One thing I have yet to do in life is visit an apple orchard. I know.
I feel as though my childhood was somehow robbed of this experience and I’m set on redeeming it. Perhaps this month! But in the meantime, a friend of mine whose family grows their own graciously gifted me a giant bag of organic apples, so this will have to do for now.
Aren’t they beautiful?
I immediately knew what I wanted to do with them – make John’s all time favorite dessert: Apple pie! But with a twist.
To give the crust and filling a touch of pumpkin flavor, I added both pumpkin butter and pumpkin pie spice.
The result was an 8-ingredient apple pie with subtle pumpkin flavor and the perfect amount of sweetness and warmth. Mmm, this one is a winner, and a lovely pie to kick off fall baking.
For the crust – which is kept vegan with vegan butter – I attempted a lattice top! It was my first time trying my hand at this method and it certainly wasn’t the most beautiful thing to look at, but at least I tried!
You could also do a traditional top crust, or even a crumble! The filling is where it’s really at anyway.
This pie is a fall dream. It’s:
Warm
Sweet
Perfectly spiced
Loaded with apples
Pumpkin-infused
Perfect with coconut whip (or dairy-free ice cream)
& Seriously simple
If you’ve never made a pie before, this would be a great one for first timers! The apple filling is a no-brainer – just peel, cut, and toss with sugar + spices – and the crust is very basic.
Despite minimal effort, the result is super impressive. As in, make this pie and impress all your friends with your pie skills. Do it!
If you decide to usher in fall with this gorgeous pie, be sure to tell us! Leave a comment or take a picture and tag it #minimalistbaker on Instagram. We love seeing our recipes in your kitchens. Cheers!
Pumpkin-Spiced Apple Pie
Ingredients
CRUST:
- 2 cups flour (I used 1/2 unbleached all-purpose, 1/2 whole-wheat pastry)
- 1 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 3/4 cup cold vegan butter (divided)
- 2-6 Tbsp ice water
FILLING:
- 4 1/2 – 5 cups sliced, peeled apples (I like a mix of tart and sweet)
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1/3 cup sugar (I used part brown sugar, part cane sugar)
- 2 Tbsp pumpkin butter* (or sub pumpkin puree and add a bit more sugar + cinnamon)
- 1 1/2 Tbsp unbleached all-purpose flour
Instructions
- Preheat oven to 400 degrees F (204 C) and place a rack in the bottom 1/3 of your oven for optimal baking.
- Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter, and unbleached flour. Set aside.
- To prepare crust, whisk flour, salt, pumpkin pie spice and cinnamon in a large bowl. Then add cold butter and use a pastry cutter or fork to combine until crumbly.
- Add ice water 1 Tbsp at a time until a loose dough forms.
- Transfer to a floured surface and gently mold together with hands, handling as little as possible. Divide in two, making one (the bottom crust) slightly larger.
- Gently roll out the larger crust using only as much flour as needed, and carefully drape over a standard pie pan (mine is 9.5 inches) using a rolling pin to help transfer. Leave the edges hanging over and only trim areas of great excess and add those back to the other crust.
- Add the apple filling, reserving most of the excess liquid that’s formed, and then roll out the other crust.
- You can cut the crust into strips and do a lattice top (tutorial here), or just lay the whole crust over the apples for a traditional top, in which case you’ll need to poke several little holes with a knife to let steam escape.
- Use your fingers to crimp edges and then brush the pie lightly with water or dairy-free milk and dust generously with sugar.
- Bake for 45-50 minutes or until golden brown. Cover the edges with foil at the 30-minute mark so they don’t get too brown.
- Let cool completely before slicing or the filling will run – at least 3-4 hours. Best when fresh, but will keep for up to a few days. Serve with coconut whipped cream or your favorite non-dairy ice cream!
Notes
*Find some helpful pie crust tips here!
*For a crumble top pie, halve the pie recipe to just make a bottom crust and then top with this crumble recipe.
*For freezing, place pie in freezer right after assembling. Bake directly from frozen, but increase cook time by about 10 minutes.
*Nutritional information is a rough estimate.
Sam says
I make this every Fall now! The process is fun and I first started it when I was in college. It’s the perfect autumn dessert, full of flavor and spice. :3
How fun! We love that this recipe is a fall repeat in your kitchen, Sam! Thank you for sharing! xo
Manderz says
This was the first pie recipe I’ve ever attempted and I’ve been making it for 7 years now. People always love it! I made it yesterday for the 4th!
I’m trying to start baking with whole wheat flour exclusively, do you have any tips of using it in the recipe? I don’t want to ruin my go to apple pie, lol.
Amazing! We’re so glad you’ve been enjoying this recipe for so many years. Thank you for the lovely review! We prefer a mix of all-purpose flour + whole wheat pastry flour vs. only whole wheat, but you could slowly bump up the ratio of whole wheat pastry flour : all-purpose each time you make it to find a balance that’s right for you. Hope that helps!
Heather says
How would you suggest making this pie gluten free? Thanks!
Hi Heather, we’d suggest using our gluten-free pie crust recipe and maybe doing a crumble topping instead since GF pie crusts can be more finicky. But if you’re up for the challenge you could double the pie crust recipe and try the lattice top. Hope that helps!
cece says
Could I make the filling ahead of time & freeze it? Any changes you would recommend?
Hi Cece, we’re not sure about freezing just the filling, but it might work! For freezing the whole pie, place the pie in the freezer right after assembling. Bake directly from frozen, but increase cook time by about 10 minutes.
Stephanie says
Made this for Thanksgiving and everyone loved it. Made it with pumpkin purée and added a bit more sugar and cinnamon. Will definitely be making it again.
Love it! Thanks so much for the review, Stephanie!
Anna says
This pie makes a regular appearance at holidays and birthdays in our house – it’s always a smashing success. I double the filling (because really, the filling is the star of the show here) and bake for about 60 minutes. It looks massive at first but cooks down to the perfect amount of filling for a scrumptious apple pie!
Amazing! Thanks so much for the lovely review, Anna. So glad to hear this is favorite for you!
Heba Syed says
Preamble: this is the first pie that I have ever made from scratch. The recipe was super simple to follow. Although it was time consuming, it was well worth it in the end. I picked lady Alice and Fiji apples falling in line with sweet and tart as the recipe recommended. The dough was also very easy to work with. The aroma of cinnamon and apples spread throughout my home while the pie was in the oven it was delightful. This pie is the best pie I have ever eaten hands down. I ended up making a second pie immediately after tasting the first one since I had enough leftover ingredients anyway! I shared this pie with my parents, my brother, my boyfriend and a couple of my friends and the consensus was that the pie was AH-MAZING! The flaky buttery crust made a crunching sound when you broke into it (I watched enough food network to know that’s exactly what you wanna hear), and the ratio of apples to crust was an excellent balance. I used the pumpkin purée and it was such a nice touch, I also sprinkled a little extra pumpkin pie spice for more of a bold flavour (I can’t get enough pumpkin spice). All around excellent flavours and texture. I will continue making this recipe forever. Thank you for sharing!
We’re so glad you enjoyed it, Heba! Thanks so much for your lovely review! xo
Barbara says
Made this pie today (followed the recipe exactly) and it was such a hit! I used homemade pumpkin purée instead of the pumpkin butter (and compensated as indicated with a bit more cinnamon and sugar) and it still looked/tasted amazing. The lattice pie crust tutorial was so easy to follow, too! Thanks so much for yet another great recipe! You never disappoint!
Amazing! Thanks for sharing, Barbara!
Hazel & Harry says
Beautiful Pie! Do you think I could use oat flour instead of regular flour?
Hi, we think you could use it with a blend of other GF flours, but aren’t sure it would turn out on its own. Let us know if you do some experimenting!
Frances Edwards Mendez says
Hi, I am gluten free and I was wondering what the best option would be to substitute the regular flour?
We would recommend this crust!
Janet says
okay… so I posted earlier about the crust and that you should maybe double it, then I went on and finished saying maybe just practice more or make 1.5 versus the 1.
After tasting, wow delicious!! I have to include, that you don’t need to make 1.5 for the crust, but do make a little extra, especially if you are using the lattice method.
I am making this AGAIN next Saturday, in one week, for another delicious post Thanksgiving fiesta.
Do make this, and serve with so delicious whip cream (in the tub…it’s so much better than vegan cans of “cool whip,” it actually is in a tub so you don’t have to worry about it getting stuck in the can, the vegan canned versions always get stuck).
Janet says
So…the prep time… 20 min? Girlfriend, this took me 2 hours to prep all of my ingredients, peel / slice apples, get everything ready…and I didn’t even use the pumpkin butter–I made it before this year already and ran out–so I decided to use the pumpkin puree with more sugar and cinnamon per your dx (directions). But yo– this prep time be like way off. For real! I didn’t have too much liquid, but had enough I suppose and did my best not to pour it all in. I loved making this! The crust, I feel like the instructions are WAY off in terms of what to do with the ball of dough before you divide it!! I also feel that it is not enough for a good crust, I had trouble having enough for the bottom and the top. I did the lattice, option though. Sooo cute. Tonight I am having “a taste of thanksgiving” with garden roast (I love it and stock up on it every fall–for nights when I want that “holiday flavor–from the freezer–gone–vegan) with the pie for dessert, and at 6pm in 5 minutes that bad boy will be cooled for 3 hours so I will eat it around 7 or so. I am excited, and will post again about the TASTE. But for real, the prep time is loooonger. Unless you are a magical witch from Hogwarts! But, thanks for the recipe. It was fun to make! Also the link for the lattice–it cuts out, check your http and coding…tell your husband to fix that please :) The site itself from kitchen whatever it is might be off, you can always put a link to a youtube tutorial, I found a good one at https://www.youtube.com/watch?v=vwQYd2ljw-4 uploaded by
King Arthur Baking Company
62.9K subscribers
“How to weave a lattice pie crust” My suggestions for this video— rather than put the layers on and pull some back, just put one down, and the other (so every other) place it back before putting it down and then weave in that way. It saves it from breaking.
And be GENTLE with the crust like its gold—it’s delicate. I would double the crust recipe — or I can just keep practicing. Maybe not double, but at least do 1.5 versus the 1 recipe, add .5 to it. PEACE and Happy FALL
Janet! This is so helpful. We really appreciate the feedback. This is an older recipe we haven’t touched in a while but perhaps it’s time to go back and make some improvements. Glad it still turned out for you!
Elizabeth says
What is your recommendation for the best vegan butter to use for pie crust?
I have used coconut oil in the past but am thinking that vegan butter will give better flavor.
Thanks! <3
Hi Elizabeth, we’d recommend Earth Balance buttery sticks for this one. Hope that helps!
Jay says
Pie smelled and tasted great. With the exception of the crust, I followed the recipe to a T. The filling didnt liqueify at all, it was rather dry in fact. Is it supposed to be dry or juicy? Did I miss something? Will give it another go another time. Thanks for sharing the recipe xx
Hm, it should! Is it possible you used a very dry variety of apple?
Taylor S says
I have made this pie 5 different times and each time it gets the same rave reviews: so good, not too sweet, delicious, I can’t believe it is vegan! Definitely recommend.
Yay! We’re so glad you enjoy it, Taylor! Thanks so much for sharing!
Ashlee Hall says
I recently transition to a plant based diet. I’m a frequent baker, and am looking for substitutes to my current bank of recipes. Today I tried making this apple pie, the crust was extremely difficult to work with, and fell apart. I have a good idea of when to stop adding water when I had make a butter crust in the past. So I stopped adding water when it was at about that same consistency. I used frozen vegan butter and ice water. once I was done mixing the dough, I put it in the fridge for 15 minutes. Do you have any suggestions or another crust recipe that you feels works better?
Hmm, this crust can be a bit fragile as with most pie crusts (pre-baking you have to be ultra gentle with them). It’s a pretty basic crust recipe so I don’t see where it could have posed much trouble. However, we’ll give it a look to see if we can make some improvements! Thanks for the feedback, Ashlee!
Adrianne says
I madevthus for yesterday’s Thanksgiving. It was perfectly delicious! Thank you❤
Wonderful! Thanks for sharing, Adrianne!
peggy hakanson says
I was driven insane by the wonderful aromas while baking this…just heavenly! Thank you!
We’re so glad you enjoy it =)
Michelle says
I love the addition of pumpkin puree or pumpkin butter to the apple mixture; it’s a clever and tasty way to infuse that seasonal pumpkin spice goodness into a traditional apple pie. I used half vegan butter and half vegan shortening for my crust, then put it in the fridge overnight before rolling it out–it made a very flaky pastry, though pie crust using vegan butter makes it pretty difficult to handle in general, so you gotta be patient. My pie turned out a little on the dry end (I made a lattice upper crust), but nothing a little coconut ice cream couldn’t fix. All in all a very, very yummy dessert nonetheless, and a success at Friendsgiving :)
We’re so glad you enjoyed it, Michelle! Thanks for sharing!
Yvette Reaume says
I’m so proud of myself right now. I made this pie for our Christmas dessert and I can hardly wait to try it. The pastry was really easy to work with – I used Earth Balance sticks. I didn’t have any pumpkin puree, so I just dotted the apples with a few tiny pieces of Earth Balance. The lattice was really easy to roll out and it looks so pro! I will definitely keep this pastry recipe. Thanks Dana, I love your recipes!
Yay! We’re so glad to hear that, Yvette!
Stephanie says
It says butter divided, but I don’t see any further instructions about how and where to divide. What did I miss?
MISTY Thompson says
I could only find 100% pumpkin puree. What do I need to add spice/sweet wise to make like pumpkin butter? THANK YOU terrified but excited this will be my first apple pie tomorrow (I could not find the answer.)
Christina Stoltz says
What size pie dish do u use? Traditional or deep dish?
We use a standard 9.5 inch pan!
Amanda P says
This looks so yummy!
Could I substitute GF flour (I’m thinking Bob’s Redmill GF flour)? And could I use coconut butter in place of the vegan butter since that’s what I have on hand?
Jocelyn Spence says
This was excellent! I used a premade pie crust and chose the crisp topping. There were definitely no leftovers! Next time I’ll be sure to have some coconut whip cream to go with it.
Alexis C. says
Could you use ghee instead of the butter for the crust? or would it just fall apart?
Adrienne Fincher says
I made this pie today! I bought a bushel of apples last week so I’m on the hunt for the best apple pie? this was super easy and it turned out phenomenal…my kind of recipe! I used 1/2c lard and 1/4c organic butter. I also used fresh pumpkin puree instead of pumpkin butter. Thank you for the recipe!!
Yay! We are glad you enjoyed it, Adrienne!
Lisa Kugler says
Hi!
I made this. By far the easiest crust recipe yet and looked beautiful, the smell while baking was torturously delicious and we are eating it tonight for thanksgiving. Is it possible to heat it up in the oven??? If so what would you recommend? Low temp? Cover with foil? Just love a warm apple pie. Thanks
Hi Lisa, we think it should work covered with foil and baked at 350 for ~15 minutes.
Lisa Kugler says
Excellent thank you!!!! So excited to try this and it looks so pretty!
Libby says
How much extra sugar and cinnamon should I add if no pumpkin butter is available? And would it be the same amount of pumpkin purée as it would have been of pumpkin butter? Thank you!!
Erin says
I’m making this right now but I didn’t have any reserve liquid. Am I missing something??
It can sometimes happen naturally when you add sugar to apples. But if not, you should be fine!
April Jones says
A big hit in our family! Will definitely make again soon!
Mireille says
I made it today, I had some struggle with with the pumpkin butter (recipe) (my apparatus didn’t cooperate). The crust is too salty for me, I’m thirsty all night. The apples tasted nice. Love the spices!
Sus A says
Made This! It was a hit and sooo easy thank you!!!
Pooja Mehta says
This tasted wonderful! Brought it to an office potluck and everyone loved it :)
KG says
This was DELICIOUS! It was my first time making my own crust so that was a bit of a struggle, but it in the end it was totally worth it! I couldn’t find any pumpkin butter so I used pumpkin puree (with extra sugar and cinnamon) but next time I would add an additional tbsp or two. Thank you so much for the delicious recipe :)
Sandy says
Made this tonight and it was delicious!! My only question- is the crust supposed to crack as you are slicing?
Hi! It may, I would recommend trying a sharper knife in future as that may prevent it from cracking too much!
Mary Pastrana says
This recipe is awesome I wish I can put a pic of my rectangle Pie lolol. I will made this forever. My only suggestion leave the dough rest 2 or 4 hrs before working with it; as it helps it ride and become more soft.
Nichole Ferro says
Hello,
This looks amazing I can’t wait to make it. I was wondering if the crust would work with gluten free all purpose floweR?
Thanks,
Nichole
Hi Nichole! You can use gluten free flour!
Mary says
Thank You very much for this recipe I am trying it tomorrow. I love baking but I’ve never done an Apple Pie. Namaste. 10/21/2017
Natalia Stefanova says
Oh my goodness! We went to an apple farm this weekend – for Canadian Thanksgiving – and I was inspired to make my first home-baked apple pie. I searched for your take on this classic immediately because I needed an egg-free version and I knew you won’t disappoint. What a success! The pie is in the oven now – lattice work and all – and the aroma in the air is so delectable that I have no doubt it will be delicious. And, it was very very easy to make. I plan on using the left-over apple-sugar-cinnamon syrup from the filling as a “caramel” sauce on top and I can’t wait to dig in..
Mary says
Did you left the flour rest for an hr before working with it?
Natalia Stefanova says
Hi Mary, I didn’t and I have to say, the dough was a bit hard to work initially but as it warmed up in my hands – no problem. Another thing I noticed is that the crust got more delicious and flaky as the days went by and I rewarmed the pie. So next time I make this for guests, I will actually make it a day ahead.
Kristina Kalolo says
What type of vegan butter do you recommend for baking?
Valerie M says
I’ve used Earth Balance twice for this recipe and it’s been great! Where I live (Phoenix AZ), the Sprouts grocery store sells it in both tub containers and baking sticks, which makes it easy to measure.
EDmary says
I made this recipe two weeks ago because I had too many apples ( apple picking season). It my first time making a pie crust from scratch and my family approved. I’m not an apple pie pets but my fiancé is and he loved it. This recipe was truly perfect. I used the extra pumpkin purée because i didn’t have pumpkin butter.
Nicki says
Another great recipe, Dana! The perfect amount of sweetness. I used Cortland apples because that’s what my grandmother always said made the best pies. (I also used her recipe for the crust, just because it reminds me of her. I did a lattice) I will definitely make this again :)
Gloria says
Can I assemble it, freeze it then bake it?
If so, how long would I bake it for? Or am
I better off baking it then freezing it?
Hi Gloria! We haven’t tried it but maybe this will help?
Mania says
Please makes grams and mililiters for this recipe :)
Can I use your flour blend for this?
We haven’t tried it for this one! If you do, report back on how it goes Mania! :D
Elaine says
Is it necessary to use pumpkin butter/Purée in the filling? I’m not a huge pumpkin fan (one of the few!) and I’m terrible at baking. Is there something I can add in place of it, or should I just skip that ingredient? Thanks!! (:
Hi there! It isn’t necessary but definitely helps with flavor. If leaving it out, try adding more spices to taste. Good luck!
Annie says
I just made this last night and, man, it was delicious! I wanted to make a “tester” pie before making one for Thanksgiving. I always do this when vegan baking because you never know what you’re going to get but to be quite honest, everything I make from you Dana is fabulous! The filling was incredible–the only thing I need to work on is the crust. I think I need to add a bit of sugar to the dough and coat it a bit more on top because it wasn’t as sweet as I wanted it to be. But being my first vegan pie all by myself, plus I didn’t a successful lattice, I couldn’t be more happier! Thanks for always being my go-to girl for awesome vegan recipes!
Thanks Annie! xoxo
Edi [www.suncakemom.com] says
I so love the easiness of this and the fact that it can be kept for days. Likely even more if somebody can avoid picking up one every time he passes the kitchen…
Eden Passante says
The coconut whipped cream on top is a great added touch! Never did I think to put pumpkin, apple, and coconut in the same recipe. The flavors probably pop in this pie!
Kimberly says
Hi Dana,
I Made this recipe tonight with honey crisp and macintosh apples. I also substituted the unbleached flour for coconut and almond, and the sugar for coconut sugar, came out splendid! My guests and I loved it! Thank you for this recipe 2 of my seasons favorite apple and pumpkin pie blended. Deelish!!
Sarah says
What’s this recipe in metric? Thanks!
Hi Sarah, we published this recipe before we started including metric conversions, as you might see in newer posts! However, there are a number of resources online to help you convert the recipe, hope that helps!
BABS says
Hi,
I made your Vegan + GF Pumpkin pie the other day and I was wondering if I could use the same Bob’s Red Mill Gluten Free 1:1 Baking Flour for this pie crust?
Thanks,
BABS
Hm, I think that might work! I’m not sure how it will hold up if you’re aiming to do a lattice, maybe just keep it simple for the top? Let us know how it goes!
Kelley says
I made this for my boyfriends birthday as a healthier alternative to cake and we loved it! I used whole wheat flour instead of white, real locally made butter instead of vegan, and maple syrup (just less than 1/3 a cup) as a replacement for the sugar in an effort to eliminate refined sugar. If crust is a big deal to you the whole wheat might be a turn off, but we still loved the taste! I served it with vanilla gelato. He had a couple of friends over and they loved it too. The filling was delicious. I even tried the lattice top and made some extra crust to write “25” in the center! I would recommend making a little extra crust even if you aren’t making anything special if you want the edges to look plump, or just making sure you roll it thin enough. It was my first time making an apple pie and this website made it easy! Thank you Dana, please keep the incredible and inspiring recipes coming!!! :)
Kelley says
Oh and I also did not include the pumpkin spice because my boyfriend is not a fan of pumpkin flavors! I used almond butter as a substitution for the pumpkin butter, seemed to work well and did not have much of an almond taste :)
Jennifer McCue says
I made this with about 1/3 c homemade pumpkin purée that was leftover from my pumpkin pies, and I used pure maple sugar. It was sooooo good! I couldn’t wait for it to cool, but I got lucky and it didn’t run.
I did not have any “reserved liquid” from the fruit, maybe because I mixed everything at the last minute?
Used my Five Roses shortening pie crust recipe. No eggs, naturally vegan.
Tricia Heagele says
I’m making it now for Thanksgiving! I can’t wait to try it!
Kim says
All I have to say is Wow! Tested this out last night in preparation for thanksgiving. I brought it to my boyfriends family for after dinner. They still don’t know I’ve gone vegan and I have been for about two months now!
I wanted to get unbiased opinions so I chose to tell them the pie was vegan until after, which made it much easier to tell them that I was vegan as well :)
Everyone LOVED it! I thought it tasted better than the recipe I usually use (Grandma Ople’s) which used waaay more sugar on top of half a stick of butter. His mom mentioned how it’s not overly sweet, his brother and step dad don’t even like apple pie and they loved it and his sister in law stopped and said, “This is GOOD” after her first bite. I brought the rest home and my parents were kind of skeptical and they couldn’t even tell either.
-I used the Roll Out Pillsbury Pie Crust to save time dough (pun intended heh heh)
-I added a tsp of vanilla and equal parts apple pie spice to the other spices.
-After I loaded the apples into the crust I brought the leftover liquid to a boil to thicken so I could spread it on the lattice top. Didn’t look the prettiest and it made it harder to cut into so maybe I’ll drizzle it next go round.
This pie is wonderful, thank you so much! <3
Wonderful! Thanks for sharing, Kim! xoxo
Annalisa says
Would dolloping a couple tablespoons of vegan butter on the apples be a bad idea??
V says
This cake looks delicious! How would I make the pie crust gluten free ?
Thanks!
Megan says
Could you use gluten free flour for the crust?
Cindy says
Made this last night. I put back in half the reserve liquid and used cornstarch (w/ a little water to dissolve instead of flour). I should have poured all the liquid b/c the filling came out kind of dry and I couldn’t taste all the spices. The reserve liquid has a lot of the flavoring. Plus, the top crust was rather dry. Next time I’m going to leave the liquid w/ the filling and see if that doesn’t improve the flavor. Still “spiced”, but not quite pumpkin spice.
Reyna says
This has become our household’s favorite apple pie. Thank you so much for this recipe!
Robin says
I’m making it right now it’s the 3rd time I’ve made it I love it!
Hayley W says
I made these in a cupcake tin, and boy were they cute! I”m making these again for sure!
Yay!!!!
mrsdmk says
SOS ! I noticed in the instructions for the filling it says 1/4 tsp sea salt. But then in the directions it only says mix the spices,sugar,pumpkin butter,and flour with the apples. I assume that is when I should add the salt but I need to be sure. Am making this TOMMOROW so please answer soon! Also I have a question about the pumpkin butter…..could I add more than 2tbs (like 3 or 4 )? I love the pumpkin butter from Trader Joes. Happy Turkey Day everyone
Yes! Add it in with spices. I’ll fix that in the recipe! And for the pumpkin butter, you can add more, just know it can make your crust a little more moist.
Good luck!
Carrie says
Looks amazing – can’t wait to try this for Thanksgiving! One question: in step 7, you say to “reserve” the liquid from the apple/pumpkin butter mixture. Do I just toss it, or am I supposed to add it back in to the filling at some point? Thank you!
Great question! I did end up pouring it back over the apples right before putting the crust on top, just so it didn’t go straight into the bottom of the crust, but adding it back in at all is totally optional!
Carrie says
Got it – thank you!
Linda Bridgewater says
And use pumpkin butter?
Linda Bridgewater says
Will a gingersnap streusel go well with this pie? Homemade gingersnaps, of course.
Taylor O. says
I’m going to try this over the holidays I can’t wait! Can I add pumpkin spice to any crust recipe for the same effect? I want to use an olive oil based crust for this pie recipe and was hoping I could just add the spice to that dough for it to be similar. I’m so excited to try this out!
Meghan says
This recipe is awesome! I have made it several times this fall already and my family loves it! Even when I am too busy to make the crust from scratch and use *cough* store-bought crust *cough* the filling recipe mix of pumpkin and apple never disappoints. Definitely keeping this recipe for years to come!
Great! Thanks for sharing, Meghan!
Lynn Lovejoy at Order in the Kitchen says
I don’t even know where to start. Those flavors of pumpkin and apple together just make my heart happy. The photos are gorgeous and your lattice is freaking perfect! :) I have never been to an apple orchard either but I always envision it as a marvelous occasion. Maybe one day I will go! Pinning this pie for future reference ;)
Thanks, friend!!
Sunny says
i have never been successful with anything dough related but i actually did it!!! i don’t have instagram but would like to send you guys a pic.. i’m so proud of this!!! LOL i usually pick off the crust when eating a pie but the added spices made it so delicious and adding pumpkin to the filling was even better. thank you for this recipe :)
Yay! Glad you enjoyed this! Email a picture to dana (at) minimalistbaker (dot) com!
Emily says
I could eat half a pie RIGHT NOW. Just sayin’.
Kate @ Almond Butter Binge says
How have I never seen this before? Of course pumpkin and apples in a pie would be awesome, with all of that cinnamon tying everything together. Absolutely genius. Thanks for sharing!
Xandra ★ says
Pie complete! The filling is among the tastiest I’ve tried, but I just couldn’t get the dough to stop crumbling, so attempting a lattice top was out of the question. I used Flora spread, and I wonder if a harder butter would have been better. Yum! It’s officially autumn now :)
Gaby says
Love apples…love apple pie…love this!!!
Medha @ Whisk & Shout says
Yum! Love how you combined the two quintessential fall flavors :) I’ve been loving pumpkin butter recently, too!
Julie says
Making this right now! But in the prep instructions for the crust, you mention pumpkin butter… But it is not listed in the ingredients list. How much pumpkin butter? Can I replace it with pumpkin puree, as in the filling? Thank you :)
Julie, it’s been amended! You can add pumpkin butter (up to 1 Tbsp) into the crust, but I found it made it less flaky. Just stick with butter and the pumpkin pie spice!
Hannah says
Annnnd you’ve combine my two favorite flavors into one amazing pie. I’m going to have to try this ASAP. Thanks for sharing such a perfect fall recipe!
Lauren @ Jesus and a Side of Peanut Butter says
Yeeep. I love how you combine the best flavors all the time! This is the perfect fall dish. I might even try to sneak it into our Thanksgiving dessert… My family would go gaga over it I’m sure. Pinned!
Laura says
Looks great, I’ve never had pumpkin pie before, but what is pumpkin spice? I don’t think I could find that in Australia… What spices go into it?
Follow the link at the bottom of the post to find out! Oh She glows has a wonderful recipe.
Nicole says
This looks amazing! Definitely want to try it out for the holidays but trying to stay away from wheat, do you know if any of the gluten-free flours would work? There’s almond flour, coconut flour, oat flour and a gluten free mix made from some legumes and other things (Bob’s Red Mill)…just wondering if anyone knows which one (or mix of one) would work best?
In your instance, I would recommend a mix of gluten free flour, coconut flour and almond flour. Try this blend!
Kenz says
How much of each flour do you recommend?
jenna @ just j.faye says
Pumpkin and apple? You just can’t go wrong here. I this your lattice top turned out great! I always have such little patience with pie crust. I’m pretty sure if I tried a lattice it would be an absolute disaster. I’ll never know unless I try though…
Lisa @ Healthy Nibbles & Bits says
Dana, I can’t wait to try this! I always see discounted apples at the farmers market that I want to buy, but I have no clue what to do with them! I’ll try baking this over the weekend!
Let me know how it goes, Lisa!
Tia says
Looks amazing and I’m making this tonight!
One quick question:
You say in step three to add pumpkin butter to the crust, but you don’t have the amount listed under the crust ingredients. How much do you recommend?
Tina, sorry for the confusion. It’s been amended! You can add pumpkin butter (up to 1 Tbsp) into the crust, but I found it made it less flaky. I’d just stick with butter and the pumpkin pie spice if I were you. Good luck!
Sandy says
What is that vegan whipped cream on top? Recipes? Brand recommended?
Thank you!
S
Nicole says
I know if you take coconut cream in a bowl with a hand mixer, it will start forming whip cream. This is my go-to during the holidays.
You can buy the cream already separated at Trader Joe’s or put a can of coconut milk in the fridge overnight to separate the cream part out)
It’s coconut whipped cream! Find the recipe here. I’ll add it to the post as well.
Chelsea Dinsmore says
It turned out beautifully :).
Thanks, friend!
Elizabeth says
I’ve been looking at these pictures for about fifteen minutes at work with a slight hangover wondering if I can muster up the strength to make this when I get home. It looks so delicious. Maybe I’ll save it for the weekend.
Elaine @Flavour&Savour says
You’ve combined the best of both worlds–pumpkin and apple. Brilliant!
Erika F says
This recipe sounds delicious! Ive never made a pie before, and have really been wanting to. Would earth balance spread work for the butter?
I prefer using Earth Balance, but would recommend the buttery sticks because they’re designed for baking. But, in a pinch, the tub spread will work fine. Good luck!
Ceara @ Ceara's Kitchen says
I want that huge piece of pie in the picture right now (pie should always be cut in great 1/6th size pieces – YUM!)! Love that you made this crust vegan AND that there is pumpkin in the apple pie – yes! Pinned and will be making for thanksgiving!
Good call! This screams holiday dessert. Good luck!
Ksenia @ At the Immigrant's Table says
Gorgeous! I don’t think you did too badly with the lattice top, and I love the sneaky addition of pumpkin. It’s also been far too long since I’ve made apple pie – need to remedy that.
The Blonde Chef says
I LOVE apple pie! And this recipe is killing it with the added pumpkin. I bet it was insanely delicious! Definitely on my “to-make” list!
Danielle @ Chits and Chats and Chocolate says
Today, I am attempting my first lattice crust pie, although it’s cherry rhubarb, I’m starting to wish I had some pumpkin butter or puree on hand so I could make this! Oh well, next time…
Maryea {happy healthy mama} says
I think your lattice top is pretty! Nicely done. :)
Thanks, Maryea! It was a struggle but I’m glad I tried!
Katrina @ Warm Vanilla Sugar says
Oh man, I think the top turned out splendidly! Loving this pie!