Perfect pie for Thanksgiving

Martha Morrissey/Staff

No Friendsgiving meal is complete without a pie! Buying one from the store is lame, but attempting to make the pumpkin pie recipe passed down from your family just isn’t realistic. Do you even own a rolling pin? And even if you do, have you proved yourself worthy to be a keeper of your family’s sacred pie knowledge? We doubt it. Either way, we at the Clog recommend you try this pumpkin apple pie. It tastes like fall, but it’s different enough that you’ll still be craving your family’s pumpkin pie for actual Thanksgiving dinner.

What you’ll need:

Four to five apples (buy a combination of tart and sweet apples; we used Granny Smith and Pink Lady)

1/2 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/3 cup sugar

2 cups flour

1 teaspoon salt

1/8 to 1/4 cup canned pumpkin

2 premade pie crusts

1/8 cup coconut milk

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Martha Morrissey/Staff

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Martha Morrissey/Staff

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Martha Morrissey/Staff

What you’ll do:

  1. Defrost your pie crusts.
  2. Preheat oven to 400 degrees.
  3. Peel and chop the apples into bite-sized pieces.
  4. Mix the dry ingredients in a bowl, but reserve some cinnamon and pumpkin pie seasoning because you’re going to be using it later.
  5. Add the canned pumpkin and apple slices to the bowl and mix.
  6. Add this mixture into your pie shell.
  7. Cut the other pie shell into strips and use it to create a lattice on top on the pie.
  8. Lightly coat the top of the pie crust with coconut milk and sugar.
  9. Dust with cinnamon.
  10. Bake for 40 minutes.

Contact Martha Morrissey at [email protected].