I can’t remember when I’ve been more excited about Thanksgiving y’all. I’m not really sure why. Maybe it’s because I don’t have to work(YAY!!), but whatever the reason I’m just embracing it ;). My family has a very traditional meal, and the menu doesn’t vary much from year to year. I mean, the classics are the classics for a reason, but I like to try at least one or two new side dishes and/or desserts. I’m not a huge pumpkin pie fan, but I do love me some apple pie (case in point –> here, here, here, or here)! This isn’t my first time combining classic pies either. Remember the Pumpkin Pecan Pie? Yum! I’m all about getting the best of both worlds! This pie combines two classics and will satisfy pumpkin pie lovers and apple pie lovers alike. Because maybe it’s not Thanksgiving without pumpkin pie, but who says it has to be only pumpkin pie?? Make your own rules =). Enjoy!
Pumpkin Apple Crumble Pie
for the apple layer:
2 cups peeled, cored, thinly sliced green apples
1/4 cup granulated sugar
2 tsp all-purpose flour
1 tsp lemon juice
1/4 tsp ground cinnamon
for the pumpkin layer:
1 1/2 cups pumpkin puree
3/4 cup heavy cream
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tbsp butter, melted
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
for the crumble topping:
1/2 cup all-purpose flour
1/3 cup chopped walnuts
5 tablespoons granulated sugar
3 tablespoons butter
for the crust:
1 (9 inch) unbaked pie shell
1. Preheat oven to 375° F.
2. For the apple layer: Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into unbaked pie shell.
3. For the pumpkin layer: Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
4. Bake for 30 minutes. Remove from oven. In small bowl, combine topping ingredients. Cut in butter with pastry cutter or 2 knives until mixture resembles coarse crumbs. Sprinkle over partially baked pie. Return to oven; bake for 20-30 minutes or until custard is set and top is golden brown. Cool completely on wire rack.
*adapted from Very Best Baking
