Autumn Apple Pie with Pumpkin Puree and Gingerbread Crumble - photo 1
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Autumn Apple Pie with Pumpkin Puree and Gingerbread Crumble

Desserts Cakes and Bakes 90 min Medium 8 wyświetleń ~31.11 PLN - (0)
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Description

A traditional, seasonal apple pie that combines classic apple filling with a delicate pumpkin mousse and aromatic crumble reminiscent of gingerbread spices. The shortcrust pastry creates a buttery, crunchy base, with soft, slightly tart apples sautéed with cinnamon and ginger in the middle, while the addition of pumpkin adds creaminess and seasonal color. This dish is perfect as a dessert for family gatherings on cooler days, served with whipped cream or vanilla ice cream. The bold spicy aromas and contrasting textures (crunchy crumble vs. juicy filling) make the pie visually appealing and inviting to taste.

Ingredients Used

Ingredients (17)

Servings:
8
  • Wheat flour 370 g
  • Butter 260 g
  • Powdered sugar 70 g
  • Egg 1 szt.
  • Apples (local, firm varieties) 1000 g
  • Pumpkin puree 300 g
  • Brown sugar 120 g
  • Potato flour 30 g
  • Lemon juice 30 ml
  • Ground ginger 2 g
  • Brown sugar for the crumble 40 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 4 g
  • Nutmeg (grated) 1 szczypta
  • Gingerbread spice (blend) 4 g
  • ✨ Opcjonalne
  • Heavy cream 30% (optional) 200 g
  • Chopped walnuts (optional) 50 g
💰 Szacowany koszt dania: ~31.11 PLN (3.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients for the shortcrust pastry: sift the flour into a large bowl. Cut the cold butter into cubes (about 1 cm in size). Add powdered sugar and 3 g of salt to the flour. Mix with your dry fingers to combine the ingredients. Add the butter cubes and rub them with your fingers or chop with a knife until the mixture resembles coarse crumbs (with visible pieces of butter the size of pea grains).

Ingredients: Wheat flour, Butter, Powdered sugar, Salt
Use a pastry board or a large bowl. It's best to work quickly so that the butter stays cold — warm butter will make the dough greasy and less crumbly. If you have a food processor, use the knife (pulse) to cut the butter.
2

Add one whole egg (60 g) to the crumbled flour with butter. Quickly knead the dough with a fork or your hand — first combine the center, then gather the flour from the sides. If the dough seems too dry, add 10-20 ml of cold water, one tablespoon at a time. When the ingredients come together into a compact ball, slightly flatten it, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes.

Ingredients: Egg, Butter, Wheat flour
Use a wooden spoon, a pastry knife, or a mixer with a dough hook. Do not knead for too long — just enough for the ingredients to combine; overworking the dough will make it tough after baking.

Filling

3

Prepare the apples: peel them, remove the cores, and cut them into eighths, then into thin slices (about 5 mm thick). Place the sliced apples in a large bowl and drizzle with lemon juice (30 ml) to prevent browning.

Ingredients: Apples (local, firm varieties), Lemon juice
Use a sharp knife and a large cutting board. If the apples are very juicy, gently drain the excess juice before sautéing, but keep the juice for later use.
4

In a large skillet, heat 30 g of butter over medium heat (the skillet should be 26-28 cm). Add the apples and sauté for 6-8 minutes, stirring every 1-2 minutes, until the slices soften and begin to caramelize slightly. Add 80 g of brown sugar, 4 g of cinnamon, 2 g of ginger, and 1 g of grated nutmeg. Stir for 2-3 minutes until the spices evenly coat the apples and the sugar dissolves.

Ingredients: Apples (local, firm varieties), Butter, Brown sugar, Ground cinnamon, Ground ginger, Nutmeg (grated)
Use a heavy-bottomed pan; if the apples start to burn, lower the heat and add 1-2 tablespoons of water. Properly sautéed apples will be soft but not falling apart and coated in a shiny syrup.
5

When the apples are soft, remove the pan from the heat. Add 300 g of pumpkin puree to the hot apples and mix well. In a separate small bowl, dissolve 30 g of potato starch in 2 tablespoons of cold water (about 30 ml) to make a smooth paste, pour it into the apples and mix quickly. If the mixture seems too thick, add 1-2 tablespoons of lemon juice or water. Let the filling cool slightly (about 10 minutes).

Ingredients: Pumpkin puree, Potato flour, Lemon juice, Apples (local, firm varieties)
Potato starch will prevent excessive juice from leaking out during baking. If you are using very moist pumpkin puree, add a little more potato starch, but do it gradually — too much thickening will make the filling rubbery.

Gingerbread Crumble

6

Prepare the crumble: in a bowl, combine 70 g of all-purpose flour (part of the total), 80 g of cold butter cut into cubes, 40 g of brown sugar, and 4 g of gingerbread spice. Rub the butter into the flour with your fingers until you achieve a coarse texture with larger and smaller pieces (the crumble should be varied so that it is crunchy after baking).

Ingredients: Wheat flour, Butter, Brown sugar, Gingerbread spice (blend)
You can perform this step in a food processor using the pulse function or manually. It's important that the butter is cold — too soft butter will result in a uniform, greasy mixture instead of a crumbly topping.

Assembly and Baking

7

Preheat the oven to 180°C (top-bottom, without fan). Take the shortcrust pastry out of the fridge for 5 minutes to soften slightly (it should still be cold). On a floured surface, roll out the pastry to about 3 mm thick into a circle large enough to line a springform pan with a diameter of 24-26 cm and sides up to a height of 3 cm. Transfer the pastry to the pan, press down the bottom and edges, and trim off the excess pastry. Using the bottom of a spoon or a fork, gently prick the bottom in several places (this will prevent it from puffing up).

Ingredients: Wheat flour, Egg, Butter
Use a springform pan with a diameter of 24-26 cm. If you don't have a rolling pin, evenly flatten the dough with your hand. Do not press too hard so that the bottom does not become too hard after baking.
8

Spread the slightly cooled apple-pumpkin filling evenly over the lined base. Sprinkle the topping carefully so that larger clumps and fine crumbs of the crumble are visible — this will ensure a contrast of textures.

Ingredients: Pumpkin puree, Apples (local, firm varieties), Wheat flour, Brown sugar, Gingerbread spice (blend), Chopped walnuts (optional)
Use a spoon or spatula to evenly spread the filling. Additionally, you can add chopped walnuts on top before the crumble for crunch (optional).
9

Place the dish in the preheated oven and bake for 40-50 minutes. After 25 minutes, check the top — if the crumble is browning too much, loosely cover the dish with aluminum foil. The cake is done when the crumble is golden brown and the filling jiggles gently when touched (use a wooden toothpick inserted in the center — it should come out with slightly moist crumbs, but not with liquid juice).

Ingredients: Brown sugar, Gingerbread spice (blend), Wheat flour, Pumpkin puree, Apples (local, firm varieties)
Use the convection setting only if your oven usually bakes unevenly — in this recipe, the top-and-bottom mode is preferred. Check the cake starting from the 40th minute to avoid drying out the crumble.

Cooling and Serving

10

Remove the apple pie from the oven and leave it in the pan on the baking sheet to cool for 15 minutes (removing it from the pan too abruptly may cause the center to collapse). After 15 minutes, gently remove the ring of the springform pan (if using a springform pan) and set the cake on a wire rack to cool completely (about 1 hour).

Use a cooling rack to prevent the bottom from getting soggy. If you want to serve the cake warm, wait at least 30 minutes so the filling isn't too runny.

Decoration and serving

11

Before serving, optionally whip 200 g of heavy cream until stiff with 1 teaspoon of powdered sugar (if using). On a plate, place portions of the cake, add a dollop of whipped cream, and sprinkle everything with chopped, lightly toasted walnuts.

Ingredients: Heavy cream 30% (optional), Chopped walnuts (optional)
Whip the cream cold, in a cold bowl for better stability. Additionally, you can serve vanilla ice cream instead of whipped cream.

Storage

12

If not served immediately, store the chilled apple pie covered in the refrigerator for up to 3 days. Before serving, take it out for 30 minutes to room temperature so the filling warms slightly and the flavors are released.

Do not freeze the cake with whipped cream; portions without toppings can be frozen for a maximum of 1 month (wrap tightly in foil).

Fun Fact

💡

Apple pie is one of the most popular homemade cakes in Poland; combining it with seasonal additions like pumpkin or spice blends is a modern variation on the traditional dessert that has appeared in home kitchens with the growing availability of pumpkin puree.

Best for

rodzinne spotkania jesienne świąteczne popołudnie kawiarniane desery przy herbacie

Tips

🍽️ Serving

Serve slightly warm (30–40 minutes after taking it out of the fridge) with a dollop of whipped cream or a scoop of vanilla ice cream. For contrast, serve thinly sliced fresh pears or caramelized apples on the plate. Sprinkling a little powdered sugar on top just before serving will add an elegant touch.

🥡 Storage

Store in the refrigerator for up to 3 days covered with plastic wrap or in an airtight container. Do not add whipped cream before storing. For reheating, use an oven preheated to 150°C for 8-10 minutes — do not use a microwave, as it will cause the cake to become soggy.

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