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Dutch Apple Pumpkin Pie

DVO Recipe Center
Serves: 8

   Apple layer:
   1 unbaked 9-inch pie shell (deep dish or high-fluted edge)
   2 medium green apple, peeled & thinly sliced
   1/4 cup sugar
   2 teaspoons flour
   1 teaspoon lemon juice
   1/4 teaspoon cinnamon
   Pumpkin layer:
   2 eggs
   1 1/2 cups Libby's pumpkin puree
   1 cup evaporated milk
   1/2 cup sugar
   2 tablespoons melted butter or margarine
   3/4 teaspoon cinnamon
   1/4 teaspoon salt
   1/8 teaspoon nutmeg
   Crumble topping

For Apple Layer:
Combine apples with sugar, flour, lemon juice and cinnamon in medium bowl; place in pie shell.

For Pumpkin Layer:
Combine eggs, pumpkin, milk, sugar, butter, cinnamon, salt & nutmeg in medium bowl; pour over apples.

Bake in preheated 375 degree oven for 30 minutes*. Remove from oven; sprinkle with Crumble Topping. Bake 20 minutes more or until set. Cool on wire rack.

Combine 1/2 c. flour, 1/3 c. chopped walnuts, 5 T. sugar in medium bowl.. Cut in 3 T. softened butter with pastry blender until crumbly.

*The amount of time varies depending on oven. I have to double the baking time to 60 minutes before I add the crumbled topping.


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