It's that Pumple Pie Time of Year!

It's almost pumple pie season, and here's the recipe - by popular demand! This is my very own recipe I created a few years ago after baking some apple slices into pumpkin bread. It was so good, it inspired me to add pumpkin to apple pie filling. But first, there are a few simple rules to help optimize your pumple pie experience.

The RULEZ

1. No making Pumple Pie before October. Why would you do anything with pumpkin when there's still rhubarb out there??

2. Use whatever sweeteners you like, however, the official recommendation is to combine maple syrup, Splenda or Truvia, and brown sugar. Be sure not to make it too sweet, otherwise you'll drown out the flavor. "Sweet" is not a flavor!

3. You can make it as organic, gluten-free or sugar-free as you like. That said, make sure that whatever flour you add to the filling has a binding agent in it. I use unbleached all purpose flour because I have no problem with gluten in small amounts. It's only a 1/8 c of flour.

4. I find pumple pie is better with a whipped topping than ice cream. I bite the bullet and use whipped cream, but you do you and use whatever you like.

5. This is a "from scratch" recipe, so it takes several hours -- but it is SO worth it!! Invite some friends over to chat and hang out and have tea while you cook. Yes. This is a rule. :)

On your marks....

Preheat the oven to 350 *F / 175 *C. TIP: Make the crust while the filling is cooking.

Get set...

.....The Filling

6 largish apples. I used Gala or Fuji apples. Core and peel. Slice them thinly. I usually get 3 slices out of each section cut with the apple corer thing pictured below.

1/4 c butter

1/4 c coconut oil

1/4 c maple syrup. Honey is good, too. If you substitute anything for this ingredient, be sure it's wet, for example, agave syrup.

1/4 c brown sugar

1/8 c of Truvia or Splenda.

1/4 of pumpkin puree.

2 tbsp of cinnamon. Ground. Obviously. Picking cinnamon splinters out of your gums no es bueno.

1 tbsp of pumpkin pie spice

1/2 tbsp vanilla extract

1 tsp of nutmeg

1/2 tbsp sea salt

Put in a 2 quart sauce pan on a medium-low heat. Stir frequently for an hour and a half or longer. But don't let the steam escape! Keep a lid on it when not stirring. If it seems to be getting dry, splash in 1/8 of a c of water, but do NOT make it soupy. It should be a bit syrupy with bits of apple in.

TIP: Taste it and adjust the seasonings to your liking.

After an hour and a half to 2 hours, turn off the heat.

.....The Crust

I cheat and use Trader Joe's crust because it's the only commercial crust that doesn't have a weird baking soda after taste, and/or isn't too salty. YES I could make it from scratch but I'm already standing for a couple of hours and really don't want to.

You know the drill... but just in case you need a reminder... :)

1. Grease a pie pan. 9" is good.

2. Lay the raw crust in it. TIP: Wrap the edges slightly over the lip. This keeps the crust from shrinking down into the pan, which will leave gaps with no crust. I learned this the hard way.

3. Poke holes in it with a fork. Don't let it get bubbly.

4. Sprinkle in a little powdered sweetener and a little nutmeg.

5. Bake for 15-20 minutes.

6. When done, pull it out and let it cool.

GO!!

1. When the crust and filling are ready, pour the filling into the crust.

2. Decorate the top with the crust style of your choice. YouTube has some instructions for extraordinarily creative crusts. I use little cookie cutters in the shape of leaves. This makes me happy. :)

3. Sprinkle with powdered sweetener and a little nutmeg.

4. Bake for 30 minutes.

As with most homemade goods, it's better once it's reached room temperature. Let me know how you like it! :)

TIP: If you have filling left over, put it in a ramikin and serve it with the topping. Or, mix it with your favorite milk and freeze it. It makes a great ice cream.

Happy pumpling! Let me know if you try it & leave feedback about your experience!