Almost every pumpkin pie you’ve ever had is filled with a smooth, spiced custard, right? Not this one! You and your guests have never had an apple or pumpkin pie quite like this one! Marrying pumpkin and apple with both in equally tasty, soft but discernable pieces, this pie is innovative yet it hits all the traditional holiday flavors. Baking any good pie from scratch is a labor of love, and this one is also not a lightweight time commitment, but the result is worth it. I’ve been baking pie for a long time and refining techniques, and I’m sharing all my tricks in this recipe.
The recipe has a crumb topping of that buttery, streusely stuff that you can’t help but strategically sneak off the top while the pie cools. The recipe includes walnuts. Walnuts have a strong and specific flavor that’s very traditional with apple and cinnamon. If you wish to keep things more plain for picky eaters, just replace the nuts with more oats. Note that the crumb topping is added 20 minutes into baking. You’ll have time to make it while you wait.
Jump to RecipeSquash=Pumpkin
Did you know that most canned pumpkin is actually squash such as hubbard or butternut? So, every pumpkin pie made from the can is really a squash pie! This is allowed by food regulators and has been this way for decades. All pumpkins are a type of squash and these types have a better, more pumpkin-y flavor than pumpkin itself, and a less watery texture that gives you more taste and nutrition.
So, even when you are making this different kind of pumpkin pie, it’s best to go ahead and use a good squash in this recipe, and don’t hesitate to proudly use the word pumpkin! Choose squash that is more easily peeled because it lacks deep ridges, like butternut, honeynut, candy roaster, or delicata.
Great to Macerate
To macerate is to let food soften by soaking it in something. In this case of pie, this usually references mixing in some sugar, spice, and sometimes lemon juice or another acid, and letting that sit for a while before baking. It’s a great way to make sure you get the finished soft-but-not-goo texture that most people prefer in a pie. I’ve never seen another recipe that uses chunks of pumpkin in a pie and macerates them first, but after testing, I can assure you it works well here.
Pie Crust Variations
If you prefer a two crust pie or a lattice top instead of a crumb topping, this recipe is likely excellent that way, though I haven’t tested it. Double the crust recipe, give it a try and let me know!
The crust includes fine-ground cornmeal. This crust recipe is adapted from our 1984 edition copy of the excellent Fannie Farmer Baking Book. The little bit of toasted cornmeal flavor this adds to the pie is excellent. You’d think that cornmeal would make it hard to achieve a flaky crust, but this is not at all true.
How to Make a Bigger Apple and Pumpkin Pie
I’ve tested and written this recipe for an 8-inch pie pan. Most people like to have at least two desserts for a holiday meal, and others are just making a dessert for a small family. With these scenarios in mind, I opted for a smaller pie recipe to reduce your leftovers. If all you’ve got is a 9-inch pie pan, or just have more people to feed, go for it. The math says this: multiply each ingredient by 1.25 and forge boldly ahead!
Apple and Pumpkin Pie
Equipment
- 8 inch pie pan
- Mixing bowls
- Colander
- Wax paper or parchment paper
- Small saucepan
Ingredients
To Macerate the Filling
- 2 cups winter squash or pumpkin About 8 ounces peeled, seeded, and cut into small cubes. Butternut, honeynut, candy roaster, or a good pie pumpkin are the most easily peeled types.
- 3 cups apples Peeled, cored, and cut into small cubes. About 12 ounces or 3 medium apples.
- 2 teaspoons, apple cider vinegar Divided. Can substitute lemon juice.
- ½ cup sugar Divided
To Finish the Filling
- 2 Tablespoons flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon powdered ginger
- ⅛ teaspoon powdered clove
For the Crust
- ¾ cup white flour
- ¼ cup fine ground cornmeal Optional, can substitute flour.
- ¼ teaspoon salt
- 5 Tablespoons butter Cold.
- 2 Tablespoons oil A heavy but mild flavored oil like peanut or avocado is best.
- 1-2 Tablespoons water Cold.
For the Crumb Topping
- ¼ cup flour
- ¼ cup whole wheat or rye flour Optional, can substitute more white flour.
- ⅓ cup brown sugar
- ¼ cup oats
- ¼ cup walnuts Crushed or chopped to form small pieces. Optional, can substitute more oats.
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Macerate the Apple and Pumpkin
- Peel the squash with a strong, sharp peeler such as Oxo brand. Seed the squash with a strong spoon or melon baller.
- Cut the squash into small cubes, about ½ inch.
- In a small bowl, toss the squash cubes with 1 tsp of the cider vinegar and ¼ cup of the sugar. Set aside
- Peel and core the apples.
- Dice the apples into small cubes, about ½ inch.
- In a small bowl, toss the apple cubes with 1 tsp of the cider vinegar and ¼ cup of sugar.
- Cover the bowl and set it aside.
- Allow squash and apples to macerate for 45 minutes or up to 3 hours while you take a break or make the crust.
Make the Crust
- Mix the flour, cornmeal, and salt in a small bowl.
- Add the cold butter in small pieces and the oil.
- Cut the butter and oil into the flour with a pastry blender or two butter knives. Work quickly so the mix stays cold, until there are pea-sized pieces. Then, use your thumb and fingers to rub the butter into the flour/cornmeal mix using a quick, light, motion, until the butter is well incorporated. The mix will still look flaky and uneven.
- Add water one teaspoon at a time, stirring with a mixing spoon, until it is just barely able to come together into a stable ball of pie dough.
- Refrigerate the dough for 10 minutes.
- Roll between two pieces of wax or parchment paper to form a circle at least an inch larger than the pie pan.
- Remove one layer of paper and use the other to lay the dough in the pan. Lift off the other paper. Gently press the crust into the pan. Build up a little thickness on the rim, patch any missing bits, and beautify the edge.
- Refrigerate pie crust until the filling is ready.
Complete the Filling
- Move the apple and squash pieces to a colander over a bowl.
- Allow to sit and drain for at least 30 minutes.
- Preheat the oven to 400°F (205°C).
- Put the drained juices in a small saucepan. Cook over medium heat until reduced to ⅓ of its original volume, or a thick syrup.
- In a large bowl, mix this syrup with the apple and squash pieces.
- Add the flour, brown sugar and all the spices. Mix well.
- Pour mixture into crust. Rearrange gently to fill level and evenly.
Bake the Pie and Make the Crumb
- Put the pie directly on the middle rack of the preheated oven. Set timer for 20 minutes.
- Cut butter into a small bowl and add all other crumb ingredients. With a pastry blender or your fingers, mix/rub together. An assortment of small and large pieces is best, but the butter should be well incorporated.
- After 20 minutes, remove pie from oven and reduce temperature to 325°F (165° C).
- Sprinkle crumb evenly over top of pie. Return pie to oven.
- Bake for 40 minutes. Remove to a rack to cool.