In November 2017, Broadway in Cincinnati held a local contest encouraging local bakers to submit their best pie recipe that reflects the spirit of Jenna’s whimsical pies in the upcoming show WAITRESS.
Submitted by Jenny Huffman
It’s Thanksgiving and Fourth of July all rolled into one! A pumpkin caramel apple pie. There’s nothing quite like a true American tradition!
2 cups Granny Smith apples, thinly sliced1/4 cup granulated sugar2 tsp. flour1 tsp. lemon juice1/2 tsp. cinnamon
PUMPKIN PIE FILLING
1 1/2 cup pumpkin pie puree1 cup evaporated milk1/4 cup granulated sugar2 eggs, beaten2 tbl. melted butter3/4 tsp cinnamon1/4 tsp. nutmeg1/4 tsp. ginger1/8 tsp. salt
1/4 cup brown sugar1/4 cup granulated sugar1/4 cup lite corn syrup1/2 cup butter1/4 cup evaporated milk1 tsp vanilladash salt
Basic pie crust of choice
1. Preheat oven to 400 degrees
2. Make a deep dish pie crust of your choice and blind bake for 5 minutes.3. Remove the pie crust and set aside.
4. Peel the apples and cut into thin slices5. Combine sugar, flour, lemon juice and cinnamon6. Add apples and coat well7. Set aside
8. Whisk eggs in large bowl9. Add remaining ingredients until well combined10. Set aside
11. Combine brown sugar, sugar, corn syrup, butter and evaporated milk in a small pan12. On low, bring the mixture to a boil, stirring constantly for 15 to 20 minutes or until thick13. Remove from heat and stir in vanilla and salt14. Set aside
15. Pour apples into pie crust and and layer apples evenly across bottom16. Evenly pour the caramel sauce over apples and let it level off17. Pour pumpkin filling over the caramel apple filling, being careful not to overfill the crust (some filling may be left over depending on your pie crust
18. Bake for 15 minutes at 400 degrees19. At 15 minutes, turn the heat down to 350 degrees20. Bake for another 45 minutes21. Cool at least 1 hour before serving — best when cooled in the refrigerator for at least 2 hours