Thursday, December 21, 2017

Pumpkin or Apple? That is the question. (The answer is both.)


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. 
 
Enjoy!

 
 
 
 

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