We have just passed the gates of autumn! A beautiful and good rustic pie with seasonal vegetables is almost mandatory! For this reason I propose today a rustic pumpkin and apple pie, exquisite, without butter and without eggs in the dough. Sugar? We will use very little, which we will only need for the decoration apples.
Video of the Recipe
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Identity Card of the Recipe
- 118 KCal Calories per serving
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Ingrediants
For the dough
- 550 g of pumpkin pulp
- 150 g of sultanas
- 1 pinch of salt
- 2 tablespoons of extra virgin olive oil
- 150 g (1 medium) of apples
- 1 sachet of baking powder
- 150 g of wholemeal flour
For coverage
- 100 ml of water
- 50 g of brown sugar
- About 300 g of apples
Materials Needed
- Food cutting board
- Sharp knife for cleaning the pumpkin
- Casserole for cooking pumpkin
- Bowl for soaking raisins
- Hinged pan with a diameter of 24 cm
- Baking paper
- Small saucepan for the syrup
- Latex gloves
- Sieve
Preparation
- First clean the pumpkin: remove the internal filaments and seeds and deprive it of the hard and massive peel. Reduce the pulp into small pieces. To find out how to clean and cut the pumpkin easily, click on THIS VIDEO.
- In the meantime, prepare the syrup, which we will only need for the maceration of the apples. In a saucepan, dissolve the brown sugar in the boiling water. Let it cool completely, first at room temperature, then in the refrigerator.
- Soak the raisins in hot water for at least 10 minutes.
- In a saucepan, heat 1 tablespoon of extra virgin olive oil and brown the pumpkin pulp. Add the softened raisins well drained from the soaking water, adding a pinch of salt. Cook until a puree is obtained.
- Meanwhile, cut the 2 apples (which we will need for decoration) into thin slices and leave them to macerate in the cooled syrup.
Why macerate apples in syrup?
We will need the thin slices of apple for the decoration of the cake. The maceration with the sugar favors the browning of the apples during cooking in the oven.- Peel the remaining apple and cut it into small pieces. Add the apple to the pumpkin pulp, now reduced to cream.
- In the same pot, add the wholemeal flour and the sifted baking powder.
- Line a hinged pan with a diameter of 24 cm with parchment paper and, possibly with the help of your hands greased with a tablespoon of oil, arrange the dough. Distribute the slices of apple drained from the syrup neatly on the surface.
- Bake the pumpkin and apple pie in a preheated oven at 200 ° C and bake for 15 minutes. After that, lower the temperature to 160 ° C and continue for another 35 minutes.
- Remove the cake from the oven and cut very cold.
Alice's comment - PersonalCooker
You can serve this rustic pumpkin and apple pie either as a dessert after a rustic meal or as an alternative appetizer, perhaps accompanied by cheese and pear skewers. Who would say we find no traces of eggs or butter?Nutritional values and Health Comment on the recipe
The Rustic Pumpkin Cake Without Butter and Without Eggs is a dessert rich in fiber, low in both fat and protein. It lends itself to a vegetarian and vegan diet, but also to that of the person suffering from hypercholesterolemia (since it does not contain cholesterol and provides very little saturated fat). The average portion suitable for frequent consumption of Torta Rustica di Zucca is about 70-90g (80 -105kcal).
