Thursday, November 17, 2011

Crumb-Topped Apple Pumpkin Pie

I LOVE Thanksgiving and am so excited that it's next week! If you can't decide between making a pumpkin pie and an apple pie, this recipe is perfect for you! I like the combination of 2 of my favorite Fall foods in one unique dessert! Recipe from Taste of Home.

1 sheet refrigerated pie pastry (I used my Mom's Pie Crust recipe HERE)
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

1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts (I substituted pecans)

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 with your thumb. 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. C
over edges with foil to prevent over browning, if necessary. 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. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.

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