Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp sea salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice-cold water
  • 2 large Granny Smith apples, peeled and thinly sliced
  • 1 tbsp butter
  • 2 tbsp maple syrup
  • 0.5 tsp ground cinnamon
  • 1 pinch salt
  • 15 oz pumpkin purée
  • 3 large eggs
  • 0.5 cup maple syrup
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt

Instructions:

  1. Pulse flour, salt, and sugar in a food processor. Add chilled butter and pulse until the mixture resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, until the dough just holds together.
  3. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  4. Roll out the dough and fit it into a 9-inch pie dish. Line with parchment paper and pie weights, then blind bake at 375°F (190°C) for 12 minutes. Remove weights and bake for another 5 minutes until the base is set.
  5. In a large non-stick skillet, melt 1 tbsp butter. Add sliced apples, 2 tbsp maple syrup, 0.5 tsp cinnamon, and a pinch of salt. Sear until apples are tender and caramelized.
  6. In a mixing bowl, whisk together pumpkin purée, eggs, 0.5 cup maple syrup, Greek yogurt, vanilla extract, 1.5 tsp cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  7. Arrange the caramelized apples evenly across the bottom of the pre-baked pie crust.
  8. Pour the spiced pumpkin filling over the apple layer, smoothing the top with a spatula.
  9. Bake at 350°F (175°C) for approximately 50-60 minutes or until the filling is set and the edges are golden brown.
  10. Allow the pie to cool completely before slicing to ensure a clean cut.