My favorite autumn recipe for a simple and quick pumpkin pie with apples. There is a thin crumbly dough and a soft, delicate filling, which combines sweetness, light sourness and spices. Sometimes, in the mood, I decorate this pie with whipped cream or protein cream.
Ingredients
- Chicken eggs - 2 pieces
- Sugar - 50 g
- Vegetable oil - 80 ml
- Flour - 300 g
- Salt - 2 pinches
- Baking powder - 1 tsp.
Step-by-step cooking recipe
Beat the eggs, 50 g of sugar and salt with a mixer until the mass increases in volume. Add vegetable oil and mix again.
Enter the sifted flour with baking powder into the dough, knead thoroughly and divide the dough into two parts, and the second is smaller.
Wrap both parts in clingfilm and refrigerate for about 40 minutes.
Peel and slice the pumpkin into a small cube. Add sugar, put on the stove and boil for 20-30 minutes.
Chop the pumpkin with an immersion blender and, as necessary, pour in a little water or cream for consistency – if you want a more liquid filling.
Roll out most of the dough into a mold and form the sides. I have a diameter of 20 cm.
Arbitrarily slice the apples, put them on the dough and pour the pumpkin mass on top.
Roll out the second piece of dough thinly and cover the filling, and pinch the edges. Alternatively, grate the second piece on a grater and fall asleep.
Bake the pie for about half an hour at 25 degrees. I advise you to serve it with a ball of ice cream.
