A modern heritage foodstead
You know, The One to wow your friends with at Thanksgiving. May-be.
This pie is more Rheese Witherspoon/Jennifer Garner than J-Lo. It’s beautiful in a comfortable, likable, companionable way that doesn’t threaten or challenge your eaters. Rustic Apple-Pumpkin pie needs no entourage; she will carry her own bag, thank you very much.
I know I’m odd – I like apple pie, but I don’t LOVE apple pie. I think it’s because usually, it’s just too apple cinnamon-ey which is just not my fave. The addition of roasted pumpkin strips to this pie pushes the apple sweetness into richness without tasting pumpkin-ey. And, the brown sugar and bourbon or rum keeps it sweet and spicy, but in a slightly different way than typical apple pie.
Whoops – is it a spoiler alert if you call it after you’ve already spilled the beans? Check out the printable recipe here.
If you’ve been reading for any time at all, you know I am a fan of the rustic pie – galette in fancy-foodie speak. No pie plate requiring a return, interesting and unique presentation, and best of all, the ability to add liquids after the baking is complete.
Why would I want to do that? If you love intensely rich fruit flavor, and dislike gelatin-ey, tapioca-ish thickened fillings, a rustic pie allows you to use the magic of maceration and reduction to make your filling unlike any other.
Don’t let me wander off topic with the dreamy maceration/reduction talk. If you want more of that, go here. This particular pie doesn’t require either – I’m just saying that for many pies made with juicy fruits, the maceration/reduction one-two punch is the reason I favor the rustic open crust approach.
I know you have a favorite pie made with pumpkin. You don’t want to hold out on us do you? Come on, tell us about it please…