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.

Pat's Apple Pie Recipe

PAT’S APPLE PIE

(Yield-1 pie)   2 Pie crusts, uncooked

1 lb.     Apples, peeled and sliced thin

1 T.      Lemon juice

1 cup   Sugar

4 T.     Cornstarch

1 tsp.   Cinnamon

Dash   Salt

Dash   Nutmeg

2 T.      Butter or margarine

            Raisins - optional

Mix sliced apples, hand ful of raisins, lemon juice, sugar. cornstarch, cinnamon, nutmeg and salt all together and place in un baked pie shell.  Dot top with the butter.  Cover pie with second un baked crust cut slits in top crust and bake for 25 minutes or until golden brown at 375* degrees.

This is one of my (mom's) favorite pie recipes.