Crumb-Topped Apple & Pumpkin Pie
“This special recipe combines all the warm, delicious flavours 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, Illinois
| Servings | Prep Time | Cook Time |
| 10servings | 35minutes | 50minutes + cooling |
| Servings | Prep Time |
| 10servings | 35minutes |
| Cook Time |
| 50minutes + cooling |
Ingredients
- 1 sheet refrigerated pie crust
- 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 pumpkin
- 1 cup fat-free evaporated milk
- 2 large 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
- 4-1/2 tsp cold butter
- 3 tbsp chopped walnuts
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary).
- Cool on a wire rack. Refrigerate leftovers.
Recipe Notes
Nutrition Facts
1 piece: 282 calories, 10g fat (4g saturated fat), 47mg cholesterol, 198mg sodium, 44g carbohydrate (26g sugars, 2g fibre), 6g protein.
