Ingredients
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1 unbaked 9-inch deep dish pie pastry (4-cup volume)
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2 cups peeled peeled cored thinly sliced apples
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1/4 cup granulated sugar
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2 teaspoons all-purpose flour
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1 teaspoon lemon juice
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1/4 teaspoon ground cinnamon
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1 1/2 cups pure pumpkin puree
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1 cup evaporated milk
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1/2 cup granulated sugar
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2 large eggs, lightly beaten
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2 tablespoons butter or 2 tablespoons margarine, melted
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3/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/8 teaspoon ground nutmeg
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1/2 cup all-purpose flour
Instructions
- FOR APPLE LAYER:
- Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
- FOR PUMPKIN LAYER:
- Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
- Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
- FOR CRUMB TOPPING:
- Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.