Tuesday, November 1, 2011

Apple and Pumpkin Pie

1 pie crust(I used Safeway brand because I don't make homemade crust and that was the only brand I had available to me without any partially hydrogenated fat in the ingredient list)
1lb. Granny Smith apples, peeled, cored, and cut into 1/2" chunks
2 eggs
3/4 cup sugar
1 cup canned pumpkin puree
1 cup sour cream
1 tsp. cinnamon
1/4 tsp. ground cloves

Roll the dough into a 9" pie place and crimp the edge decoratively. Chill the shell while making the filling.

In a saucepan, combine the apples, 1/3 cup water, and a pinch of salt, bring to a boil and simmer the apples, covered, stirring occasionally, for 15 minutes, or until they are tender. Transfer the apples to a bowl, mash them with a fork or potato masher, and let them cool slightly. In the bowl of an electric mixer, beat the eggs until they are combined, add the sugar gradually, beating until the mixture is thick and pale, and beat in the apples, the pumpkin puree, sour cream, cinnamon, and the cloves until the filling is combined well.

Turn the filling into the chilled shell, bake the pie in the lower third of a preheated 400 degree oven for 1 hour, or until it is just set in the center and let it cool in the pan on a cooling rack for 30 minutes. (Note, I wrapped the crust in foil at the beginning of baking to keep it from burning and removed it for the last 15 minutes and it turned out perfect.)

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