Pumpkin-Apple Pie

Can’t decide between apple pie and pumpkin pie at Thanksgiving? This one settles the debate. A layer of brown sugar-glazed apple slices sits on the bottom, and a smooth pumpkin custard spiced with cinnamon, ginger, and cloves bakes on top. Two pies in one crust.

The apple layer gets cooked on the stovetop first. Brown sugar, cornstarch, butter, and cinnamon form a thick glaze that coats the slices and gives them a caramelized sweetness. Pre-cooking also means the apples are tender when the pie comes out of the oven, not crunchy.

The pumpkin custard goes directly on top of the apple layer in the shell. During baking, it sets into a smooth, firm layer while the apples underneath stay distinct. You get two completely different textures and flavors in every slice.

Starting at a high oven temperature sets the crust quickly, then dropping the heat lets the pumpkin custard cook through gently without cracking.

Chef Tips

• Slice the apples thin and uniform. Thick slices create an uneven base that makes the pumpkin layer tilt and set lopsided.
• Spoon the pumpkin mixture carefully over the apples. Pouring too aggressively disrupts the apple layer underneath.
• The pie is done when the filling is set around the edges but still slightly jiggly in the very center. It will firm up as it cools.
• Let the pie cool completely on a wire rack before slicing. Cutting it warm means runny pumpkin filling that doesn’t hold its shape.

Variations

• Streusel topping: Skip the traditional smooth top and scatter a brown sugar-oat crumble over the pumpkin layer before baking for added texture.
• Pecan crown: Press pecan halves around the edge of the pumpkin layer before baking for a decorative, nutty finish.
• Bourbon whipped cream: Serve slices with whipped cream spiked with a splash of bourbon for a grown-up garnish.