Apple and Pumpkin Chunk Pie with Milk
An unusually delicious pie that will surely win your heart! This sweet baked treat turns out tender, juicy and aromatic. A lovely, appetizing pie with an unexpected filling - definitely worth adding to your recipe collection.
Updated : 24 November, 2025
Easy
About 30 min.
Ingredients
Batter
100 grams
Butter
100 grams
Sugar
2 tablespoon
Milk
170 grams
Wheat flour
1 teaspoon
Baking powder
3
Eggs
Filling
4
Apple
2 tablespoon
Sugar
100 grams
Pumpkin
50 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel the apples and pumpkin, then cut them into cubes. Heat a pan with butter, add the apples and pumpkin, and sauté over medium heat while stirring. Add sugar and mix. Simmer until the apples become soft. Remove the filling from the heat and let it cool.
Step 2
In one bowl, lightly whisk the eggs with the milk. In another bowl, beat the softened butter with sugar until creamy. In a third bowl, sift together the flour and baking powder.
Step 3
Add the flour mixture and the egg mixture alternately into the butter mixture.
Step 4
Start and finish with the flour mixture. Mix everything with a whisk or mixer - the batter is ready. The preparation is finished and now we move to the most pleasant part - baking the pie.
Step 5
Spread the batter into a baking dish generously greased with butter. Evenly distribute the pumpkin–apple filling over the top. I additionally decorated the pie with small crab apples, but that’s optional.
Step 6
Bake in a preheated oven at 180°C / 355°F for about 40 minutes. Check doneness with a toothpick - if it comes out clean, the pie is fully baked. Serve warm, cut into portions. Enjoy your tea time!
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