Embrace the cozy flavors of autumn with this delightful Pumpkin, Apple, and Walnut Pie! This isn't just any pie; it's a celebration of the season, cleverly shaped like a pumpkin to bring a touch of whimsy to your table. The heart of this recipe is its incredibly tender and easy-to-make dough, enriched with tvorog (or its popular substitute, ricotta), which gives it a wonderfully soft, almost cookie-like texture. Inside, you'll find a warm, spiced filling of sweet pumpkin, tart apples, and crunchy walnuts—a classic combination that never fails to comfort and impress. Perfect for a holiday gathering or a quiet afternoon with a cup of tea, this pie is sure to become a new family favorite.
Pumpkin, apple, and walnut pie.
Ingredients for the dough
- 200 g soft tvorog (farmer's cheese, or substitute with ricotta)
- 110 g butter
- 25 g vegetable oil
- 50 g powdered sugar
- 200 g all-purpose flour
- 1 teaspoon baking powder
- 1 egg for egg wash
- vanilla, salt
Ingredients for the filling
- 2 medium apples
- 200 g pumpkin
- 50 g walnuts
- 50 g sugar
- lemon, cinnamon
How to Make Pumpkin, Apple, and Walnut Pie
First, prepare the filling. Peel the apples and pumpkin, remove the seeds and the apple cores. Dice the pumpkin and apples and place them in a saucepan. Add granulated sugar. Squeeze the juice from half a lemon. Grate the lemon zest. Bring to a boil, then cover and cook for 20 minutes.
Preparing the filling for the pie.
Chop the walnuts finely or crush them in a mortar.
Cream the softened room temperature butter with powdered sugar.
Finely chop the walnuts or crush them in a mortar. Add the nuts to the pumpkin and apples, and sprinkle in half a teaspoon of ground cinnamon. Stir and cook over low heat for another 10 minutes. Let the filling cool to room temperature or chill it in the refrigerator.
Next, prepare the dough. Cream the softened room-temperature butter with powdered sugar, add vanillin or vanilla extract to taste, and a pinch of fine salt.
Add soft unsweetened tvorog to the creamed butter.
Rub the dough with your hands until it forms crumbs.
Add the vegetable oil.
Add soft, unsweetened tvorog (a fresh, mild-flavored farmer’s cheese) to the creamed butter. In this recipe, I used ricotta instead of tvorog.
Mix the ricotta with the butter. In a separate bowl, combine the all-purpose flour with the baking powder, then add it to the butter and cheese mixture. First, rub the dough with your hands until it forms crumbs.
Add the vegetable oil and mix everything quickly.
Form the dough into a ball and wrap it in plastic wrap.
Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for half an hour.
Roll the sausage-shaped dough directly on the paper.
Spread the filling over the dough.
Roll out the remaining dough just like the first part.
Line a baking sheet with parchment paper. Divide the rested dough roughly in half. Roll one half into a log. Roll out the log directly on the parchment paper, shaping it into an oval that resembles a pumpkin.
Spread the filling over the dough, leaving a 1.5 cm (about half an inch) border around the edges. Smooth the filling and press it down with a fork.
Roll out the remaining dough in the same way as the first piece, but make it slightly larger. Cover the filling with the rolled-out dough.
Score lines on the dough to mimic the pattern of a pumpkin.
Pinch the edges of the pie to seal them, then press down around the border with a fork for a secure seal. Score lines on the dough to mimic the pattern of a pumpkin. Cut a few slits through the lines to allow steam to escape during baking.
Brush the pie with beaten egg.
Form a pumpkin stem on the top of the pie.
Bake for 40 minutes until golden brown.
Crack an egg into a bowl and whisk it with a fork. Brush the pie with the beaten egg using a silicone or pastry brush.
Form a pumpkin stem on the top of the pie.
Preheat the oven to 185°C (365°F). Bake for 40 minutes until golden brown.
Remove the pie from the baking sheet and cool on a wire rack.
Remove the pie from the baking sheet and let it cool on a wire rack.
And there you have it—a beautiful, pumpkin-shaped pie that tastes as good as it looks! This Pumpkin, Apple, and Walnut Pie is best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream to complement its rich, fruity flavors. It's a wonderful way to share the warmth of the season with loved ones. Store any leftovers in an airtight container in the refrigerator for up to three days. We hope you enjoy every bite of this special autumn treat and feel inspired to bring a little creative fun to your baking!
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