Post by Loupy on Nov 15, 2011 17:12:14 GMT -7
Crumb-Topped Apple & Pumpkin Pie
Photo by: Taste of Home
“This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.” Trisha Fox - Plainfield, Illinois
10 Servings
Prep: 35 min.
Bake: 50 min. + cooling
Ingredients
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
PUMPKIN FILLING:
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 ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
Directions
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 overbrowning if necessary).
Cool on a wire rack.
Refrigerate leftovers.
Nutrition Facts
342 calories
11 g fat
5 g saturated fat
12 mg cholesterol
259 mg sodium
55 g carbohydrate
3 g fiber
7 g protein
Originally published as Crumb-Topped Apple & Pumpkin Pie in Healthy Cooking December/January 2009, p44
© Reiman Media Group, LLC., 2011
Photo by: Taste of Home
“This special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house.” Trisha Fox - Plainfield, Illinois
10 Servings
Prep: 35 min.
Bake: 50 min. + cooling
Ingredients
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
PUMPKIN FILLING:
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 ground nutmeg
TOPPING:
1/2 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
Directions
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 overbrowning if necessary).
Cool on a wire rack.
Refrigerate leftovers.
Nutrition Facts
342 calories
11 g fat
5 g saturated fat
12 mg cholesterol
259 mg sodium
55 g carbohydrate
3 g fiber
7 g protein
Originally published as Crumb-Topped Apple & Pumpkin Pie in Healthy Cooking December/January 2009, p44
© Reiman Media Group, LLC., 2011
