The Woodchuck Apple ‘n Pumpkin Pie

November 27, 2013
Woodchuck Apple n pumpkin pie

With only one day until Thanksgiving, you may have already started the inevitable internal battle between Apple and Pumpkin Pie. Which one should you bring to your family feast? Which one do you let yourself indulge in after such a huge meal? Both are holiday favorites, and staples at any Thanksgiving table. Well what if we told you that you didn’t need to choose? It may be time to check out the Woodchuck Apple ’n Pumpkin Pie!

The Woodchuck® Apple ’n Pumpkin Pie

The Woodchuck® Apple ’n Pumpkin Pie combines your two favorite holiday desserts. An extension off the original Woodchuck® Apple Pie, indulge in a slice that has not just a layer of savory apple filling, but also a layer of light and fluffy pumpkin. With our Woodchuck® Amber Cider infused into the apple base, this pie takes flavorful to an entirely new level.  Still searching for that last minute Thanksgiving dish? Well here it is!

 The Woodchuck® Apple ’n Pumpkin Pie


For the Crust:

  • 1 ½ cups of flour
  • 1 stick of softened unsalted butter
  • 1/4 tsp. salt
  • 4-5 tbsp. ice water

For the Apple Filling Layer:

  • 3 cups of peeled, and sliced apples
  • 1/3 cup and 2 tbsp. of Woodchuck Amber Cider
  • 1/4 cup brown sugar
  • 2 tbsp. Sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • 1 tbsp. cornstarch

For the Pumpkin Filling layer:

  • 3/4 cup of canned pumpkin
  • 3/4 cup of evaporated milk
  • 1/3 cup of sugar
  • 1 egg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt


Preheat the oven to 375° F

Preparing the dough:

Combine the flour and salt in a large mixing bowl, and stir until aerated. Take the softened butter, and with a pastry blender or your fingers, cut and mix the butter into the dry mixture until it’s in pea-sized pieces that are slightly yellow in color.

From here, start with 3 tbsp. of water and mix. Continue to add the water and mix in until the dough sticks together. (The water amount will vary based on your water source, type of flour and butter you’re using, etc. Don’t overwater or overwork the dough, or it’ll become tough.)

Once the dough is sticking together, shape into a flat disk. Put the dough in a bowl, cover with parchment paper, and stick into the refrigerator for at least 30 minutes.

Preparing the Apple Filling:

Combine the sliced apples, cinnamon, salt, and lemon juice in a mixing bowl. Let sit, and marinate for about 10 minutes.

After the apples have finished sitting, in a large stovetop pot, combine 1/3 cup of Woodchuck Amber Cider, the brown sugar, and sugar. Bring the pot to a boil, and stir frequently.

Once the sugars have been dissolved, add the seasoned apples, and boil for about 3-4 minutes.

In a separate bowl, stir the 2 tbsp. of the remaining 802 Cider, vanilla extract, and the 1 tbsp. of cornstarch until it forms a paste. After the sugars have been dissolved in the pot, add the cornstarch/cider concoction to the pot, and boil for several more minutes with continued stirring. Once the filling is thick and all ingredients dissolved, take off the burner and let sit for about 20 minutes.

Preparing the Pumpkin Filling:

In a bowl, whisk together the evaporated milk, egg, cinnamon, and salt. Once smooth, add the 1/3 cup of sugar, and mix thoroughly.

Lastly, add the pumpkin to the mixture, and stir.

Rolling out the dough:

On a flat surface, generously cover with flour. Take the ball of dough from the fridge, and flatten on the floured surface.

Roll the dough into a circle that spans about 12 inches, making sure both sides are neither sticky nor clumped. Lightly fold the dough in half to place into an ungreased pie pan. Make sure the dough properly fits, and mold to its shape. Remove excess, and pinch the dough to your desired look.

Pie Filling:

Once the crust is prepared and placed in the pie pan, pour in the apple filling first, and smooth out into a flat layer. Then take the pumpkin filling, and fill the second layer to the top of the pie crust.

It’s now oven-ready! Stick the pie in the oven for 50-55 minutes. To test the pie, stick a knife through the filling, and see if it is clean when it comes out.

When ready, take the pie out of the oven, and cool to room temperature. Prepare any preferred toppings you may have, and start salivating over the Thanksgiving feast you’re about to enjoy!

Still need another last minute dish? Here’s a recap of the Woodchuck Wednesday Thanksgiving Countdown!

Happy Thanksgiving!!! 

Recipe #4: The Woodchuck Amber Can Turkey

Recipe #3: The Woodchuck Winter Cider Gravy

Recipe #2: Sausage and Woodchuck Granny Smith Cider Stuffing 

Recipe #1: The Woodchuck 802 Cider Cranberry Sauce

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