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Apple Pumpkin Dutch Pie
Apple Pumpkin Dutch Pie

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together.

Pan size: 9 inch, deep baking dish
Temp: 375°F degrees
Baking time: 50 minutes
Servings: 6 to 8

Apple Pumpkin Dutch Pie

A layer of crisp, crunchy apples topped with creamy pumpkin sprinkled with a crumble topping is just what the doctor ordered for those suffering from pumpkin-apple deficiency. Serve with a generous smile and slices of sharp cheddar cheese.

1 baked 9-inch deep-dish pie shell - 4 cup volume

2 cups peeled, cored, thinly sliced green apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon


1 1/2 cups pure pumpkin
1 cup evaporated milk
1/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs, lightly beaten
2 tablespoons butter or margarine, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg


Topping
1/2 cup all-purpose flour
1/3 cup chopped walnuts
3 tablespoons granulated sugar
2 tablespoons brown sugar
3 tablespoons butter

Small ApplePre heat oven. Combine apples, sugar, brown sugar, flour, lemon juice and cinnamon in medium bowl; pour into baked 9 inch, deep - dish pie shell.

Small AppleCombine pumpkin, evaporated milk, sugar, brown sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.

Small AppleBake apple pumpkin pie for 30 minutes. Mean while make the crumb topping. Combine all of the topping ingredients together and stir with a fork until crumb are the size of small peas. Remove apple pumpkin pie from the oven; sprinkle with crumble topping. Return the apple pumpkin pie to the oven; bake for 20 minutes longer or until custard is set. Cool completely on wire rack. Serve with ice cream or whipped cream topping.




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