Some folks are very particular about their pie. There are those that think pumpkin pie rules,
and there are those that believe that nothing can compare to a good
old-fashioned apple pie. If you’ve been given the pie assignment for a
holiday gathering and have only the time or inclination to bake just one, how
do you choose? Here’s an answer: Make a Pumpkin Apple Pie.
The combination of flavors is perfect, and it has a light texture
that’s not overly custardy or heavy. The
first taste brings a surprising burst of tart apple, without the cloying sweetness
of a classic apple pie. This somewhat
unusual pie can be served all season long as a simple dessert, yet it’s nice
enough for the holidays. It’s sure to
please many a pie lover.
It’s a snap to make, especially if you cheat like me and used store-bought
pie crust and canned pumpkin purée. And
it’s a great way to use your homemade applesauce, especially if you have jars
languishing on the shelves from a prior season (I made this pie yesterday and won’t
say what vintage the applesauce was from).
Should you wish to make your own pumpkin pie spice -- you've likely got the ingredients already in the cupboard -- the recipe is here as well.
