See all pies in the category:

I’ll Have One of Each…Pumpkin Apple Pie

Recipe By: Rick Johnson
Year Submitted: 2015
Winner Second Place

Ingredients

2015 APC National Pie Championships Amateur Division, 2nd Place Pumpkin

Crust
3 cups all purpose flour
1 1/4 cups butter
1/2 teaspoon salt
1/3 cup lard
1/2 cup cream cheese
1/2 teaspoon almond extract

Filling 1
5 cups Golden Delicious apples
6 tablets vitamin C
3 cup water
1/4 cup sugar
½ gallon apple cider
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoon butter
2 tablespoon Clearjel

Filling 2
2 eggs
1 (15 oz) can pumpkin
1 ½ cups heavy cream
½ cup sugar
1/3 cup light brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

Topping
1 cup flour
1 cup chopped walnuts (divided)
½ cup sugar
6 tablespoons butter
pinch salt

Garnish
1 quart heavy whipping cream
12 tablespoons powdered sugar
8 tablespoons piping jel
2 teaspoons vanilla
6 tablespoons reduced apple cider (from above)
Caramel sauce
chopped walnuts

Directions

Directions
For the crust: Add all ingredients to a food processor and process until it forms a ball. Refrigerate overnight then roll out into 1 large crust . Blind bake at 425 degrees in the largest pie plate you can find (flute up edges to hold more filling.)

For filling1: Crush vitamin C tablets and dissolve in water. Cut apples and dip in solution then add to plastic bag with sugar and refrigerate overnight. Pour apple cider in large saucepan and simmer on med high until reduced to a thick syrup. Combine apple mixture with 2 tablespoons butter in a large saucepan and saute until apples are soft and fully cooked. Stir in approximately half of the cider syrup, spices, and Clearjel. Pour into baked crust.

For filling 2: Combine all ingredients for pumpkin filling and mix well. Pour pumpkin mixture over apple filling right up to the edge of the crust. Bake at 350 for approximately 45 minutes.

For topping 1: Combine topping ingredients in food processor and process until coarsely chopped. Spread over top of pie and continue until internal temperature is 170 degrees. (carry over will eventually get it to 175) cover with aluminum foil if top is getting too brown..

For garnish: Combine powdered sugar, piping jel, vanilla, and cider syrup in mixing bowl and mix until combined. Add whipping cream a little at a time until well combined, then whip on high until stiff peaks have formed and top pie. Drizzle with caramel sauce and chopped walnuts