Author: @FurqanReisen Serves 6-8 Time 60′
- 1 cup cold unsalted butter cut into small cubes
- 2 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 ice cold water
- 1 cup canned pumpkin puree
- 1 cup apple sauce
- 3/4 cup prown sugar
- 3 eggs
- 1 1/2 tablespoon flour
- 1 teaspoon vanilla extract
- 1/2 teapoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 spoon salt
In a bowl add the flour & salt. Add the butter and work it with your hand until you get a crumby dough with sand texture.
Add the ice water using a spoon. Add one spoon at a time and work the dough with your fingers until you get a nice firm dough.
Using a rolling pin, roll out the dough on a floured surface, then transfer the crust into the pie pan.
Adjust the crust in the pan and make sure the edges are evenly elevated to cover the sides.
Use a fork to poke a hole in the crust, then put it in the frezeer for about 30 minutes.
In a bowl add the flour, salt, spices and sugar then mix.
Add the eggs and mix again.
Add the pumpkin puree and the apple sauce and mix.
Get the crust out of the frezeer and pour the mixture on top of it.
Bake in a preheated oven at 180C for about 50 minutes.
Let the pie cool before cutting.
Slice the pie & serve it with a scoop of ice cream.