Recipe by Colorado Lauralee
I found this recipe in the Taste of Home/Healthy Cooking Holiday Issue 2008. This is diffrent from any pie we have tried and we enjoyed it very much. I hope you like it too!!
Top Review by KeeperAtHome
This was good and definitely something new for my family, combining pumpkin and apple pie all in one. It was good! Served it with some cool whip. I did double the nuts in the topping. Thanks for sharing! Made for My 3 Chefs Fall '09 event.
- 1 sheet refrigerated pie pastry
- 2 cups thinly sliced peeled tart apples
- 1⁄4 cup sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄2 cups canned pumpkin
- 1 cup fat-free evaporated milk
- 1⁄2 cup egg substitute
- 1⁄2 cup sugar
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 1⁄2 cup all-purpose flour
- 3 tablespoons sugar
- 4 1⁄2 teaspoons cold butter
- 3 tablespoons chopped walnuts
Directions See How It's Made
- 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.