Pumpkin & Apple Pie

I hope you all had a wonderful time for the witches' New Year! :) Since I have a big sweet tooth, I had to bake something sweet just to make the celebration complete. To keep to my old traditions, I decided to share this recipe with you. It's appropriate for Samhain becasue of its two main ingredients - apples and pumpkins. But it isn't just appropriate; it's also tasty. Although you don't have to take my word for it. You can try out the recipe and see for yourself. So enjoy my pumpkin and apple pie! :D

You Will Need:

For the filling:

• 1 cup prepared pumpkin (2 smaller pumpkins will be enough for this)
• 1 cup grated apples (2 apples)
• 3/4 cup honey
• 4 egg whites
• 1_{1/2 teaspoon cinnamon}
• _{1/2 teaspoon ground ginger (I recommend fresh, grated ginger)}
• 1/4 teaspoon ground cloves
• 1 cup milk
• 3 spoons brown sugar
• flour & water mixture (4 spoons whole  wheat pastry flour + a few spoons water)

For the dough:

• 3 cups whole wheat pastry flour
• 1 teaspoon salt
• 1-2 spoons brown sugar
• _{1/2 teaspoon cinnamon}
• _{1/2 cup sunflower oil}
• _{1/2 cup milk}

Note: this quantity will make 2 pies approximately 22cm (9'') in diameter.

How To Prepare:

Make the filling:

1. Using an electric mixer, beat egg whites until you get that fluffy, white, snowy mixture.
2. Prepare the pumpkins (cut them in half, hollow them out and remove the seeds; put the "meat" in a bowl).
3. Grate the apples (don't forget to peal the skin off first!).
4. Make the flour mixture because this will help make the filling more compact during the baking process. You can make this mixture by mixing 4 spoonfulls of flour and a bit of warm water until you get a mixture that is quite dense, but liquid enough for you to pour it in a bowl.
5. Using a wooden spoon, mix all the filling ingredients in a bowl.

Make and prepare the dough:

6. Mix together all the ingredients for the dough. Fold with your hands until you get a compact mass.
7. Separate the dough into two parts.
8. Take your pie tin (which is usually about 22cm/9'' in diameter, but you may find smaller and larger ones; just don't forget to adapt the recipe to the size of your tin). Grease with olive oil and sprinkle with flour (don'r forget to wipe off the excess oil with a paper towel and shake out the excess flour).
9. Place baking paper onto your working area and roll out one half of the dough on it (no thicker than 6-7mm!). If you are a perfectionist, you can flip the dough over a few times and roll out the wrinkles from the baking paper.
10. Put the pie tin on the dough upside down (so the baking paper will be beneath the dough and the pie tin will now be on the dough).
11. Turn everything over (the baking paper will help you in this process because it won't allow the dough to stick to the working area).
12. Gently mold the dough into the pie tin. Take care not to let it break. 
13. Take the baking paper off the dough and cut off any excess dough (if it's going over the edges of the pie tin).

Make the pie:

14. Pour the filling into the dough.
15. Bake for 15 minutes at 200°C.
16. Lower the temperature to 175°C and bake another 30-35 minutes (so you will bake the pie for 45-50 minutes altogether).

Repeat steps 8-13 for the second pie and that would be it.

Bon appétit! :D