WAITRESS Pie Recipe: Thanksgiving Independence Pie

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 sliced
1/4 cup granulated sugar
2 tsp. flour
1 tsp. lemon juice
1/2 tsp. cinnamon


1 1/2 cup pumpkin pie puree
1 cup evaporated milk
1/4 cup granulated sugar
2 eggs, beaten
2 tbl. melted butter
3/4 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. salt
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup lite corn syrup
1/2 cup butter
1/4 cup evaporated milk
1 tsp vanilla
dash 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 slices
5. Combine sugar, flour, lemon juice and cinnamon
6. Add apples and coat well
7. Set aside
8. Whisk eggs in large bowl
9. Add remaining ingredients until well combined
10. Set aside
11. Combine brown sugar, sugar, corn syrup, butter and evaporated milk in a small pan
12. On low, bring the mixture to a boil, stirring constantly for 15 to 20 minutes or until thick
13. Remove from heat and stir in vanilla and salt
14. Set aside
15. Pour apples into pie crust and and layer apples evenly across bottom
16. Evenly pour the caramel sauce over apples and let it level off
17. 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 degrees
19. At 15 minutes, turn the heat down to 350 degrees
20. Bake for another 45 minutes
21. Cool at least 1 hour before serving — best when cooled in the refrigerator for at least 2 hours

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