Crumb Topped Apple and Pumpkin Pie From Texas Recipes

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Crumb-Topped Apple & Pumpkin Pie

Ingredients:

1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon

for the filling:
1-1/2 cups canned pumpkin
1 cup evaporated milk
1/2 cup egg substitute
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

for the topping:
1/2 cup all-purpose flour
3 tablespoons granulated sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

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.