Apple Pumpkin Pecan Pie Food

APPLE PECAN PIE

Steps:

• Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
• Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
• Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.

CRUMB-TOPPED APPLE & PUMPKIN PIE

Steps:

• On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust., In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes., For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. , Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

APPLE PUMPKIN PIE EXTRAVAGANZA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.
• Place pumpkin halves cut-side down on the prepared baking sheet.
• Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.
• Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.
• Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.
• Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.
• Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.

APPLE BUTTER AND PUMPKIN PIE

Steps:

• In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap disks and refrigerate 1 hour or overnight., On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling., Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake cutouts on an upper oven rack until golden brown, 12-15 minutes., Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired.

PUMPKIN PECAN PIE

Steps:

• Preheat oven to 400 degrees F.
• In a bowl beat together eggs and pumpkin.
• Stir in next 6 ingredients (sugar - vanilla).
• Stir in milk.
• Pour mixture into pie shell.
• Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool completely.
• To make topping, in a small bowl combine topping ingredients (butter - pecans). Drop topping by teaspoons on top of pie.
• Broil pie five inches from heat for 3 minutes or until mixture begins to bubble.

APPLE BUTTER PUMPKIN PECAN STREUSEL PIE

Steps:

• Preheat to 375 degrees.
• Combine pumpkin, apple butter, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and evaporated milk. Pour into the pie shell.
• Bake 50-60 minutes or until knife inserted two inches from center comes out clean.
• Meanwhile, mix together butter, flour, sugar, and pecans until they resemble coarse crumbs.
• Top pie with streusel topping and bake for an additional 15 minutes.

APPLE BUTTER PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes.
• To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.