Crumb-Topped Apple & Pumpkin Pie Recipe


Crumb-Topped Apple & Pumpkin Pie Recipe
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  1. 1 sheet refrigerated pie pastry
  2. 2 cups thinly sliced peeled tart apples
  3. 1/4 cup sugar
  4. 2 teaspoons all-purpose flour
  5. 1 teaspoon lemon juice
  6. 1/4 teaspoon ground cinnamon
  1. 1-1/2 cups canned pumpkin
  2. 1 cup fat-free evaporated milk
  3. 1/2 cup egg substitute
  4. 1/2 cup sugar
  5. 3/4 teaspoon ground cinnamon
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon ground nutmeg
  1. 1/2 cup all-purpose flour
  2. 3 tablespoons sugar
  3. 4-1/2 teaspoons cold butter
  4. 3 tablespoons chopped walnuts
  1. On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
  2. In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
  3. For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
  4. Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
  5. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
Posted in Desserts, Halloween, Thanksgiving Day