Posted by Cookie on October 22, 2001 at 19:10:32:
Skillet Pumpkin-Apple Pie
--------------------------------------------------------------------------------
Makes 8 servings
Pecan crunch topping:
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup chopped pecans
7 tablespoons unsalted butter, cut into pieces
Filling:
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
2 to 3 tablespoons all-purpose flour (see note)
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1/2 teaspoon salt
1 15-ounce can pumpkin
2 eggs
8 ounces sour cream (1 cup)
Apple layer:
2 tablespoons firmly packed brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 small golden Delicious apples, peeled, cored and sliced 1/8-inch thick
1 tablespoon unsalted butter
2 tablespoons granulated sugar
Ice cream and cinnamon sticks, grated (both optional)
Place a baking sheet on the bottom shelf of the oven. Place the oven rack for the pie on the second level up from the bottom. Preheat oven to 425 degrees.
To make topping: In a small bowl combine the sugars, flour, cinnamon, salt and pecans. Add the butter, and using 2 knives or a pastry blender, cut in the butter until the mixture is crumbly. Set aside.
To make filling: In a small bowl stir together the sugars, flour, cinnamon, pumpkin pie spice, ginger and salt. Set aside. In a large bowl, mix the pumpkin, eggs and sour cream until smooth. Stir in the dry ingredients.
To make apple layer: In a large bowl mix the brown sugar, cinnamon and flour; toss with apples to coat evenly. Melt the butter, over medium heat, in a 10- to 10-1/2-inch iron skillet or other ovenproof pan. Sprinkle the granulated sugar over the butter and cook 3 to 4 minutes, until just starting to brown. Top with the apples and remove from the heat.
Pour the pumpkin filling over the apples and scatter the crunch topping over the top, leaving about 1/4-inch border of pumpkin around the edges uncovered.
Bake 10 minutes, then lower the heat to 350 degrees. Bake 40 to 45 minutes, until a knife inserted near the center comes out clean. Remove to a wire rack and cool at least 30 minutes.
To serve, scoop out of the skillet and top with vanilla ice cream and grated cinnamon, if desired.
Note: For a softer pumpkin pie consistency, use 2 tablespoons flour. If you prefer a firmer pie, use 3 tablespoons.
From "B. Smith: Rituals & Celebrations"