Apple Cheddar Pumpkin Pie
Submitted by: njcook3257025
Ginger, nutmeg and allspice add great flavor to the crust. A layer of raisins and cheddar cheese bake into the crust and spiced pumpkin tops it all off.
Ingredients
- Pastry:
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 8 tablespoons cold unsalted butter, cut into bits
- 2-3 tablespoons ice water
- Filling:
- 1 16 oz can pumpkin puree
- 3/4 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3 large eggs
- 1 large egg white
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 1 Granny Smith apple, peeled, cored and thinly sliced
- 1/2 cup grated sharp cheddar cheese Topping:
- 1 cup golden raisins
- 2 tablespoons confectioners sugar
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Method
Pastry: Mix flour, spices and salt in a mixing bowl. Cut in butter with a pastry blender, or 2 knives, until mixture resembles coarse crumbs. Sprinkle with water and mix until dough comes together. Shape into a thick disk then wrap in plastic wrap and refrigerate at least 30 minutes. Filling: Whisk pumpkin, brown sugar, salt and spices in mixing bowl until blended. Whisk in eggs and egg white, one at a time. Add cream and vanilla then whisk until blended. Pie: Preheat oven to 425 degrees. Roll out pastry into a 12 inch circle on a lightly floured surface. Line a 10 inch pie plate with pastry, turn edge under and crimp. Place apples and cheese into pastry then pour filling into pastry. Bake pie 20 minutes, reduce heat to 350 degrees, and bake until filling is just set, 30-35 minutes. Let cool on wire rack. Prepare topping just before serving, add raisins and confectioners sugar and serve over pie.
Notes:
Number of Servings: 12
Submitted by: njcook3257025 ( See all of njcook3257025 Recipes )
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