🍰 Autumn Pumpkin Apple Pie

Name: Autumn Pumpkin Apple Pie
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 2 pcs; butter 225 g; Icing sugar 75 g; Salt pinch; Wheat flour, Type 405 250 g; Baking powder 1 tsp; Hazelnut kernels, whole 40 g; Lemons 1 pcs; Hokkaido pumpkin 500 g; Apples, red 2 pcs; Cinnamon 2 tsp; Raisins 70 g; Milk 2 tbsp

396 kcal · 30 min · 4 servings

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Ingredients

Eggs 2 pcs
butter 225 g
Icing sugar 75 g
Salt pinch
Wheat flour, Type 405 250 g
Baking powder 1 tsp
Hazelnut kernels, whole 40 g
Lemons 1 pcs
Hokkaido pumpkin 500 g
Apples, red 2 pcs
Cinnamon 2 tsp
Raisins 70 g
Milk 2 tbsp

Instructions

1. Separate the eggs. Use the egg whites for another dish.
2. Mix soft butter, egg yolks, powdered sugar, salt, flour, and baking powder in a bowl until you have a smooth dough.
3. Place the dough in the refrigerator for at least two hours.
4. Chop the hazelnuts coarsely.
5. Wash the lemon thoroughly.
6. Grate about one teaspoon of lemon zest.
7. Cut the lemon in half and squeeze out the juice.
8. Wash the pumpkin.
9. Cut the pumpkin in half and remove the seeds.
10. Peel the apples.
11. Core the apples.
12. Grate the pumpkin and apples coarsely.
13. Place the grated mixture into a bowl.
14. Add lemon juice, lemon zest, one teaspoon of cinnamon, sugar, raisins, and hazelnuts.
15. Mix all ingredients well together.
16. Preheat the oven to 180 degrees Celsius with top and bottom heat.
17. Lightly dust a work surface with flour.
18. Roll out the dough on the floured surface.
19. Grease a pie or springform pan with a diameter of 26 centimeters.
20. Line about two-thirds of the dough into the pan.
21. Prick the dough base several times with a fork.
22. Spread the pumpkin-apple mixture over the dough base.
23. Cut out Halloween pumpkin shapes (approx. 4 x 4 cm) from the remaining dough.
24. Fill a small bowl with milk.
25. Dip the bottom side of the dough pumpkins briefly into the milk.
26. Place the milk-dipped pumpkins closely together on the surface of the pie.
27. Leave small gaps between the pumpkin pieces to allow steam to escape.
28. Brush the remaining dough surface with the rest of the milk.
29. Bake the pie in the oven for about one hour.
30. Cover the surface with aluminum foil towards the end of baking time if it gets too dark.
31. Let the pie cool completely on a wire rack.

Nutrition per serving

kcal: 396
Protein: 8 g · Fett/Fat: 18 g · Carbs: 55 g