Crumb-Topped Apple
and Pumpkin Pie
Pie crust for a 9” deep-dish pie plate.
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 tsp. all-purpose flour
1 tsp. lemon juice
1/4 tsp. ground cinnamon
Pumpkin Filling
1 1/2 cups canned pump-
kin
1 cup evaporated milk
2 medium eggs
1/2 cup sugar
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
Topping
1/2 cup all-purpose flour
3 Tbsp. sugar
1 Tbsp. plus 1 1/2 tsp cold
butter
3 Tbsp. chopped walnuts
Prepare pie crust, place in pie plate, trim to 1/2 inch beyond edge of pie plate and flute edges.
In a bowl, combine apples, sugar, flour, lemon juice and cinnamon. Spoon into crust. In another large bowl, whisk together the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 degrees for 30 minutes. While baking, prepare the topping. Combine the flour and sugar, cut in butter until crumbly; stir in walnuts. Sprinkle over pie and return pie to oven. Bake for 20-25 minutes longer or until a knife inserted into the pumpkin layer comes out clean (cover edge of the crust with foil during last 15 minutes of baking to prevent over browning, if necessary)
Cool on wire rack. Refrigerate leftovers.
