
Can’t decide between pumpkin pie or apple pie? Well, here is a solution for you!
Ingredients
Crust
- 2 cups flour
- 2 tsp psyllium husk (for gluten free flour)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup butter, cold & cubed
- 1/2 cup Greek yogurt
Apple Filling
- 2 tbsp butter
- 3 apples, peeled & thinly sliced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp salt
Pumpkin Filling
- 3 1/2 cups pumpkin puree
- 1/2 cup sugar
- 1 cup heavy cream
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- A splash (or 2 or 3) of bourbon
Crumble
- 1/4 cup butter, softened
- 1/2 cup flour
- 1/2 cup pecans, chopped
- 1/4 cup honey
- Pinch of cinnamon & salt
Instructions
- Mix all of the crust ingredients together & refrigerate for 30 minutes.
- Roll out the crust, press into a greased springform pan, and blind bake for 10 minutes at 350.
- Mix all of the apple filling ingredients & fry over medium heat for 7 minutes. Pour the apple filling on top of the pie crust.
- Mix all of the pumpkin filling ingredients & pour on top of apple mixture.
- Bake for 40 minutes at 350.
- Mix the crumble ingredients together & sprinkle on top of the pie.
- Bake for an additional 15 minutes.