Pumpkin Apple crumb pie

By corvettemary

Ingredients

• Apple layer:
• 2 Granny Smith apples, peeled, cored and thinly sliced
• 1/4 C. sugar
• 2 t. all purpose flour
• 1 T. lemon juice
• 1/4 t. cinnamon
• Dash of nutmeg
• 1 9" deep dish pie shell, unbaked
• Pumpkin layer:
• 2 eggs, slightly beaten
• 1-1/2 C. solid pack pumpkin
• 1 C. undiluted evaporated milk
• 1/2 C. sugar
• 2 T. butter, melted
• 3/4 t. cinnamon
• 1/8 t. nutmeg
• 1/4 t. salt
• Crumble topping:
• 1/2 C. all purpose flour
• 5 T. sugar
• 3 T. butter, softened
• 1/2 C. walnuts or pecans

Details

Servings 6
Preparation time 15mins

Preparation

Step 1

For the apple layer, toss apples with the sugar, flour, lemon juice, cinnamon & nutmeg. Place in bottom of pie shell.

For the pumpkin layer, combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg & salt. Pour over the apple layer. Bake in a pre-heated oven at 375 for 30 minutes.

Mix the topping with a fork until it resembles small crumbles. Remove the pie from the oven and sprinkles with the topping mix. Return to the oven and bake an additional 30 minutes. Cool.

Will serve 6-8 depending on how small you cut the pie pieces.