PUMPKIN APPLE CRUMB PIE
Who doesn't love pumpkin pies and apple pies, why not have the best of both worlds. And throw a little crumb topping in the mix, this is to die for! Now if I just had some homemade ice cream to go on top! If you want to use fresh not canned pumpkin but don't know how, look on page two of the comments and there are instructions...
Provided by Lynn Socko
Categories Pies
Time 1h15m
Number Of Ingredients 19
Steps:
- 1. Prepare your crumb topping and set aside: Using a pastry fork or regular fork, combine 1/2 c. brown sugar, 1/3 c. flour, 1/4 c. room temp butter and 2/3 c. finely chopped nuts, I use walnuts. Combine to a crumbly consistency.
- 2. Peel and chop apples into small bite size pcs. Add 1 Tbs. of brown sugar, 1/4 tsp. cinnamon and a little squeeze of lemon juice. You will want about 2 1/2 c.
- 3. Make or buy a pie crust.
- 4. Mix pumpkin, eggs, 1 tsp. of cinnamon, sugar, 1/2 tsp. ginger, 1/4 tsp. cloves, 1/2 tsp. salt and one can of evaporated milk till silky.
- 5. Drain any juice that the apple may have created. Pour apples into pie crust.
- 6. Pour just enough pumpkin pie filling in to about 1" from top.
- 7. Sprinkle crumb topping on and bake 425° for 15 min, then reduce heat and baked 375° for 40-50 min. till a knife inserted into center comes out clean. Cool and serve with ice cream or your favorite pie topping. NOTE: Seems I always have to cook mine about 60 min. Cooking time will vary from oven to oven. NOTE: You may want to loosely place a pc. of foil over top of pie for the last 30 minutes of baking time to prevent the crumb topping from browning and hardening too much.
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