Apple and Pumpkin Pie
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
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Make the pâte brisée by mixing the butter (60 g) with the flour and salt.
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Leave it to cool wrapped in plastic wrap or a covered container.
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Mix the rest of the butter with the sugar (panela) in a pot until it's dissolved, be careful not to burn the sugar.
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Add the butter and sugar mixture to the baking dish.
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Put the apples, cut in fourths, on the base of your baking dish, on top of the caramel.
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Squeeze in the thin slices of pumpkin.
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Use a rolling pin (if you have one, not like me 😅) to make a thin layer with your pâte brisée.
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Bake in the oven at 200ºC for 15 minutes.
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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.