-purpose flour 3 Granny Smith or Golden Delicious apples, peeled, cored and sliced 1/8-inch thick 1 tablespoon unsalted butter 3 tablespoons granulated sugar Preliminaries: Place a baking sheet on the bottom shelf of the oven. Place the oven rack for the pie on the second level up from the bottom. Preheat the oven to 425 degrees. To make the pecan crunch topping: In a small bowl, combine the sugars, flour, cinnamon, salt and pecans. Add the butter and, using two knives or a pastry blender, cut the butter until the mixture is crumbly. Set aside. To make the pumpkin filling: In a small bowl, stir together the sugars, flour, spices and salt. Set aside. In a large bowl, mix the pumpkin, eggs and heavy cream until smooth. Stir in the dry ingredients. To make the apple layer: In a large bowl, mix the brown sugar, cinnamon and flour; toss with apples to coat evenly. In a 10- to 10-1/2-inch iron skillet, over medium heat, melt the butter. Sprinkle the granulated sugar over the butter and cook 3 minutes, until just starting to brown; top with the apples and remove from the heat. Pour the pumpkin filling over the apples and scatter the crunch topping over the top, leaving about a 1/4 inch border of pumpkin around the edges uncovered. Bake 10 minutes; then lower the oven temperature to 350 degrees. Bake about 40 to 45 minutes, until a knife inserted near the center comes out clean. Remove to a wire rack and cool for at least 30 minutes. To serve, slice and remove from skillet with a spatula. Presentation: Top with a scoop of vanilla ice cream and fresh grated cinnamon. Source: B. Smith _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
