Pumpkin Dutch Apple Pie
Yield
servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
green, peeled, cored, sliced |
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 | each |
pie shell (9 inch)
9 inch, deep dish, unbaked |
|
| Pumpkin layer | |||
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cups |
canned pumpkin purée
|
|
| 1 | cup |
evaporated milk
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| Crumble topping | |||
| ½ | cup |
all-purpose flour
|
|
| 5 | tablespoons |
sugar
|
|
| 3 | tablespoons |
margarine
or butter, softened |
|
| ⅓ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
green, peeled, cored, sliced |
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
lemon juice
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 1 | each |
pie shell (9 inch)
9 inch, deep dish, unbaked |
|
| Pumpkin layer | |||
| 2 | large |
eggs
lightly beaten |
|
| 355 | ml |
canned pumpkin purée
|
|
| 237 | ml |
evaporated milk
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| Crumble topping | |||
| 118 | ml |
all-purpose flour
|
|
| 75 | ml |
sugar
|
|
| 45 | ml |
margarine
or butter, softened |
|
| 79 | ml |
walnuts
chopped |
|
Directions
FOR APPLE LAYER: Toss apples with sugar, flur, lemon juice and cinnamon in medium bowl; place in pie shell FOR PUMPKIN LAYER: Combine all ingredients for pumpkin layer in medium bowl; pour over apples. Bake in preheated 375~ oven for 30 minutes. Remove from oven; sprinkle with crumble topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack CRUMBLE TOPPING: Combine all in a medium bowl. Mix until crumbley.
