Crumb-Topped Apple & Pumpkin Pie |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 10 |
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âThis special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.â Trisha Fox - Plainfield, Illinois Ingredients:
1 sheet refrigerated pie pastry |
2 cups thinly sliced peeled tart apples |
1/4 cup sugar |
2 teaspoons king arthur unbleached all-purpose flour |
1 teaspoon lemon juice |
1/4 teaspoon ground cinnamon |
pumpkin filling: |
1-1/2 cups canned pumpkin |
1 cup fat-free evaporated milk |
1/2 cup egg substitute |
1/2 cup sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
3 tablespoons sugar |
4-1/2 teaspoons cold butter |
3 tablespoons chopped walnuts |
Directions:
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.
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