Apple Cider Pumpkin Pie

November  6, 2020
10 Ratings
Photo by Rocky Luten. Food stylist: Anna Billingskog. Prop stylist: Megan Hedgpeth.
  • Prep time 2 hours 30 minutes
  • Cook time 1 hour 20 minutes
  • Makes One 9-inch pie
Author Notes

This pie is from my Philadelphia restaurant owning days. It is a terrific pie to assemble in stages. Prepare and pre-bake the crust, then prep the fillings. Simply pour and bake the night before serving. —Ellen Gray

What You'll Need
  • Pie Shell
  • 1 1/2 cups all-purpose or white–whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 9 tablespoons cold unsalted butter, cut into small cubes
  • 4 1/2 tablespoons apple cider
  • 1 1/2 teaspoons apple cider vinegar
  • Apple & Pumpkin Fillings
  • Apple Layer
  • 4 to 5 apples (such as Granny Smith, Rome, Honeycrisp, or Crispin)peeled, cored and cut into ½” cubes, enough to yield 3 cups
  • 1/3 cup (70g) firmly packed dark brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1/3 cup apple cider
  • 2 tablespoons unsalted butter
  • Pumpkin Layer
  • 3/4 cup (170g) canned pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 1/3 cup (65g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 1 pinch finely ground black pepper
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  1. Pie Shell
  2. In a large bowl, whisk together the flour, salt and sugar. Using a pastry blender, cut in the butter until the mixture forms coarse crumbs.
  3. Mix together the apple cider and the cider vinegar in a cup. Gradually add the cider/vinegar mixture to the flour/butter mixture, tossing it lightly with your fingertips until it forms a soft dough. Shape the dough into a disc, wrap it in plastic wrap and refrigerate for at least one hour before rolling out.
  4. After your dough has chilled, on a lightly floured sheet of parchment paper, roll out the dough 1/8-inch thick and about 12 inches in diameter. Gently drape the dough over a 9-inch pie plate and without stretching, fit it into the bottom and up the sides of the pan. Fold the overhang of dough under to make a rim, crimp the edges then place in the refrigerator until cold.
  5. While the dough is re-chilling, heat your oven to 400°F.
  6. Remove the crust from the refrigerator and line it with a sheet of parchment paper (or aluminum foil), then fill with pie weights or dried beans.
  7. Blind bake the pie crust for 20 to 25 minutes, until the edges are set and the bottom of the crust is no longer raw and doughy. Remove the parchment and pie weights; set aside to cool while you make your fillings.
  1. Apple & Pumpkin Fillings
  2. Make the apple layer: In a deep sided pan or cast-iron skillet, combine brown sugar, salt, cinnamon, and cornstarch. Add the apple cider and whisk to combine. Cook over medium heat until thickened, then add the butter and the apples. Cook until the apples are tender, about 7 minutes.
  3. While this is cooking, prepare a baking sheet lined with parchment paper. Remove the apples from the heat and spread the cooked mixture on your prepared pan to let it cool completely.
  4. Meanwhile, prepare the pumpkin filling and get your pie ready for assembly. Preheat the oven to 350°F.
  5. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, sugar, cinnamon, nutmeg, ginger, salt, cloves, and vanilla. After these are mixed well, add the egg, whisking just to combine.
  6. Place the cooled blind-baked pie shell on a parchment-lined baking sheet. Spoon the cooled apple mixture into the pre-baked pie shell, smoothing it evenly. Then, carefully pour the pumpkin filling over the apple layer.
  7. Bake on the middle rack of the preheated oven for 40 to 45 minutes—every oven is different, so I start checking the pie at the 40 minute mark. When it is ready, the pie will be set around the edges and ever-so-slightly jiggly in the center. It will continue to set as it cools. (Don’t be heartbroken if as it cools, you encounter a crack or two across the surface. It will still be delicious.)
  8. Cool the pie completely on a rack before serving. Serve with freshly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

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6 Reviews

Cdbailey November 27, 2020
Not sure about the negative reviews but made this for Thanksgiving 2020 and YUM! Despite modifications (subbed cornstarch for flaxseed, used 2 small granny smith apples for pie filling instead of 3-4, and cut down the all purpose flour wirh some coconut flour) this turned out pretty good. This was my first pie ever! I added a shot of bourbon to the apple cider as well. Because i cut down on flour and substituted, the crust was a little thin. Also could maybe have baked 5 minutes longer.
Make this first before your thanksgiving meal so it can cool for a few hours! Yummmm
Huckster November 26, 2020
I just made this pie (but used a ready-made crust 😔). I had the same trouble with the recipe errors, but guessed right and it turned out delicious! Not as pretty as your photo, probably because my pie shell was smaller, but very yummy! ( I only used four apples, and there was a little more pumpkin filling than I needed.) I’m sure the homemade cider crust in a bigger dish would make it more wonderful 🎃 🍎 🍏
Ellen G. November 26, 2020
So happy to hear! (we apologize for the typo- will make an adjustment) To clarify, 1/2 teaspoon of cinnamon in the apple filling (add along with the brown sugar, salt & cornstarch) and 1/3 cup granulated sugar (not brown) in the pumpkin mix. Happy Holiday!
[email protected] November 25, 2020
This recipe is terrible. The brown sugar and cinnamon parts are all messed up. In the apple layer ingredients cinnamon is listed but not in the instructions. In the pumpkin layer ingredients no brown sugar is listed but instructions say mix in brown sugar. Unbelievable, I guess we can just guess what to do and hope for the best.
Ellen G. November 25, 2020
Hi there! Thanks for pointing this out. There is 1/2 teaspoon cinnamon in the apple filling; add it along with the brown sugar, salt, and cornstarch. The ingredients for the pumpkin filling are correct; 1/3 cup granulated sugar. (The directions inadvertently say brown sugar instead of granulated. I understand your confusion.) Have a Happy Holiday!
[email protected] November 25, 2020
I was frustrated and regret what was probably an overly harsh comment - if I could remove it I would. Yes there was a small bit of confusion in the recipe but the author replied in about an hour to explain on Thanksgiving eve no less. Thank you Ellen I hope you have a happy holiday also.