I swear it was just May...and now it is October! I love fall baking, leaves falling, Apple pickin! Today IS the day the Lord made! It is awesome to be able to sit and watch as yellow, orange and red leaves fall from the trees that fold around my home. It is a crisp, cool morning and my kids are relaxing in front of the Tv with their sippy cups and dry cereal. As I sit here and think of what to make for food to make this week, I get side tracked about the mouth-watering pie I made the other night. My favorite fall pie is a delicious Crumb Topped Apple Pumpkin Pie. ENJOY!
Crumb-Topped Apple & Pumpkin Pie
Prep: 35min
Bake: 50min + cooling time
Yield: 10 servings
1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
¼ cup sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
PUMPKIN FILLING:
1-1/2 cups canned pumpkin
1 cup fat-free evaporated milk
½ cup egg substitute
½ cup sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
TOPPING:
½ cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
1. On a slightly floured surface, unroll pastry. Transfer pastry to a 9in. 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.
2. In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
3. 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).
4. Cool on wire rack. Refrigerate leftovers.
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