Recipe: Skillet Pumpkin-Apple Pie with Pecan Crunch (B. Smith)

SKILLET PUMPKIN-APPLE PIE

"People don't bake pies anymore, because they think it is too hard or
time-consuming, so I wanted to make it as fast and easy as possible."

FOR THE PECAN-CRUNCH TOPPING:
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup chopped pecans
7 tablespoons unsalted butter, cut into pieces
FOR THE PUMPKIN FILLING:
1/3 cup granulated sugar
1/3 cup brown sugar
2 to 3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons pumpkin-pie spice
1 teaspoon ground ginger
1/2 teaspoon salt
1 (15 ounces) can solid-pack pumpkin
2 eggs
8 ounces sour cream
FOR THE APPLE LAYER:
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 small Golden Delicious apples, peeled, cored and sliced 1/8 inch thick
1 tablespoon unsalted butter
2 tablespoons granulated sugar
vanilla ice cream (optional, for serving)

Place a baking sheet on the bottom shelf of the oven. Place the oven rack for the pie on the second level up from the bottom. Preheat oven to 425 degrees F.

TO MAKE THE PECAN-CRUNCH TOPPING:
In a small bowl combine the sugars, flour, cinnamon, salt and pecans. Add the butter, and using two knives or a pastry blender, cut in the butter until the mixture is crumbly. Set aside.

TO MAKE THE PUMPKIN FILLING:
In a small bowl, stir together the sugars, flour, cinnamon, pumpkin pie spice, ginger and salt. Set aside. In a large bowl, mix the pumpkin, eggs and sour cream until smooth. Stir in the dry ingredients.

TO MAKE THE APPLE LAYER:
In a large bowl, mix the brown sugar, cinnamon and flour; toss with apples to coat evenly. Melt the butter, over medium heat, in a 10- to 10 1/2-inch iron skillet or other oven-proof pan. Sprinkle the granulated sugar over the butter and cook 3 to 4 minutes, until just starting to brown. Top with the apples and remove from the heat.

Pour the pumpkin filling over the apples and scatter the crunch topping over the top, leaving about 1/4-inch border of pumpkin around the edges uncovered.

Bake 10 minutes, then lower the oven temperature to 350 degrees. Bake about 40 to 45 minutes, until a knife inserted near the center comes out clean. Remove to a wire rack and cool at least 30 minutes.

Serve with vanilla ice cream, if desired.

Makes 8 servings
Source: B. Smith: Rituals and Celebrations by Barbara Smith