Pumpkin Dutch Apple Pie Recipe

PUMPKIN DUTCH APPLE PIE

(Yield - 1 pie)

            Apple Layer

2 cups             Medium green apples, peeled, cored and thinly sliced (about 2 apples)

1/4 cup           Granulated Sugar

1                      Lemon juice

1/4 tsp.           Ground cinnamon

1                      un-baked 9 inch pie shell with high fluted edge.

Toss apples with sugar, flour, lemon juice and cinnamon in medium bowl; place in pie shell.

            Crumble Topping

½ cup              Flour

5 T.                  Granulated sugar

3 T.                  Butter, softened

1/3 cup           Walnuts, chopped

Mix crumble topping with pastry blended until crumbly.

            Pumpkin Layer

1                      Egg, slightly beaten

1½ cup           Solid pack pumpkin (1can)

1 can               Un-diluted Carnation evaporated milk

½ cup              Granulated sugar

2 T.                  Butter or margarine, melted

3/4 tsp.           Ground cinnamon

1/8 tsp.           Ground nutmeg

1/4 tsp.           Salt

Combine egg, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg and salt in medium bowl; pour over apples.

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