Monday, November 23, 2009

Crumb-Topped Apple and Pumpkin Pie

I don't know about you, but I have a hard time deciding what kind of pie to have at Thanksgiving. Pumpkin is my favorite, but I really like apple too. I tend to sneak a bite of apple from someone's plate along with my own pumpkin. So I was thrilled to find this recipe that combined apple and pumpkin in ONE PIE! I also like that it uses a crumb topping - I'm not a huge fan of double crust pies but I love crumb toppings!

This recipe uses a store bought crust but you could also make your own if you prefer.

Start by preparing the apples. I like to core them first, then peel and slice.

Toss the apples with the lemon juice, then add the flour, sugar,

and cinnamon.

Stir well to coat all the apples. Then make the pumpkin mixture. Combine the pumpkin, evaporated milk,

eggs, sugar, cinnamon, nutmeg and salt.

Whisk well to incorporate all the ingredients. Lightly flour your rolling surface (I just use my counter!) and your rolling pin, and roll out the pie crust to about 1/2 inch beyond your pie plate. Then carefully tranfer the crust to the pie plate.

Fill the crust first with the apple mixture, then with the pumpkin mixture.

Flute the edges of the crust or embellish them however you desire. Do not take a lesson from me on this, however. I am hopeless at pie crust design!

Bake this for about 30 minutes. While it's baking, you can assemble the crumb topping.

Combine the flour and sugar.

Then cut in the butter, just like in the fruit crisp recipe. Then add the chopped pecans or walnuts.

Stir well to incorporate the nuts into the topping. After the 30 minutes, remove the pie from the oven and sprinkle with the crumb topping.

If you feel like the crust is getting a little too brown for your liking, you can tent it with some foil. This is easier said than done! The pie pan is hot, so be careful!

Return the pie to the oven and bake for an additional 20-25 minutes or until the pumpkin layer tests done. (You can insert a table knife into the pie. If it comes out clean, it's done. Mine took just 20 minutes.)

Cool the pie on a wire rack.

If you have any leftovers of this pie, you'll need to refrigerate them. Happy Thanksgiving!

Get more Thanksgiving inspiration at the Krazy Kitchen and Mouthwatering Mondays. Find more recipes at Tempt my Tummy Tuesday, Tuesdays at the Table, and Tasty Tuesday, Ingredient Spotlight.

Crumb-Topped Apple and Pumpkin Pie

1 sheet refrigerated pie pastry (such as Pillsbury), or homemade
Apple filling:
2 cups thinly sliced peeled tart apples (I used Granny Smith)
1/4 cup sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon
Pumpkin filling:
1 1/2 cups canned pumpkin
1 cup evaporated milk
2 eggs
1/2 cup sgugar
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/2 cup flour
3 Tbsp. sugar
5 tsp. cold butter
3 Tbsp. chopped pecans or walnuts

Unroll pastry to a lightly floured surface. Roll out to 1/2 inch beyond the pie plate, and carefully transfer to a deep dish 9-inch pie plate; flute edges.

In a medium bowl, combine apples, sugar, flour, lemon juice and cinnamon; toss to coat all apples. Spoon into pie crust.

In another bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 for 30 minutes.

For topping, combine the flour and sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over pie. Bake an additional 20-25 minutes or until a knife inserted into the pumpkin layer comes out clean. (Tent pie crust with foil if necessary during the last 20 minutes of baking.)

Cool on a wire rack. Refrigerate leftovers. Serves 10.


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