Layered Amaretti Apple Pumpkin Pie

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One week until... well, one week until Thanksgiving Eve. Haha. I'm getting very excited. How about you? What are you making for your big feast? I'm baking a bourbon chocolate pecan pie, possibly another pie or pumpkin roll, and maybe some rolls. My parents usually handle everything else. Everything they make is always amazing. I'm pretty excited about the sweet potatoes with mini marshmallows.

Would I chose the sweet potatoes over the turkey? Absolutely. I would chose the stuffing and mashed potatoes over the turkey, too. I love turkey, but my mom's cornbread stuffing is amazing; she uses sage from her herb garden.

I don't want to speak too soon, but I *think* I don't have to work next Thursday! That's good because I have a lot of eating on my agenda that day.

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I'm sure a lot of you are planning your Thanksgiving menus this week. If you're looking for a dessert that's different than your typical pumpkin and pecan pies, then you might try this Layered Amaretti Apple Pumpkin Pie.

It all starts with a homemade, buttery, cream cheese pie crust. You could definitely use a frozen pie crust, though. Last week I tasted a pie crust made from Pillsbury's refrigerated pie dough rounds, and it was really good! I'm not going to hate on their pie crusts, because it tasted homemade to me.

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Anyway, after making your pie crust, your make the pumpkin filling by whisking up pumpkin puree, brown sugar, cream cheese, egg, and cinnamon, and placing it into your pie crust. <-- Easy as pie.

The pumpkin layer gets a quick bake, and then is topped with the apple filling made out of sliced apples, spices, and brown sugar. I usually use Galas for baking. They're always a reliable apple.

Next comes the amaretti topping, which I think we can all agree on, is the best part of the Layered Amaretti Apple Pumpkin Pie. Can I tell you something important? I had never eaten an amaretti cookie until a month ago. They are good! You have to try them if you haven't already. They are little Italian meringue cookies made from egg, sugar, and ground up almond or apricot kernels.

The amaretti topping is delicious; it's a combination of ground up amaretti cookies, almonds, butterscotch chips, oats, brown sugar and butter, all mushed up together before being sprinkled on top of the apple layer.

Bake for 1 hour and you have pie!! I had trouble resisting this one. I kept picking off the topping and eating it.

That's all I have for today. Are you making any unique pie recipes this Thanksgiving?

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Layered Amaretti Apple Pumpkin Pie

Crust
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
2 ounces chilled cream cheese
8 tablespoons chilled unsalted butter
2 tablespoons shortening

Pumpkin Filling
3/4 cup canned pumpkin puree
4 ounces cream cheese, softened
1/4 cup brown sugar
1 large egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Apple Filling
6 cups thinly sliced apples (Gala)
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground clove

Amaeretti Topping
1/2 cup coarsely ground amaretti cookies
1/2 cup coarsely ground almonds
1/2 cup butterscotch chips
1/3 cup old fashioned oats
1/4 cup brown sugar
4 tablespoons unsalted butter

To make the crust, in a food processor, pulse together flour, sugar and salt until combined. Add in cream cheese, butter and shortening, and pulse until combined and a dough ball forms. Shape dough into a flattened disc, wrap in plastic wrap, and chill in the freezer for 30 minutes before rolling out.

Heat oven to 350 degrees F. Roll out dough (using a rolling pin) on a floured surface, into a round – about 1/8-inch in thickness. Transfer dough round into a 9-inch deep-dish pie dish; fit into dish, and pinch and crimp dough edges (This doesn't have to be perfect because most of the crust will be covered up anyway.).

To make the pumpkin filling, in a medium bowl, whisk together pumpkin, cream cheese, brown sugar, egg, cinnamon and vanilla until well combined. Pour into pie crust. Bake 15 minutes; remove from oven.

To make the apple filling, in a large bowl, stir together apples, brown sugar, cinnamon, ginger, nutmeg and clove until well combined; place apple filling on top of pumpkin filling.

To make the amaretti topping, in a large bowl, stir together amaretti, almonds, butterscotch chips, oats and brown sugar until well combined; knead in butter, using your fingertips, until well incorporated and mixture starts to clump together. Sprinkle amaretti topping over apples. Bake pie 30 minutes, cover with foil, and bake an additional 30 minutes or until bubbly and golden brown.


18 comments:

  1. hmm we have a pie contest for our church thanksgiving potluck on sunday and i'm still deciding what to bring...think this is award winning? :) it looks SO good!

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  2. What a great recipe! If you like amaretti, you must try the soft kind. And have you ever had Amaretto di Saronno? It is amaretti to drink. Try it on the rocks, delic.

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  3. I am very excited to try this cranberry lime dessert: http://bakedbree.com/cranberry-lime-tart! I always try and make a different cranberry dessert in addition to all the traditional ones.

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  4. Emily this looks like the best. pie. ever. Seriously, apple, pumpkin & amaretti? Brilliant!
    xo
    http://allykayler.blogspot.com

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  5. Emily this looks so good!
    I think doing pumpkin/apple is such a great idea...best of both worlds:). Cream cheese crusts are the.best too!

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  6. Hi Emily,

    Glad to see you're using the cream cheese in the crust! The pie looks amazing. I'm off the hook for cooking this year. We're going to Cy's family's in Brooklyn and his sister never lets anyone else help cook. We just have to bring the wine. Have a great holiday!

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  7. omgeeeee....mouth is watering....this time youve truly out-done yourself! i just might make this...been designated pecan pie...which i LOVE...but this is tooo much....maybe just maybe...you know G-Ma Mutzie woulda loved this as almonds i think were her fav! :) hugs&kisses c hobbs-laabs

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  8. I won't be cooking again this year at all since once again I'm having T-day in Chicago with my BIL and his family and they always go out to restaurants. (My BIL is weird and hates home-cooked food. I guess that's because he's an even worse pickypants than his brother and I think in restaurants he can pay to have everything exactly how he wants it without offending the hosts.)

    I was thinking I'd like to make an apple pie just for the heck of it and you have me thinking I should definitely do it.

    Years ago I made a pumpkin-pecan pie from the Williams-Sonoma pie cookbook. It became my inspiration for the pecan sweet potatoes I make when I make T-day dinner.

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  9. yum, yum, yum! Cookie topping is quick and sounds delicious!

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  10. I love apple pumpkin combo pies because it means you don't have to choose which one to indulge in! The amarettis definitely MAKE this.

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  11. The topping on this pie looks amazing!!! I would eat it by the spoonful...or with ice cream on top...yum!

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  12. wow, wow! this sounds so amazing. What's not to love?! I think I'll have to make this. Conveniently, I'm supposed to be hosting a dessert party tomorrow!

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  13. Yum! I so love pie. This is my favorite time of year. I like how you combined the pumpkin with the apple. The cookies put it over the top...

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  14. pumpkin? apples? cookies on top? yes, please!

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  15. This sounds and looks soooo good! I've been testing out different pies lately and I definetly want to try this one! :)

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  16. that's a whole lotta crumble topping, and i like it! forget double crusts--they're too much of a hassle anyway. :)

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