PUMPLE PIE

the silkiness of pumpkin pie meets the taste of apple pie

Pie. The official dessert mascot of Thanksgiving. The ultimate divider between die-hard, or should I say PIE-HARD, dessert people. Pumpkin pie or apple pie? Which do you choose— Me? Always both. When pondering this question while holiday recipe developing, I began to wonder, what if you don’t have to? I became obsessed with constructing the perfect pie, all the best parts of pumpkin pie and all the best parts of apple pie in one. I, for one, love the silkiness of pumpkin pie yet have an affinity for the sweet-tart coziness of apple pie. Could it be that together they create something greater than the sum of their parts? Well, I am here to answer that sweet sweet question with a true Franken-pie masterpiece I’m calling the PUMPLE PIE. Let me tell you, this is my new favorite holiday dessert, and I can’t wait to see it on your dessert tables this year and every year!!!

Before we pumple, a reminder to please pleaaaase preorder my cookbook, Scratch That! By preordering, you’re directly supporting my work which allows ME to keep serving YOU recipes just like this one! 🥧✨

Again, we are borrowing the creamy custard base and warm spices of pumpkin pie but swapping the squash for the bright, rich, caramelized flavor of apple butter. It’s the best of both fall worlds: tangy apple brightness and smooth pumpkin pie nostalgia, all in one slice. Perfect for when you can’t choose—or just want it all. That wasn’t just a pie in the sky dream, this is a pie that has it all.

If you’ve ever felt torn between pies at Thanksgiving, pumple is your answer. It bridges the gap between pumpkin lovers and apple fanatics, bringing everyone to the table for a harmonious slice of heaven. Plus, it’s ridiculously easy to make, especially if you opt for store-bought crust (hey, I won’t judge).

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Pumple Pie

Ingredients:

Crust: (This recipe makes two crusts; you only need one for the pie but I use the other half for decoration. Reduce by half if you only want to make one).

• 2 1/2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1 cup (2 sticks) unsalted butter, cold, cut into cubes

• 6–8 tablespoons ice water

Filling:

• 1 18 oz jar apple butter (about 1 1/2 cups)

• ¾ cup packed light brown sugar

• 1 ½ cups heavy cream

• 3 large eggs

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ½ teaspoon kosher salt

Vanilla bean whipped cream:

• 1 cup cold heavy cream

• 1 tablespoon granulated white sugar (or powdered sugar)

• 2 teaspoons vanilla bean paste (can sub vanilla extract)

Special tools: 9-inch pie dish, pie weights or dry beans, cookie cutters for pie decoration

Instructions:

1. Preheat the oven to 375°F.

2. Mix flour and salt in a large bowl. Grate in cold butter with the large side of a cheese grater and mix in with a wooden spoon (or cut into cubes and work in with a pastry cutter) until it resembles coarse crumbs.

   Remember, cold butter = flaky pie crust

3. Drizzle in ice water, one tablespoon at a time, and mix until the dough comes together. I use my hands for this, but careful not to melt the butter. If the butter gets too warm, pop everything in the freezer for a few minutes. If your dough is still dry and crumbly, keep adding water; you want to stop adding water just when the dough comes together. Shape into a disc, wrap in plastic, and chill in the fridge for 1 hour.

4. Cut the disc in half, store the other half back in the fridge. Roll one disk into a 12-inch circle on a floured surface. Carefully transfer into a 9-inch pie dish, trim the edges, tuck the edge under, and crimp as desired. To crimp, pinch and twist the edge with your thumb and first finger.

5. Line the crust with parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes, remove the weights and parchment, and bake for another 5 minutes.

6. In a large bowl, whisk apple butter, brown sugar, heavy cream, eggs, vanilla, spices, and salt until smooth.

7. Pour the filling into the pre-baked crust. Pop any air bubbles, smooth the top and bake for 50-55 minutes, or until the edges are set and the center jiggles slightly. Let the pie cool completely before slicing—trust me, it’s worth the wait!

8. Roll out the other half of the pie dough and use a cookie cutter to cut shapes. i like to make shapes that correlate with the pie like apples and leaves. Transfer to a baking sheet and bake for 20 minutes or until lightly golden.

9. Beat heavy cream, sugar, and vanilla until soft peaks form. Chill until ready to serve.

10. Top the pie with the vanilla bean whipped cream and pie crust cut-outs (if using).

11. Slice, serve, and enjoy!

READY, SET, PUMPLE!!!