Pumpkin + Apple Crumb Pie
Source of Recipe
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Pumpkin + Apple Crumb Pie
for the apple part:
2 med. apples, peeled, cored, sliced
1/4 c. white sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. ground cinnamon
1 9" unbaked pie crust
for the pumpkin part:
2 eggs, lightly beaten
1 1/2 c. canned pumpkin
1 c. undiluted evaporated Milk
1/2 c. white sugar
2 tsp. melted butter
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt
for the crumb topping:
1/2 c. flour
5 tbsp. white sugar
3 tbsp. softened butter
1/3 c. chopped nuts, optional
Preheat oven to 375.
Toss the apples with sugar, flour, lemon juice, and cinnamon in a medium
bowl; place in the pie shell.
Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg,
and salt in a medium bowl; pour over apples.
Bake in oven for 30 minutes.
Mix the flour, sugar, butter and optional nuts together with a pastry
blender until crumbly topping.
Remove pie from oven and sprinkle with crumble topping.
Return to oven; bake for 20 minutes or until custard is set.
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