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Crumb-Topped Apple & Pumpkin Pie Recipe

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Ingredients

  • 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 all
  • purpose flour 3 tablespoons sugar 4
  • 1/2 teaspoons cold butter 3 tablespoons chopped walnuts

Details

Servings 10
Preparation time 35mins
Cooking time 85mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

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.

In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.

For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.

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).

Cool on a wire rack. Refrigerate leftovers.
Yield: 10 servings.

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.

In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.

For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.

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).

Cool on a wire rack. Refrigerate leftovers.
Yield: 10 servings.

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