CRUMB-TOPPED APPLE & PUMPKIN PIE

Crumb-Topped Apple & Pumpkin Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 19

1 - sheet refrigerated pie pastry
2 cup(s) thinly sliced peeled tart apples
1/4 cup(s) sugar
2 teaspoon(s) all-purpose flour
1 teaspoon(s) lemon juice
1/4 teaspoon(s) ground cinnamon
FOR THE PUMPKIN FILLING
1 1/2 cup(s) canned pumpkin
1 cup(s) fat-free evaporated milk
1/2 cup(s) egg substitute
1/2 cup(s) sugar
3/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground nutmeg
FOR THE TOPPING
1/2 cup(s) all-purpose flour
3 tablespoon(s) sugar
4 1/2 teaspoon(s) cold butter
3 tablespoon(s) chopped walnuts

Steps:

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.