Pumpkin – Apple Pie with Sprinkles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter
- 2 egg yolks, beaten
- 75 grams sugar
- 1 pinch (s) salt
- 1 tablespoon water
- 1 large pumpkin (se)
- 3 apples
- Maple syrup
- cinnamon
- some water (sugar water)
- 100 grams flour
- 70 g suar
- 70 g butter
- possibly sugar, brown
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the dough, put the flour, sugar and salt together in a mixing bowl. Add the butter in pieces and knead into the flour-sugar mixture. When the dough becomes crumbly, add the beaten egg yolks and water to the dough until it becomes soft, non-sticky. Then cover this dough and place it in the refrigerator for about 15-30 minutes.
- In the meantime, divide the pumpkin, peel and cut into large cubes. Then boil them in a saucepan with sugar water until soft. The time depends on the size of the cubes, approx. 15-20 minutes. Just test it, it can get really soft. Peel the apples and cut into small pieces.
- When the pumpkin is soft, drain and drain well (!). Then mash it with a good dash of maple syrup and cinnamon. You can do this either with the potato masher or with the food processor. If you like, you can add a little brown sugar.
- Then roll out the dough and place in a greased springform pan. The rim doesn`t have to be very high because the cake won`t rise. Then spread the chopped apples on the floor. Put the slightly cooled pumpkin mixture on top. If the mixture is still very watery, simply squeeze it out by hand and then pour it into the springform pan. Press down well.
- Form the crumble from the flour, butter and sugar and place on top of the mixture. Then bake the cake on the lower to middle rack at 190 degrees for about 50 minutes.
- The cake tastes best served warm with vanilla ice cream.
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