Apple & Pumpkin Pie Recipe

Prepare the Pie Crust

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Apple Filling

In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until the apples are well coated.

Let the filling sit for about 15 minutes to allow the flavors to meld.

Prepare the Pumpkin Filling

In a separate bowl, whisk together the canned pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.

Assemble the Pie

Preheat your oven to 425°F (220°C). Roll out one disc of the chilled pie dough on a floured surface to fit your pie pan.

Place the rolled dough into the pie pan, pressing it into the bottom and up the sides.

Spread the apple filling evenly over the crust, then pour the pumpkin filling over the apples.

Roll out the second disc of dough and place it on top of the pie, cutting slits for steam to escape. Seal the edges by crimping them together.

Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set and the crust is golden brown.

Let the pie cool for at least 30 minutes before slicing and serving.