Golden and sweet pumpkins and crispy and delicious apples are all good baking ingredients in this season. Only those who have eaten can appreciate the beauty of their compatibility. Two seemingly ordinary and unremarkable ingredients are made into pies, which are ordinary with a little elegance.

material

200g pumpkin puree

20 grams of unsalted butter.

Apple 1-2

Pie pie

20 g sugar

Proper amount of pectin or apricot jam (surface coating)

Making method of pumpkin apple pie

Peel the pumpkin, remove the seeds, steam it, cool it a little, and then sieve it.

Add sugar and butter and stir-fry until slightly dry. If the pumpkin filling is too dry, you can add some fresh cream and stir fry. If it is wet, do not use it.

Air dry the fried pumpkin stuffing and put it in a paper bag.

Put the cake crust on the mold, press out the shape and remove the extra edges.

Punch a small hole in the fork surface, cover it with plastic wrap, and put it in the refrigerator together with the mold 1-2 hours to relax. (can make the pie crust more crisp)

Squeeze the pumpkin filling into the pie in a spiral shape.

Peel, seed and slice apples.

Put it evenly on the pumpkin stuffing.

Bake in the oven 180℃ for about 60 minutes, take it out and coat it with pectin or apricot jam while it is hot.