To be honest, the Cherpumple Cake Pie may be a little over the top – even for the most adventurous warriors. But the concept of combining two beloved desserts into one isn’t nearly as far fetched! For those questing that hate having to make the choice between left and right, north and south or even pumpkin and apple, this is the dessert for them!
Originally crafted by Rachael, who we’re trying to convince to become a regular poster once the semester ends, this recipe is based off of a recipe from Cooks Recipes. But this pie is the embodiment of autumn.
Pumpkin Apple Pie
Makes one 9 inch pie
For the apple part…
1/3 cup of brown sugar, firmly packed
1 tablespoon of cornstarch
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/3 cup of water
2 tablespoons of butter
3 cups of apples thinly sliced, peeled and cored
1 teaspoon of lemon juice
For the pumpkin part…
1 1/2 cups of canned or fresh pumpkin puree
2/3 cup of white sugar
2 large eggs
1 1/2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
1 (9-inch) pie crust (or make your own crust)
A medium sized saucepan
A 9 inch pie pan
Measuring spoons & cup
Preheat your oven to 425°F. Grease your pie pan and put in the pie crust.
Peel, core and thinly dice the apples. Coat with lemon juice and set them aside. In a medium sauce pan combine the brown sugar, cinnamon, water, salt, butter and cornstarch and bring to a boil over high heat. Once boiling, reduce to a simmer and add in the apples. Once done, pour the apples and sauce into the pie crust.
In a large mixing bowl, combine the pumpkin, sugar, eggs, cinnamon, ginger, cloves and salt. Mix thoroughly until smooth. Pour the pumpkin puree mixture over the apples and spread evenly.
Bake for 10 minutes at 425°F, then turn the oven down to 375°F and bake for another 30-40 minutes. Once done, remove from the oven and allow the pie to cool so the pumpkin custard can set.
Serve warm and with vanilla ice cream if you so desire.