PUMPKIN APPLE CRUMB PIE

Pumpkin Apple Crumb Pie image

Provided by Lynn Socko

Categories Pies

Time 1h15m

Number Of Ingredients 19

PUMPKIN FILLING
16 oz can of pumpkin
12 oz can of evoparted milk (not sweet condensed)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
2 eggs
1 1/4 tsp white granulated sugar
APPLE FILLING
2 1/2 c peeled and diced apples
1 Tbsp brown sugar
squeeze of lemon juice
1/4 tsp cinnamon
CRUMB TOPPING
1/2 c brown sugar
1/3 c flour
1/4 c real butter, room temp
2/3 c chopped nuts (walnuts)

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.