While preparing an apple pie for a pre-Thanksgiving feast yesterday, I decided to experiment with the leftover ingredients I had on hand - a roasted pumpkin/pear dessert that was less than impressive, a few extra gala apples, and leftover pie dough. The pumpkin layer resembled a custard, and gave some extra body to the apple slices. If I had to do it over, I'd remember to cover with aluminum foil before throwing it in the oven. Grade: Olive Garden.
Ingredients:
roasted/canned pumpkin
milk
cinnamon
nutmeg
4-5 apples, sliced into 1/3" pieces
brown sugar
For an 8" pan:
Preheat oven to 375 deg. Mash up about 3/4 cups of pumpkin (or however much you think it necessary to make a swarthy pumpkin base on top of your crust). Stir in a few spoonfuls of milk until you form a smooth paste. Add in a few dashes of cinnamon and nutmeg, and spoon the whole thing onto the crust.
Mix cinnamon, 1/4 c of sugar, and whatever pumpkin or apple spices you may have in a separate bowl. Add 1/3 c of apple juice or cider (this keeps everything moist as it bakes), and 3-4 tbsp of flour.
Layer apple slices on top of the pumpkin base, until the pie is brimming with apple slices (it'll reduced in the oven). Sprinkle with brown sugar. Cover with aluminum foil, bake for 45 min.
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