Crumb Topped Apple And Pumpkin Pie Recipe 455

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. , For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• On a lightly floured surface, unroll pastry.
• Transfer pastry to a 9" deep dish pie plate. Flute pastry edges.
• In a large bowl, combine the apples, sugar flour, lemon juice, and cinnamon. Spoon into crust.
• In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture, Bake at 375* for 30 minutes.
• For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
• Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
• Cool on a wire rack. Refrigerate leftovers.
• NOTE: I used Splenda for the sugar and 2 eggs rather than the egg substitute.
• ENJOY!

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.