Crumb-Topped Apple and Pumpkin Pie
By Hklbrries
“This 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.”
Trisha Fox, Plainfield, IL
- 10
Ingredients
- Pumpkin Filling:
- 1 sheet refrigerated pie pastry
- 2 cups thinly sliced peeled tart apples
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 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
Preparation
Step 1
On a lightly floured surface, unroll pastry. Transfer pastry to a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch 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 F for 30 minutes.
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.
Nutrition Information:
Per piece
342 calories
11 g fat (5 g saturated fat)
12 mg cholesterol
259 mg sodium
55 g carbohydrates
3 g fiber
7 g protein