Crumb Topped Apple Pumpkin Pie Recipes

Steps:

• On a lightly floured surface, unroll crust. Transfer crust to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. 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 edge with foil during the last 15 minutes to prevent overbrowning if necessary). , Cool on a wire rack. Refrigerate leftovers.

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.

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:

• 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:

• On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute 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 over browning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.