Jellied pie with pumpkin and apples. Apple and pumpkin pie Pumpkin and apple pie

The benefits of pumpkin in pie

This orange vegetable is extremely beneficial for the body, which is why it is often called the doctor. It is noteworthy that all the vitamins contained in pumpkin do not disappear during cooking, but remain in it in full. Amino acids, proteins, carbohydrates, pectins, fiber and other beneficial elements actively affect the body, making it healthier. In addition, apples are well absorbed without putting extra strain on the digestive system. Orange vegetable actively affects peristalsis, improving it.

Creamy pumpkin soup

Step 4: Stir in the pumpkin puree and dice the pumpkin and reduce the heat to allow the risotto and pumpkin to combine and incorporate. Don't boil—stir in the Parmesan and butter, then serve. Step 1: In a large pot, add chicken broth, onion, carrots, baking soda, salt and pepper.

How to make pumpkin pie with apples

Step 2: Let sit for 10-15 minutes until carrots are soft. Optional: Place vegetables and broth in a food processor or blender and blend until smooth. Step 3: Add pumpkin and half or half or yogurt. Boil for 10 minutes.

On kefir

With the addition of kefir, pumpkin pie with apples turns out very tender. To prepare, you need to mix a glass of kefir and semolina and let it sit for half an hour.

Add a glass of coarsely grated pumpkin (squeeze out the juice first), half a glass of grated apples, 100 grams of sugar, 2 eggs, 150 grams of flour and a spoonful of melted butter. Mix. The dough is ready.

All that remains is to pour it into a non-stick pan and sprinkle the future pie with seeds or caraway seeds. Bake for about half an hour in a preheated oven.

For additional flavor, it doesn’t hurt to add a pinch of cinnamon to the dough, and when serving, sprinkle the kefir pie with powdered sugar or sugar if it is not sweet enough.

For filling

Since the pie with pumpkin and apples, the step-by-step recipe of which is described now, is prepared in the oven, you need to select ripe, but not overripe fruits for the filling. It is better to choose pumpkins that are deep orange in color, and apples that are firm, not grainy, varieties. In this case, the filling will not become like porridge inside the pie, preserving both the color of the fruit and its original taste. For baking you need:

Step 4: Pour soup shards or soup bowls. Top with sour cream. Pumpkin pie baked inside a hollowed out apple and topped with vanilla wafer crumbs. This quick and easy dessert combines two fall favorites. What's your favorite: apple pie or pumpkin pie? But why, oh why, don't I have both? There's a tiny cafe near my house that serves big slices of pie.

Pie with apples, pumpkin and raisins in a slow cooker

Imagine a delicious baked apple filled with the pumpkin custard you'd typically find in pumpkin pie. Crush some vanilla wafers or cream crackers and top it with the pumpkin and apple. Each cut is a combination of two favorites: pumpkins and apples.

sugar (half a glass of regular);
pumpkin (400-500 g);
apples (2-3 medium-sized pieces);
ground ginger and nutmeg (half a teaspoon each);
cinnamon (half a tablespoon).

Additionally, you may need butter and egg white to brush the cake so that it becomes golden brown and baked.

It's completely free to sign up and easy to use to organize your recipes as well as your grocery list. Pumpkin pie dressing baked inside a hollowed out apple and topped with vanilla crumbs. Lightly coat the bottom of the baked goods with nonstick spray.

Curd pie with pumpkin and apples with meringue

Wash the apples and cut off the top. Use a small spoon or melon to cut out the center of the apple. Hollow out as much of the apple as possible. Add pumpkin puree, reduced milk, brown sugar, ground cinnamon and pumpkin spice to a medium bowl. Mix ingredients until evenly incorporated.

From puff pastry

This is an express version of making a pie with pumpkin and apples. Using ready-made dough saves a lot of time.

Divide the dough (500 g) into two parts. Roll one out to the size of the baking sheet and place it on it, having previously covered the surface with parchment.

Spread a glass of grated pumpkin on top, leaving space around the edges (squeeze out the juice). Sprinkle with apples and sugar (or replace with prepared apple jam).

Cut the second layer of dough into strips and make a beautiful mesh on top of the pie. Brush with beaten egg, sprinkle with powder and bake for half an hour in a preheated oven.

Important. It is better to use non-yeast dough.

Step-by-step preparation

All ingredients for the dough are mixed. After kneading, the dough is rolled into a small block, which is covered with cling film or a bag, and put in the refrigerator for half an hour or an hour. This is what will give it the elasticity required by the recipe. While it cools, you can prepare the filling. The pumpkin is cut into thin but large slices, without peel. Peel the apples, remove the cores and seeds, and cut into slices of medium thickness.

For the pie you will need

Add in the beaten egg and whisk to incorporate it into the pumpkin puree mixture.
Place the pumpkin puree into the hollowed out apples, filling the tops. The apples will be soft to the touch. Let the apples cool for about 10 minutes. Sprinkle crushed vanilla wafers or custard crackers on top of the pumpkin-filled apples. For a vegan version of this recipe, remove the evaporated milk and egg. However, the texture of the pumpkin filling will remain like a puree instead of a custard texture. With it comes cool, crisp mornings, apple season, pumpkin season, and of course, pumpkin spice season!

No eggs

An amazingly simple recipe for a delicious pie with a delicate filling and a crispy crust.

Cut half a kilo of pumpkin and two large apples into cubes and simmer until soft. Sift a glass of flour into a deep bowl, add a pinch of salt. Grate 100 grams of butter here. Mix. It should be crumbly. Now you should add ice water one spoon at a time, continuing to stir. For elastic dough you will need 3-4 tbsp. spoons

Roll out the dough and place it in the mold, catching the sides. Place in the refrigerator for half an hour.

Grind the pumpkin and apples in a blender into a puree, add 1-2 tablespoons of milk or cream, a little sugar, a pinch of cinnamon.

Place the filling on the dough. Bake for half an hour in a preheated oven, and then let it cool and put the shortbread pie in the refrigerator for 4-6 hours.

When serving, top the uncovered pie with whipped cream or ice cream.

Stewing the filling

Vegetable and fruit slices are mixed. Melt butter and sugar in a frying pan, add pumpkin and apples, fry for 5-10 minutes. The heat should be set to medium so that nothing burns. When the filling has simmered a little, spices are added to it (all mixed together), and the pumpkin and apple are simmered in a frying pan for a couple more minutes. After removing from the heat, they are allowed to cool.

Take this pumpkin oatmeal, for example. The oats are cooked with the milk and then the pumpkin, apples, brown sugar and spices are stirred and cooked for a few more minutes to help soften the apples. Of course, if you like that crunch, you can adjust the cooking time accordingly.

The end result is rich and creamy oatmeal with hints of cinnamon, nutmeg and ginger and chunks of crisp, tart apples. What's great about making this at home is that you can customize the flavors and consistency to your liking. I like a good thick oatmeal, but if that's not your thing, just add more milk.

Baking a Pie

A baking dish of a suitable size is greased with butter and sprinkled with flour or semolina so that nothing sticks. The dough is divided into two unequal parts. The larger one is rolled out into a thin layer. It is placed in the mold so that the sides are low, otherwise the filling will fall out on the sides. The prepared pumpkin and apples are laid out in an even layer so that nothing sticks out anywhere. A smaller portion of the dough is rolled out and then cut into strips, which are placed crosswise over the filling. After this, the cake is sent to the oven for baking. At the end, you can brush it with egg white to give it a golden brown color.

Pumpkin apple muffin

Combine oats and milk in a medium saucepan and bring to a boil.
Continue cooking over medium heat until desired consistency; 3-5 minutes.
In pumpkin, apple, pumpkin pie and vanilla.
Cook for 2-4 minutes to soften the apples.
Add brown sugar in increments until you are satisfied with the sweetness.

First, toss almonds and hazelnuts with agave syrup, melted coconut oil and a pinch of salt. Grease the tin cake and place parchment paper on the bottom. After 8-10 minutes, remove from oven and cool.

For multicookers

Almost all, with rare exceptions, multicooker models have a “Baking” mode, which is necessary for preparing cakes and other things. The optimal time is 40-80 minutes, depending on the power of the device and its volume. A pie with pumpkin and apples, the culinary recipe for which is described above, is problematic to prepare in a slow cooker, since when you turn the baked goods over, the dough mesh will be at the bottom, which will ruin the entire integrity of the dessert. But for owners of such kitchen appliances there is another suitable cooking method.

Peel and cut the pumpkin and apple into pieces and boil them in water. When drinking pumpkin and apple, mash them. Season the cinnamon mash and 1 tablespoon agave syrup and place in the refrigerator to cool. Meanwhile, soak 6 gelatin sheets in 2 tablespoon warm water. Add 6 gelatin sheets, mix thoroughly and pour on top of the nut mixture into the cake. Let this set for about 2 hours. Melt the remaining 4 gelatin sheets with a tablespoon of water, then stir into the pumpkin puree until it becomes a smooth, runny sauce.

Pour this over the cake and let it set. Finally, decorate the cake with sliced apple and serve. Beat eggs in a large bowl. Whisk in vanilla, brown sugar, nutmeg, cloves and salt. Add flour and mix until smooth. Cut the top third or a little more from each pumpkin. Angle down the knife so that the cut is tapered towards the middle and the tops are easily centered on the pumpkin later. Hollow out the pumpkins, removing all seeds and pulp.

Bulk pie with pumpkin and apples

Mound pie with pumpkin and apples is another variation of the pie with traditional autumn gifts of nature. Budget-friendly, but incredibly tasty!

Required Products:

three apples;
about 500 g peeled pumpkin;
half a stick of butter;
spoon of soda;
a heaped glass of flour and sugar;
200 g semolina.

Cooking process:

Pour semolina, soda, sugar and flour into a deep container. Mix everything.
We wash the apples and pumpkin, remove the skin from them and grate them.
Both mixtures that were obtained earlier must be divided into several parts. With bulk ingredients - into three parts, and with apples - into two.
We generously coat the selected baking dish with oil and begin alternating layers. First we spread the mixture with flour, then with pumpkin and continue to do this until all the ingredients are gone. The last one should be the dry mass.
Chop the butter into small pieces, cover the pie with them and bring it to readiness in the oven. This usually takes up to 45 minutes at 180 degrees.

Pie ingredients

Pie with pumpkin, apples and raisins is the best option for multicookers. Why? Because raisins steam well during baking, giving baked goods a special taste and aroma. It is important that there are no seeds, otherwise drinking tea with a pie can turn into picking out those very bones. All you need is:

Pour the apples and pecans into the pumpkin, then spread the egg mixture evenly over each pie. Place the tops on the cakes and transfer them to the indirect cooking area. Roast with the hood closed for 20 minutes, then remove the tops and place them on the grill rack next to the pies in the steepest part of the indirect zone. After 30 minutes of complete cooking, turn the pies to cook even while cooking. After 40 minutes of complete cooking, remove squash lids from grill and reserve.

After 60 minutes of total cooking time, the pumpkin shells should be tender and the apple pie filling should be ready. Remove from grill and let cool for 10 minutes before serving. It's true that America has indeed embraced apple pie and made it its own, but it's not really an American origin.

sugar (standard glass);
flour (one and a half cups);
raisins (100 g);
baking powder for dough (half a tablespoon or a spoon, but without a slide);
vanillin (a couple of 3 g bags);
eggs (4-5 pieces);
apples (3-4 small pieces, any variety);
pumpkin (200-300 grams);
cinnamon (1-2 small spoons without a slide);
butter (180 gram pack).

Cooking begins with the filling. Grate pumpkin and apples on a medium-sized grater (or large, depending on your preference), mix, sprinkle with a spoon of sugar and cinnamon. After this, the filling is set aside so that it gives abundant juice.

Americans invented pumpkin pie as we know it.

Why else does the legend exist?
English brought his apple pie recipes to a new world with them. Who doesn't look at pumpkin pie for Thanksgiving? Some of them even repeat the fun at Christmas. Pumpkin was used as an ingredient in English pies, but they weren't anything like our pumpkin pie. There had been recipes for “pumpkin pie” before this, but they really bore no resemblance to what we call pumpkin pie. For example, there is a book by Mrs. Sylvester Gardiner, with a recipe for pumpkin pie made with layered apple and raw pumpkin, "well sugared," placed under the bark. It was a fairly large apple pie with some pumpkin pieces thrown in, and nothing like what you might have found in Europe. But the pumpkin was turned into custard and baked in the bark, that is, in America.

Dough for multicookers

All whites are separated from the yolks, whipped until well foamed, and sugar is added to the yolks. The latter are actively mixed to form a foaming mass. Very soft butter is carefully added to it and beaten again. Proteins are added to the yolk-butter mass so that their consistency is not disturbed and the foam does not subside. Everything turns out very airy and light. The flour is sifted through a sieve, saturating it with oxygen. Baking powder is added to it and mixed. Flour is added to the buttercream in portions so that it can be mixed evenly. Lumps in the dough lead to undercooking, which does not add flavor to the pie.

Pumpkin and Apple Pie – “Colors of Autumn”

They are simple, they are "American" and come to Thanksgiving, everyone saves a place for them. But the pies we know today are a fairly recent addition to a history that goes back as long as mankind had dough to bake into the crust and stuff to put inside it. Historians trace the pie's original origins to the Greeks, who are believed to be the creators of the shell, which they created by combining water and flour.

Pumpkin dishes in a slow cooker: porridge

Wealthy Romans used many different types of meat - even mussels and other types of seafood - in their pies. Unlike school theater productions in the United States, there was no modern pie—pumpkin, pecan, or otherwise—at the first Thanksgiving celebration, the Pilgrims brought Italian meat-based recipes to the colonies. Historians don't know all the dishes the Pilgrims served at the first Thanksgiving, but primary documents indicate that the Pilgrims cooked with poultry and venison—and it's unlikely that any of that meat was found between sheets of dough at any point. Colonists made many pies: due to their crispy tops, pies acted as a means of preserving food and were often used to keep the filling fresh during the winter months.

Pie with apples and pumpkin

If you don’t want to bother with kneading the dough, you can use a simple recipe and make a pie.

Filling:

400 gr. peeled pumpkin;
400 gr. peeled apples;
0.5 teaspoon ground cinnamon.

Advice! To make this pie tasty, the fruits for the filling must be juicy.

The basis:

150 butter;

There is no need to prepare the dough for this baking; just mix all the listed base ingredients in a large bowl. Then divide this mixture into three parts (it is convenient to pour into three glasses).

Pie with pumpkin and apples is a real autumn pastry. It turns out slightly moist and very juicy. This dessert is sure to surprise guests, and will become one of the best treats for family members.

Pie with pumpkin and apples will delight the most capricious sweet tooth.

Below is a basic recipe, based on which you can later experiment with other, very diverse ingredients.

Required Products:

50 milliliters of milk;
two apples;
400 g peeled pumpkin;
half a glass of sugar;
350 g flour;
egg;
a pinch of baking powder.

Having prepared the ingredients, you can proceed directly to the cooking process:

Cut the pumpkin into small squares and puree it using a food processor or blender. Combine the bright sweet mass with milk, sugar and raw egg.
In another container, mix the baking powder and flour together and add this mixture to the pumpkin. The dough should have a medium thick consistency.
Transfer the resulting dough into a baking dish, decorate it with peeled and sliced apples and cook in the oven for at least 40 minutes at a temperature of about 200 degrees.

Baking in a slow cooker

When the dough acquires a thick but fluffy consistency, you can start baking. The multicooker bowl is greased with oil and sprinkled with breading so that the pumpkin and apple pie does not stick and burn if the cooking time is longer than necessary. Approximately half of the entire dough is placed in it. The filling is placed on it without juice, washed raisins are sprinkled in random order (no need to soak first), and the second half of the dough is covered on top. Before using pumpkin and apples in a slow cooker, read the instructions for your model’s modes. For example, for some devices 40 minutes is enough for baking, while for others even an hour is not enough. On average, it takes about 50 minutes to bake and another 5-10 minutes in the heating mode for the cake to reach perfect condition. You can check readiness with a toothpick.

American Pumpkin Spice Pie

And they didn't make soft pies either: documents show that the pilgrims used dried fruit, cinnamon, pepper and nutmeg to bite into their meat.
Additionally, as the colonies spread, the pie's role as a vehicle for showcasing local ingredients strengthened, and with it came a variety of new sweet pies. That being said, there are a few things in America as American as apple pie, but as with most pie traditions in America, the original apple pie recipes came from England.
These pre-revolutionary prototypes were made from unsweetened apples and encased in an inedible casing Green: "Your breath is like the stem of apple pies." Cakes today are peace-loving treats made with everything from apples to avocados.

Cooking pumpkin apple pie

Peel the apples, remove the core and seeds and grate on a medium grater.

Remove the peel and entrails from a piece of pumpkin and grate the pulp on a medium grater.