{Recipe + Photos featured in LDS Living Sept/Oct 2016 Issue}
It’s a rule in my house that if something has fruit in it, you can eat it for breakfast. And as this pie has a fruit (apple) AND a vegetable (pumpkin), it’s definitely a breakfast food, and as I have a “Breakfast For Dinner” category, I’d say this pie definitely makes the cut for the blog.
This has all the Thanksgiving favorites put together: Apple Pie, a light and mousse-like Pumpkin pie, and a Pecan Streusel topping. It’s perfect for breakfast, second breakfast, lunch, second lunch, dinner, second dinner…and anytime in between. I am speaking from experience.
APPLE PUMPKIN CUSTARD PIE WITH PECAN STREUSEL TOPPING
INGREDIENTS FOR THE PIE CRUST
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- 6 tablespoons very cold unsalted butter
- 3 tablespoons very cold vegetable shortening
- 5-8 tablespoons ice water
INGREDIENTS FOR THE PIE FILLING
- 2 tablespoons flour
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 eggs, beaten
- 1 15oz can pureed pumpkin (WITHOUT pumpkin pie spices)
- 1 cup plain greek yogurt
- 3 cups peeled, diced apples (about 4 medium apples, Gala is my preferred–just sweet enough)
INGREDIENTS FOR THE TOPPING (Prepare at the end while the pie is baking)
- 1/3 cup white sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 cup very finely chopped pecans
- 2 tablespoons very cold unsalted butter
DIRECTIONS
- Start with the Pie dough. Place flour, salt, and sugar in a large bowl and mix well. Dice the cold butter and place in the flour mixture, as well as the shortening. Cut in with a pastry cutter until the flour and fats result in pea-sized lumps. Add 2-3 tablespoons of ice water to the dough and stir with a spoon until it starts to stick together. Add 2-3 more tablespoons of ice water until most of the dough roughly forms into a ball. You may need to add 2-3 more tablespoons of ice water until you get a mostly-formed ball of dough; don’t add more than 8 tablespoons of water, or your pie dough will be too dense and not flaky. Dump the dough out onto a floured surface and knead just 4-5 times until the dough comes together. Flatten into a disc and wrap in plastic wrap. Refrigerate at least 20-30 minutes.
- While the dough is resting in the fridge, prepare the pie filling. Combine the first six ingredients (the flour through the cloves) in a medium bowl and set aside.
- Whisk the eggs, pumpkin, and greek yogurt together. Add the flour spice mix and stir well until fully combined. The mixture should be like a thin pudding in consistency. Gently stir in the diced apples and set aside.
- Preheat oven to 400 degrees.
- Prepare the pie crust. Roll out your pie dough on a well-floured surface, rotating and turning over as needed to make an evenly rolled out crust. Add flour as needed so it doesn’t stick to your work surface. Your dough should be about 1/4-inch thick, and about 2 inches wider in diameter than your pie pan. Gently fold the dough in half, then in half again, so it looks like a triangle, and gently center the corner of your “pie dough triangle” in your pie pan. Open the dough and gently fit the dough into the bottom and sides of your pan. You want about 1 1/2 inches of “dough overhang” all the way around the perimeter of the pan; trim any excess dough. Gently roll the overhang dough under itself and crimp in your desired style.
- Pour filling into the prepared pie shell. Bake at 400 for 15 minutes. Reduce the temperature to 350 and bake for another 30 minutes.
- While the pie is baking, prepare the topping. Combine the sugar, flour, cinnamon, and chopped pecans. Cut in the butter until pea-sized lumps form, similar to the pie dough.
- After the 30 minute bake, pull the pie out of the oven. increase the oven temperature back to 400. Sprinkle the pecan streusel topping evenly over the top of the pie and bake for another 10-15 minutes until golden brown on top.
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