Apple and Pumpkin Pie

For the apple-pumpkin pie, first mix flour and salt in a bowl. Add the butter cut into cubes and mix everything into crumbs. Add 4 1/2 tablespoons cold water and knead into a firm dough. Wrap with plastic wrap and let rest for about 30-40 minutes.

Meanwhile, for filling, slice apples and mix with remaining ingredients.

Divide dough in half, form into two balls, and roll each out on a floured work surface slightly larger than the shape. Use one rolled out dough to line the mold. Spread the filling evenly on top. Cut the butter into small pieces and sprinkle on top. Place the second part of the dough on top as a lid. Press the edge.

Form leaves with the leftover dough and decorate the pie with them. Score the lid four to six times or make a hole in the center of the pie so that the steam can escape. Bake in the preheated oven at 180 °C convection oven for 45 minutes until golden brown. Let the apple-pumpkin pie cool on a baking rack afterwards.

You can find out how to make the pie perfectly here.

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