GOLDEN VALLEY, Minn. — Looking to add a twist to your dessert options this Thanksgiving? Lunds & Byerlys Executive Chef of Product Development, Anthony Leonhardi, has a Spiced Apple Butter Pie recipe that'll shake up dessert for your holiday gathering. It's the best of both worlds: the flavor of apple pie, with the texture and consistency of pumpkin pie.
For you pumpkin lovers out there, we still got you with a gluten free Olive Oil Pumpkin Cake. If time is of the essence in the kitchen on Thanksgiving, this cake can be prepared and cooked in only an hour.
RECIPE: Spiced Apple Butter Pie
(Amount: 6-8 servings)
For the gingersnap crust:
- 8 ounces gingersnap cookies. Plus additional cookies for crust edge (optional).
- 3 tablespoons brown sugar
- 3 tablespoons butter, melted
- 1 pinch of sea salt
For the apple butter pie filling:
- 1 ½ cups apple butter
- 14 ounces of sweetened condensed milk
- ½ cup sugar
- 2 large eggs
- 1 teaspoon apple pie spice
- ½ teaspoon sea salt
To make the crust, heat the oven to 350 F. Place gingersnap cookies into a food processor and finely grind them. Add brown sugar, melted butter and sea salt to ground cookies and pulse until mixture comes together. Press mixture into a 9" pan, and bake for 10 minutes until the crust is set.
Remove and set aside to cool before filling.
For the filling, heat over to 325 F. Combine apple butter, sweetened condensed milk and eggs in a bowl and mix well. Add sugar, apple pie spice and sea salt. Mix until smooth. Pour into pie shell, then bake for one hour until the center is set. Refrigerate until chilled. Garnish with whipped cream and a sprinkle of cinnamon.
RECIPE: Gluten Free Olive Oil Pumpkin Cake
(Amount: 6-8 servings)
For the cake:
- 1 cup light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup olive oil
- 1 ½ teaspoons pumpkin spice
- ½ teaspoon sea salt
- 1 ½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon water
- 1 pinch of sea salt
Heat oven to 350 F.
In a mixing bowl, whisk together brown sugar, eggs, pumpkin puree, olive oil, spices, and sea salt. Whisk until combined and smooth. Pour batter into prepared pan and bake until center of cake is set, about 25-35 minutes. Set aside to cool before glazing.
For the glaze, combine all ingredients in a mixing bowl. Whisk until smooth. Add more water if the glaze is thick and not pourable.
Pour the glaze over the cake and let set before serving.