It’s Sunday again, a day for relax, a day for fun, a day for sweets. It’s also time for something to complement the good vibes and make the weekend even more pleasant, namely – with pie. The season is Autumn – the sweetest time when fruits abound and I can enjoy my favorite apples, pears, grapes and pumpkins. For the recipe of this pastry will use the well-known apples and will add pumpkin, in honor of the forthcoming Halloween. As you can guess, the recipe will be neither complicated, nor labor-intensive.
For the pastry:
- 1 egg
- 80 g butter
- 80 g of sugar
- 50 ml of cold milk
- 2 hrs. flour
- 1 tsp. backpacker
For the filling:
- 500 g pumpkin
- 2 apples
- 2 tsp. cinnamon
- 100 g of sugar
- 50 ml of oil
Prepare the pastry:
- In the bowl mix the butter, egg, sugar, flour, and add the cold milk.
- Stir until a soft dough is obtained.
- Fold with a household foil and put it in the fridge for about an hour. Meanwhile, we prepare the filling…
Prepare the filling:
- Pumpkin is peeled, cleaned and cut into small cubes.
- In a deep pan, heat the oil and add the pumpkin. Stir and add the sugar. Cook for about 15 minutes (to evaporate the liquid).
- Add the apples to the pumpkin (also peeled, cleaned and cut into small cubes) and cinnamon.
“Assembling” the Pie:
- Set aside one-third of the pastry for the lid. You can cut it on strips or cut out figurines with a dough cutter (I made strips that will then entangle – classic case!).
- The remaining pastry is rolled on a lightly floured surface until the thickness of a coin, then put into the pie dish. Make sure that it rises above the edge of the tray.
- Place the apple and pumpkin filling into the pie dish.
- Cover the pie with the pastry(in my case – made on strips) and press the edges together firmly to seal.
- Put the pie in the preheated oven to 190C and bake for about 40 minutes.
If you want, you can replace the fruits you use for the filling with any others you love.
It’s time to enjoy the lovely Sunday with something sweet.