How to make apple and pumpkin pie with walnuts

Following a simple step-by-step photo recipe, you can make a pie Thanksgiving with several fillings at once.

This is a great holiday option for those who love equally. apple, pumpkin and nut tarts. No need to choose: a cake made according to this recipe boasts a combination of sweet and sour apples on the edges and a gentle pumpkin in the center. Cook the cake the day before and keep the night in the refrigerator; serve chilled or warmed to room temperature.

Share with friends: Time: 3 hours. 15 minutes. Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pie

• 1 ready base for chopped shortcrust pastry pie
• Cooking spray
• Wheat flour for rolling
• 1 large egg white

Walnut Pie Filling

• 1 and 1/3 Art. halves of walnuts
• 1/2 tbsp. corn syrup or honey
• 1/3 Art. light brown sugar
• 3 tbsp. l (45 gr.) Unsalted butter, melted
• 1 large egg
• Fine salt

Apple rim

• 3 green apples
• 2 tbsp. l granulated sugar
• 1 tbsp. l lemon juice
• 2 tbsp. l (30 gr.) Unsalted butter
• 1 tsp wheat flour

Pumpkin filling

• 1 tbsp. pumpkin puree
• 1/2 tbsp. fat cream
• 1/3 Art. granulated sugar
• 1 large egg
• 1/2 tsp pumpkin pie seasonings
• Unsweetened whipped cream, for decoration

Recipes with similar ingredients: pumpkin puree, apples, dough shortbread, walnuts, brown sugar, eggs, cream, seasoning for pumpkin pie

Recipe preparation:

1. Place the wire rack in the middle of the oven, preheat the oven to 180 ° C. Cover the bottom and walls of the 24 cm cake tin. culinary spray.



2. Roll chopped shortcrust pastry for pie in a circle with a diameter 23 cm. And attach to the prepared form. Wrap hanging excess dough and form a wavy edge. Cool base in refrigerate for 30 minutes before baking. Bye dough cool and bake, cook the nut filling by mixing corn syrup, brown sugar, butter and eggs with large chopped walnuts. Remove the base from the oven, lay it out to the bottom a nut filling and bake again until the filling is in the center slightly freeze.



3. Peel and cut the apples into 0.5 cm slices. Stir with granulated sugar and lemon juice in a medium bowl sizes. Melt the butter in a large skillet with non-stick over medium heat, then add apples and cook by gently stirring from time to time until the apples become soft, but still keep in shape for about 10 minutes. Stir in the flour and cool completely. (Spread the mixture in a thin layer on the baking sheet so that it cools faster).



4. Pour the cooled apple mixture along the edge of the cooled pie (directly on top of the nut filling), leaving a recess in the center of about 20 see in diameter.



5. Combine pumpkin, cream, sugar, egg and spices in a medium bowl sizes. Pour the mixture into the center of the cake on top of the nut filling, over the edges will be apple filling.



6. Bake the pie until the pumpkin center hardens, remaining slightly trembling, 50-60 minutes. If the dough starts to burn, cover it with foil or special protection for the cake. Give cool the pie completely on the wire rack.



7. Sprinkle the cake with the remaining nuts, pressing them into the apple stuffing. Slice and serve with whipped cream.