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Pumpkin pie with apple. Pie with pumpkin and apples. How to cook a pie with pumpkin and apples in a slow cooker

Pie with pumpkin and apples is a real autumn pastry. It is slightly moist and very juicy. Such a dessert will surely surprise guests, and for homemade it will become one of the best delicacies.

Below is a basic recipe, on the basis of which you can later experiment with other, very diverse ingredients.

Required products:

50 milliliters of milk;
two apples;
400 g of peeled pumpkin;
half a glass of sugar;
350 g flour;
egg;
a pinch of baking powder.

Having prepared the ingredients, you can proceed directly to the cooking process:

We cut the pumpkin into small squares and turn it into a puree using a food processor or blender. We combine a bright sweet mass with milk, sugar and a raw egg.
In another container, we bring together the baking powder with flour and pour this mixture into the pumpkin. You should get a dough with a medium consistency.
Transfer the resulting dough to a baking dish, decorate it with peeled and sliced apples and cook in the oven for at least 40 minutes at a temperature of about 200 degrees.

Variation from kefir dough

Kefir pumpkin pie is no more difficult to prepare than according to the basic recipe, but it turns out even tastier and softer.

You will need:

three apples;
250 milliliters of kefir;
a couple of domestic eggs;
350 g of peeled pumpkin;
a glass of granulated sugar;
200 g flour;
cinnamon to your taste.

Cooking process:

Crack eggs into a bowl, add sugar and mix thoroughly.
Pour flour into this mixture, bringing to a homogeneous state, and pour in kefir. You should get a mass similar in consistency to sour cream.
We wash the apples and pumpkin, free from the skin, turn into small squares.
We prepare the form in which we will bake, oil it and lay out part of the dough. Then we distribute cubes of pumpkin and apples, which we cover with the remaining dough on top.
We remove the form for 40 minutes in an oven preheated to 200 degrees and keep the cake in it until cooked.

Shortcake with pumpkin and apples

Baking turns out crumbly, sweet and at the same time healthy, thanks to the pumpkin rich in vitamins.

Prepare the following foods in advance:

half a lemon;
two apples;
300 grams of flour;
half a glass of sugar;
two yolks;
oil packaging.

You can start culinary experiments!

Cut the butter into medium pieces and mix with flour so that crumbs come out. To do this, the oil must be very cold.
In another container, mix the egg yolks with sugar, grind them well and send them to the flour. We bring the mass to smoothness and uniformity.
What happened, we divide into two pieces and turn them into thin layers. We put the first one in a mold and fill it first with grated pumpkin, and then with chopped apple, sprinkling it with sugar.
The top of the pie can be covered with a second layer or beautiful shapes can be cut out of it. It remains only to remove the form into the oven preheated to 200 degrees and wait until the dish is ready. This usually takes about 25 minutes.

In a slow cooker

Pie in a slow cooker is a great way to quickly prepare a delicious, healthy and satisfying dessert.

Required products:

two spoons of semolina;
150 grams of sugar;
one apple;
three eggs;
about 350 grams of pumpkin;
250 grams of flour;
a bag of baking powder;
vanilla sugar optional.

Cooking process:

Place flour, baking powder, semolina and salt in a bowl. Add to these ingredients separately beaten eggs with sugar and vanilla.
We release the apples and pumpkin from the skin, grind it on a grater and spread it to the dough. We mix everything thoroughly.
We coat the multicooker cup with oil, place the resulting mass there and cook for 60 minutes in the “Baking” mode.

Bulk pie with pumpkin and apples

Bulk pie with pumpkin and apples is another variation of the pie with traditional autumn gifts of nature. Budget friendly but amazingly delicious!

Required products:

three apples;
about 500 g of peeled pumpkin;
half a pack of butter;
a spoonful of soda;
a glass with a slide of flour and sugar;
200 g semolina.

Cooking process:

Pour semolina, soda, sugar and flour into a deep container. We mix everything.
We wash the apples and pumpkin, remove the skin from them and grind them on a grater.
Both mixtures that were obtained earlier must be divided into several parts. With bulk ingredients - into three parts, and with apples - into two.
We generously coat the selected baking dish with oil and begin to alternate layers. First we spread the mass with flour, then with pumpkin and continue to do so until all the products run out. The last must be the dry mass.
Cut the butter into small pieces, cover the cake with them and bring it to readiness in the oven. It usually takes up to 45 minutes at 180 degrees.

Ossetian pie in a slow cooker

Baking according to this recipe has an incomparable taste and aroma, because it is not for nothing that Ossetia is famous for its pies. And this one is also a traditional dish of the country.

Required products:

a spoonful of yeast;
250 milliliters of kefir;
half a pack of oil;
spices to your taste;
a spoonful of sugar and sour cream;
a glass of flour with a slide;
300 g pumpkin;
150 g cheese.

Cooking process:

We take a deep container, pour half the indicated amount of flour, sugar and yeast into it. Then we pour kefir here, which we preheat. Cover the bowl with a towel and let stand for about 40 minutes.
After this time, the mass should increase slightly. Now we put sour cream, salt and flour that remains in it. Cover the dough again and let it breathe for another 60 minutes.
While the process is going on, prepare the filling. We clean the pumpkin, grind it. Grind the cheese in the same way and mix these two products. We heat the oil to a liquid state, fill it with pumpkin mass and add seasonings to your liking.
When the specified time has passed, we take out the dough, slightly knead it with our hands so that it does not stick and is elastic enough. We divide it into two pieces and turn them into thin layers of a round shape.
On each of them we lay out half of the pumpkin and cheese filling, we fasten the edges in the very middle so that the shape is somewhat reminiscent of khinkali. We turn this seam down and begin to roll into a pancake. The size of the workpiece should be such that it fits in the multicooker.
Lubricate the bowl, put the workpiece there and bring it to readiness for 60 minutes, setting the device to the “Baking” mode.

Ruddy apples and pot-bellied pumpkins are frequent neighbors on the kitchen table. They make casseroles and pastries, jam and even juices.

One of the brightest combined recipes is, perhaps, pies. And they have a wonderful property.

Hot, piping hot, and even lying down for a couple of days, they are equally tasty, although they are completely different. If fans of hot and cold pumpkin-apple pies start an argument in front of you, feel free to demand to recognize a draw and start pies immediately.

Pumpkin and Apple Pies - General Cooking Principles

In pies, pumpkin and apples go crushed. The pulp of vegetables and fruits is cut into medium-sized pieces, rubbed into shavings, and if a blender is available, they are mashed. Sometimes pumpkin and apples are pre-stewed or baked.

Crushed pumpkin and apple pulp is added to the dough or mixed with it. Often, apples are put into the filling, and the dough is kneaded with pumpkin.

Forms with pumpkin and apple pies are placed in the oven, already warmed up to the recommended temperature. The baking time depends on the specific type of cake and is always indicated in the recipe. The optimum air temperature in the oven should not exceed 180 degrees. Readiness of products is checked by piercing the surface with a wooden stick.

Walnut Pie with Pumpkin and Apples

Ingredients:

Kernels of nuts, peeled - 50 gr.;

500 gr. pumpkins;

400 gr. quality flour;

50 gr. natural butter, butter;

A pack of factory ripper;

1/4 teaspoon ground cloves, cinnamon, coriander and salt.

350 gr. peeled apples;

1 gr. vanillin crystals;

Ground cinnamon - to taste;

50 gr. sugar.

Cooking method:

1. Separate the hard pulp of the pumpkin from the fibrous part with seeds, peel the peel. Cut the vegetable into large slices, spread the pieces on a baking sheet and bake at 180 degrees until completely softened. Put on a sieve, cool slightly and grind.

2. Grind the walnuts in a coffee grinder or beat them well with a blender.

3. Add soft butter, spices, nuts to pumpkin puree and mix well. Then add the ripper with flour and carefully, slowly, knead the dough.

4. After peeling the apples, cut them into thin slices and dip the pieces in water slightly acidified with lemon so that they do not darken.

5. Separate 3/4 of the kneaded dough and evenly cover the bottom of a round shape with a diameter of up to 25 cm, form small sides. To prevent the cake from sticking, first line the bottom of the pan with parchment paper.

6. Spread the apple slices evenly on top of the dough, sprinkle them with sugar and lightly sprinkle with cinnamon mixed with vanilla.

7. Randomly spread the rest of the dough over the apple filling, tearing it off in small pieces.

8. Place the mold in the oven and bake at 180 degrees for half an hour.

Delicate pie with pumpkin and apples

Ingredients:

Four eggs;

One and a half glasses of flour;

Ripper spoon;

A full glass of refined sugar;

Apples - 3 pcs.;

150 gr. thickened cream or butter;

Vanillin crystalline - 1 tsp;

200 gr. the pulp of a mature pumpkin;

Cinnamon powder - 1/3 tsp

Cooking method:

1. Grate hard pumpkin pulp with a coarse grater. After peeling the apples, cut them into thin short straws or medium-sized pieces and mix with chopped pumpkin.

2. Sprinkle the filling with cinnamon, pour a tablespoon of sugar into a separate bowl, and add the rest to the filling and mix thoroughly.

3. Carefully breaking the eggs, separate the whites and yolks separately. Beat the whites with a small pinch of salt until a dense foam is obtained, rub the yolks until white, adding sugar.

4. Add melted butter to the yolks and mix thoroughly with a whisk or beat with a mixer at low speed.

5. Add the prepared butter mass to the whipped egg whites and stir in with gentle movements, from the bottom up.

6. Continuing to quietly stir the resulting air mixture, gradually introduce the sifted twice and the cultivator with flour. You should get a soft “airy” dough.

7. Spread butter on the bottom and sides of a round shape, about 22 cm in diameter, and sprinkle with dry semolina. Remove excess grits by gently shaking the container upside down over the sink.

8. Spread half of the dough in an even layer in the prepared baking dish. Spread all the filling on top and cover it with the remaining dough, gently leveling it with a moistened spoon.

9. Put the bake in a preheated oven and check the readiness of the cake, piercing with a match or a toothpick after 40 minutes.

Curd pie with pumpkin and apples under meringue

Ingredients:

White baking flour - 360-400 gr.;

75 gr. refined sugar;

Creamy "Farmer" butter - 50 gr.;

20% sour cream - 100 gr.;

Ripper - 1 sachet.

300 gr. peeled and pumpkin seeds;

200 gr. sweet and sour apples or moderately sweet;

Half a kilo of elastic 9% cottage cheese;

100 gr. white sugar;

Half of a small thin-skinned lemon.

For cream:

125 gr. powdered sugar;

Two raw proteins.

Cooking method:

1. Put the butter in advance in the freezer and freeze well.

2. Combine granulated sugar with sour cream, pour in the egg, beat well and rub the frozen butter into the resulting mass with a coarse grater.

3. Add some salt, add the ripper and sifted flour. Knead a stiff, non-sticky dough and place it in a bag in the freezer for half an hour.

4. Pour half a glass of water into a deep saucepan, add freshly squeezed lemon juice. Pour half the sugar, lower the chopped pumpkin and chopped apples of the same size, without peel. On low heat, simmer the vegetables and fruits until the pieces are completely softened, cool.

5. Add the remaining sugar to the curd and mix. Twist in a meat grinder or smash to a mushy mass with a blender.

6. In a separate bowl, also with a blender, mash the cooled slices of pumpkin and apples into puree. Mix cottage cheese and fruit mass.

7. Roll out the cold-aged dough in a circle slightly wider than the mold and transfer it to it, slightly raising the edges to the walls. Cover the layer with parchment paper, sprinkle a handful of dry peas on top and bake at 180 degrees.

8. After 20 minutes, remove the workpiece from the oven, carefully remove the parchment with peas and return the cake back for another 15 minutes.

9. After that, again remove the shortbread from the oven, put the prepared filling in it and send the cake to bake.

10. After twenty minutes, cover the surface of the product with whites whipped with powdered sugar and bring to readiness. The pie can be taken out when the protein mass acquires a soft creamy shade.

Quick and easy pumpkin and apple pie, no kneading

Ingredients:

Full glass of semolina;

Unrefined sugar - 200 gr.;

160 gr. wheat flour;

Half a kilo of juicy pumpkin pulp;

Four large apples;

Finely ground cinnamon - 1/3 tsp. l.;

Sweet cream butter - 100 gr.;

Baking soda - 1/2 tsp

Cooking method:

1. Having peeled and seeds the fruits, grate them separately with a large grater.

2. In a bowl of suitable size, sift the flour, add the semolina and all the sugar, cinnamon and soda, mix. Divide into 3 equal parts.

3. Rub a small mold or a thick-walled pan without a handle with butter and spread a third of the loose mass along the bottom.

4. Lay out and carefully level the pumpkin chips on top, cover it with a part of the loose “dough”. Put grated apples on top of it and cover them with the remaining loose mixture.

5. Spread butter as evenly as possible over the entire surface of the future pie. You can freeze it in advance and grate it with a grater with large cells.

6. Place the cake pan on the middle level of the oven preheated to 180 degrees and bake for 50 minutes.

Pie with pumpkin and apples - "Colors of autumn"

Ingredients:

Pasteurized milk - 50 ml;

Four tablespoons of any honey;

100 gr. unrefined sugar;

8 tablespoons of water;

2 apples;

Peeled pumpkin pulp - 500 gr.;

Purchased ripper - 1 tsp;

350 gr. high quality wheat flour.

Cooking method:

1. First cut the pulp into cubes, and then chop with a blender. You can grate it with the smallest grater. After washing the apples, cut them to remove the cores and cut into neat thin slices, leave the peel.

2. Stir sugar in milk, pour in the egg, add the ripper, beat thoroughly. Enter the pumpkin with flour and beat everything well again with a whisk or blender. You can use a mixer.

3. Any refractory form, with a diameter of about 20 cm, rub with butter and sprinkle with ground breadcrumbs. Pour in the batter and smooth the surface with a spatula.

4. Gently place the apple slices on top in a spiral, skin side up, slightly press the flesh so that it is slightly immersed in the dough.

5. Put the roaster in the oven for 50 minutes, maintaining the temperature in it at 180 degrees.

6. Mix honey with water, place on moderate heat. Stirring constantly, boil for a minute and turn off the heat. Pour the pastry with the resulting syrup 10 minutes before cooking.

Pie with pumpkin and apples - "Autumn Mannik"

Ingredients:

Finely grated pumpkin - 1 cup;

Half a glass of sugar;

One glass of medium-fat kefir;

A glass of grated apples;

Wheat flour - 120 gr.;

Two eggs;

Fresh semolina - 200 gr.;

100 gr. thick cream, homemade;

A handful of light raisins;

Purified vegetable oil - 2 large spoons;

Ripper - 2 spoons;

A third of a spoonful of cinnamon crushed in a mortar.

Cooking method:

1. Pour semolina into slightly warmed kefir, mix and let stand for at least half an hour. The longer the mixture stands, the better the semolina will swell, and its grains will not be felt in the pie.

2. Lightly squeeze out the grated pumpkin pulp and mix it with chopped apples and sugar.

3. Soak raisins in hot water for 10 minutes, then squeeze them out and dry them.

4. Mix the flour sifted through a sieve with the ripper and cinnamon.

5. On low heat or using a water bath for the same purpose, melt the butter, cool it slightly, and beat well with eggs.

6. Add the apple-pumpkin mixture and raisins to the swollen semolina. Pour in eggs beaten with butter, add flour with other ingredients added to it and knead the dough. Add vegetable oil and stir immediately.

7. Apply a thin layer of cream on the walls and bottom of the mold, sprinkle them with breadcrumbs and shake off the excess.

8. After that, pour the dough into the prepared form and place it in the oven. Baking time 40 minutes.

Pumpkin and Apple Pies - Cooking Tricks and Useful Tips

Be sure, and best of all, more than once, sift the flour. This will saturate it with air, which will give additional lightness to baking.

If you need to add soda or baking powder to the dough, mix the powder with flour and only then reseed it. So they will disperse better on the test.

Be sure to apply a layer of butter on the bottom and walls of the molds. This will prevent sticking of the product and make it much easier to remove the finished cake from the mold.

If the pastry is still stuck, put the form on a damp cloth, such as a towel. After a quarter of an hour, the bottom will become a little damp and the product will slip out by itself.

Jellied pie with apples and pumpkin is an appetizing pastry with a delicate porous crumb, a juicy fruit layer, with a cinnamon flavor and a crispy thin crust.
A pie is prepared on the basis of a biscuit dough made from eggs, sugar and flour. Apples and pumpkins are recommended to be cut as thin as possible so that the fruits are baked and soft during the heat treatment.
The baked dessert must be cooled, then sprinkled with powdered sugar, poured with icing, or simply enjoy the light crunching of the top of the pie.
The recipe for the dish is quite simple, and the result is excellent!

Taste Info Pumpkin dishes / Sweet pies

Ingredients

Wheat flour - 1 tbsp.;
Eggs - 3 pcs.;
Sugar sand - 1 tbsp.;
Eggs - 3 pcs.;
Baking powder - 1 tsp;
Cinnamon - 3 tsp;
Pumpkin - 200 g;
Apples - 2 -3 pcs.

How to make Pumpkin Pie with Apples

Combine eggs with sugar. Beat with a mixer until the sugar is completely dissolved and no longer crunchy, and the mixture itself turns into a thick light cream. The more thoroughly the ingredients are whipped, the more magnificent our dessert will turn out.

Then remove the mixer, and in the egg mass, add in several steps the flour, sifted in advance and mixed with the baking powder. Gently mix the dough with a whisk or spoon. Its consistency should resemble store-bought thick sour cream.

For baking a jellied pie, it is convenient to use a silicone or split mold. If you are using the latter, then brush it with a thin layer of sunflower oil. Put the peeled and thinly sliced pumpkin on the bottom. Top with apple slices.

Sprinkle fruit generously with cinnamon. It harmonizes perfectly with pumpkin and apples.

Pour the contents of the form with biscuit dough and send it to the oven preheated to 190 degrees for 25-30 minutes.

Check the readiness of baking with a wooden toothpick: it will come out completely dry from a well-baked product, without sticky dough.

Cool the jellied pie and only after that divide it into portioned pieces and serve with tea.