Thanksgiving Apple and Pumpkin Pie

Thanksgiving Apple and Pumpkin Pie

I know that celebrating Thanksgiving is a bit of a controversial topic nowadays.
 Apple and pumpkin pie
 
I understand the underlying causes of the first celebration, but I also believe that giving thanks is a great excuse to celebrate.
 Apple and pumpkin pie
 
So, acknowledging that fact, I decided to incorporate pumpkin as an homage to Native Americans in my apple pie recipe this year. 
 Apple and pumpkin pie
 
In Spain, Thanksgiving is something we don’t really celebrate.
 Apple and pumpkin pie
 
It’s become something known because of films and tv series, but also because of the recent incorporation of Black Friday. 
 Apple and pumpkin pie
 
For me, it has always been a great excuse to celebrate gratitude, because I’m a very grateful person.
Apple and pumpkin pie
I’ve never celebrated Canadian thanksgiving for the simple fact that the date is in October, and with my birthday and Samhain going on…I liked November better.
 Apple and pumpkin pie
 
So, in my case, Thanksgiving represents exactly what the word says: Giving thanks. No historical connotations, no family gatherings, no friendsgiving or palsgiving or whatever you can think of. Just giving thanks. That’s all. 
 Apple and pumpkin pie
 
This one is actually a Tarte Tatin, more or less.
 Apple and pumpkin pie
 
Adding the pumpkin makes the acidity of the apples pop up. The contrast with the thin and broken crust, that is there just to add a little bit of extra luxury to the already delicious fruits and veggies. 
 Apple and pumpkin pie
 
As you can imagine if you know me…there’s far less sugar in this recipe than any other traditional apple pie. Also, less crust to make it as focused on the veggies and fruit as possible. 
 Apple and pumpkin pie
 
If I’m honest, my intention was to make a thin crust that covered the whole dish, but I didn’t have a roller pin. I know, I don’t bake that often.
 Apple and pumpkin pie
 
Nonetheless, as happened to the first brownie ever, not having enough crust was perfect for making it crumbly and light. The result was even better than a traditional Tatin for me. I don’t really love eating too much dough, I like the fruit instead. 
 Apple and pumpkin pie
 
The dollop of yogurt or fresh cheese makes the difference. Of course, if you are vegan make sure you substitute it for plant-based yogurt. But try to use one that is a little bit acidic. 
 Apple and pumpkin pie
 
On top add some green herbs. I had my lavender plant begging me to use it and I really think the combination was perfect, but I’m guessing thyme, mint or sage would be a great option too. 
 Apple and pumpkin pie
 
Of course, you don’t have to make this dessert to celebrate thanksgiving (or any other ocassion) because it’s something you can cook any day. It’s very easy and comforting. 
 Apple and pumpkin pie
 
My pro tip would be making a herbal tea with lavender in order to make those flavours stand out even more. But on its own, with cacao or mulled wine or cider is a great choice too. 
 Apple and pumpkin pie
 
As I always say, before you leave, make sure you check out some other recipes. 
 
Apple pumpkin pie
 
 Raw vegan gluten free carrot cake
 
thanksgiving side dish
Or this Vegan Callos that everyone loves in a rainy day:
 Callos veganos
 
If you make any of these recipes, don’t forget to tag me on instagram, facebook and twitter. Feel free to share any of these photos on pinterest and you can follow me there too. 
 
 
apple pumpkin pie
Print

Apple and Pumpkin Pie

Course Dessert
Cuisine American, French, Thanksgiving, Traditional
Keyword dessert, french, tarte tatin, Thanksgiving, vegetarian dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author silviafooding

Ingredients

  • 45 g butter (you can use coconut oil to make it vegan)
  • 45 g panela (or brown sugar)
  • 500 g apples (russet is a good option)
  • 100 g pumpkin or squash thinly sliced

For the pâte brisée

  • 60 g butter (again, you can use coconut oil)
  • 120 g flour
  • 1 pinch salt

Instructions

  1. Make the pâte brisée by mixing the butter (60 g) with the flour and salt.

  2. Leave it to cool wrapped in plastic wrap or a covered container.

  3. Mix the rest of the butter with the sugar (panela) in a pot until it's dissolved, be careful not to burn the sugar.

  4. Add the butter and sugar mixture to the baking dish.

  5. Put the apples, cut in fourths, on the base of your baking dish, on top of the caramel.

  6. Squeeze in the thin slices of pumpkin.

  7. Use a rolling pin (if you have one, not like me 😅) to make a thin layer with your pâte brisée.

  8. Bake in the oven at 200ºC for 15 minutes.

  9. If it's not golden brown yet, bake for another 15 minutes at 250ºC. If it's a bit golden, leave the temperature at 200ºC and bake until golden brown.

Recipe Notes

If yu don't have a rolling pin, a cylinder like a glass will help you.

This recipe can be easily made vegan by using coconut oil. If you don't like it to have that coconut flavour, there's options like vegan butter and some coconut oils that aren't raw.

 

 
Don’t forget, above all, have fun and keep fooding!
 
Apple pumpkin pie
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