For pie, spray a 9 1/2-inch deep-dish pie plate with nonstick spray; set aside. Roll 1 pastry dough disk, from center to edge, on a lightly floured piece of parchment paper into a 14-inch round. Gently roll pastry around rolling pin; carefully unroll to place it on prepared pie plate. Ease pastry into pie plate without stretching. Trim pastry 1/2-inch beyond edge of pie plate; fold under pastry even with pie plate edge. Do not crimp edge. Whisk together 1 egg and water in a small bowl. Brush top edge with egg mixture; reserve remaining egg mixture.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
If you’re in charge of bringing the dessert, we have you covered! This pie has layers of warm autumn flavors that will please any crowd.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Pie | ||
| 2 recipes Single-Crust Pie Pastry | ||
| 4 Hy-Vee large eggs, divided | ||
| 1 tsp. water | ||
| 1 (15-oz.) can Hy-Vee pumpkin | ||
| 1 (14-oz.) Hy-Vee sweetened condensed milk | ||
| 1 c. apple butter | ||
| 1 tbsp. bourbon | ||
| 1 ½ tsp. pumpkin pie spice | ||
| ¼ tsp. Hy-Vee salt | ||
| Streusel | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| 2 tbsp. Hy-Vee brown sugar, packed | ||
| 1 tbsp. Hy-vee granulated sugar | ||
| 2 tbsp. cold Hy-Vee unsalted butter, chopped | ||
| ⅓ c. roasted and salted shelled pistachios, chopped | ||
| Chocolate curls, for garnish | ||
Things To Grab
- Hy-Vee nonstick cooking spray
- 9 1/2-inch deep-dish pie plate
- Parchment paper
- Pastry brush
- Pizza cutter
- Plastic wrap
- Large bowl
- Whisk
- Large rimmed baking pan
- Wire rack
- 15x10x1-inch baking pan
- Small bowl
Directions
Divide remaining pastry dough disk in half. Reserve one portion for another use. Roll remaining portion on a lightly floured piece of parchment paper into a 1/8-inch-thick rectangle. Cut 1/4-inch-wide strips using a pizza cutter. Braid together 3 strips at a time. Lay braided pastry strips on edge of pastry-lined pie plate; gently press down to seal. Lightly cover with plastic wrap; freeze for 15 to 20 minutes.
Place oven rack in the lower one-third of oven. Preheat oven to 425 degrees. For filling, whisk remaining 3 eggs in a large bowl. Add pumpkin, sweetened condensed milk, apple butter, bourbon, pumpkin pie spice and salt; gently whisk just until combined.
Place pastry-lined pie plate in a large rimmed baking pan; pour in filling. Brush braided edge with additional egg mixture. Bake for 15 minutes. Reduce oven temperature to 350 degrees; cover braided edge with foil. Bake for 55 to 60 minutes more or until internal temperature of pie reaches 175 degrees to 180 degrees. Cool completely on a wire rack. Refrigerate until ready to serve.
For streusel, line a 15x10x1-inch baking pan with parchment paper; set aside. Stir together flour, brown sugar and granulated sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs; stir in pistachios. Cover and freeze for 20 minutes. Spread streusel mixture evenly in prepared pan. Bake in center of oven at 350 degrees for 8 to 10 minutes or until lightly browned. Cool completely in pan on wire rack. Crumble into small pieces; store tightly covered at room temperature until ready to serve.
To serve, let pie stand at room temperature for 15 minutes. Top with streusel; garnish with chocolate curls, if desired.
Nutrition facts
Servings
654 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 92mg
- Sodium: 524mg
- Total Carbohydrates: 81g
- Protein: 12g
Daily Values
0%
Iron 13%
0%
Calcium 12%
0%
Vitamin D 3%
0%
Potassium 3%