Saturday, November 19, 2011

Pumpkin Apple Pecan "Easy as Pie"...

This is a pie that has a homemade touch and is SO EASY, delicious as well as foolproof. I created this recipe because I am always stuck with the predicament at Thanksgiving time....Apple or Pumpkin Pie?? Well this is the perfect combination of the two flavors and will be your families new favorite.

This recipe is dedicated to Marcia Ramsland and Sam's Club. I could not do the Holiday seasons without them!

Cut off excess crust with a small knife.

Press the edges with your fingers to flute the crust.

Re-roll excess pie crust, cut in leaf shapes

Pumpkin Apple Pecan “Easy as Pie”
Author: Brenna Bowers
Serving: one 9” pie

A delicious pie that is so very easy to make and still has a homemade touch.

1 premade pie crust
(roll out kind rather than the kind that is already in the pie plate)
(Trader Joe’s has a great one!)
30 ounce can Libby's® 100% Pure Pumpkin Pie Mix
2 eggs
5 ounce can Carnation® Evaporated Milk
21 ounce can White House® York Imperial Sliced Apples (or apple pie filling)
1/2 cup Planters® Deluxe Mixed Nuts (roasted), finely chopped

Preheat the oven to 425 degrees (F.).

Place the pie dough in the bottom of a 9” pie plate. Cut off the scraps that hang over the edge with a small knife. Press the edges between your fingers to make a pattern in the crust. Set the prepared pie shell aside. Re-roll the extra dough and with a small knife cut into leaf shapes. Place on a baking sheet lined with tin foil. Bake the pie crust leafs for 10 minutes or until golden brown, set aside.

In a large bowl, combine canned pumpkin pie mix, eggs and evaporated milk. Stir until well incorporated. Pour in apple slices and roasted mixed nuts and stir until just combined.

Pour the filling mixture into prepared pie shell. Spread mixture smooth for even baking.

Bake at 425 degrees (F.) for 15 minutes. Then reduce baking time to 350 degrees (F.) for 40-50 minutes. The pie is ready when it does not juggle when gently shaken and the crust is golden brown. Once the pie has been baked fully and pulled from the oven, as it is still hot, place the pie crust leaves on top in pattern.

Allow the pie to cool 20-30 minutes for easier slicing.

Serve cold or slightly warmed.

Brenna’s favorite additions to the pie:
Vanilla ice cream
Carmel sauce
Whipped cream

*Store in the fridge, well covered for up to 3 days. Re-heat in a 350 degree (F.) oven for 20 minutes before serving.

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