Pumpkin pie
A fragrant pumpkin pie with apples, cinnamon and crunchy almonds is baked from a short homemade dough. It is perfect for an autumn gathering with coffee or tea and, thanks to the simple process, even beginners can make it.
Ingredients · Servings 1 where
- Dough:
- 150 g plain flour
- 90 g butter
- 1 teaspoon baking powder
- 1 pinch of salt
- 3 tablespoons cold water
- Filling:
- 400 g pumpkin
- 2 apples
- sugar (to taste)
- juice of 1 lemon
- zest of 1 lemon
- 1 teaspoon ground cinnamon
- Further:
- 50 g almonds
- grease for removing molds
- coarse flour for dusting the mold
Method · 1 h 20 min
- Wash the pumpkin and apples, remove the core, peel the pumpkin and cut everything into pieces. Blanch the almonds in hot water, peel them and chop them into smaller pieces.
- Place the pumpkin and apples in a pot, cover lightly with water and simmer gently for about 15 minutes, stirring occasionally.
- Then add sugar to taste, lemon juice, lemon zest and cinnamon. Boil the mixture briefly until it becomes a thicker porridge.
- Make a smooth dough from plain flour, butter, salt, baking powder and cold water.
- Preheat the oven to 180 °C in advance. Grease the cake tin and sprinkle with coarse flour.
- Press the dough evenly into the prepared pan.
- Spread the prepared pumpkin filling over the dough. Sprinkle with almonds.
- Bake the cake in the preheated oven for about 30 minutes until golden brown. Check the doneness by inserting a skewer. It must remain dry when removed from the dough.
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