Sunday Food: Pumpkin Filled Apple Pie
(Picture courtesy of uhkviid at flickr.com.)
Admittedly, I haven’t tried this yet here, but a recipe I received from a friend really intrigues me. At this time of year, pumpkins are still around but no longer the main feature, so using them is a good idea.
Have you ever filled a pumpkin? I have, but not with apple pie. That combines tastes I love, so it ought to be good. This one is thanks to Cindy, who keeps me in recipes, no link available.
APPLE PIE IN A PUMPKIN
apples (enough to fill pumpkin) – sliced
cinnamon (can be a mix of cinnamon, granulated sugar)
Reserve top of pumpkin. Remove seeds and pulp;
discard. Spray sides of pumpkin with spray butter
and rub in a few table spoons of brown sugar.
Layer apples, pinch of brown sugar and sprinkle
of cinnamon to the top. Bake @ 350 about 2-3 hours
Of course, I don’t advise actually throwing away the pumpkin seeds. Those can be roasted and eaten, separately.
She didn’t say what to do with the top, so I guess you put it back on to take pictures before you demolish the pie.
The family is groaning, I’m about to try another off the beaten track recipe, as soon as I get a small pumpkin.
First day of month tradition; Rabbit, Rabbit.