Crumb-topped Apple & Pumpkin Pie

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

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
• 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 nutmeg
• 1/2 cup all-purpose flour
• 3 tablespoons sugar
• 4 1/2 teaspoons cold butter
• 3 tablespoons chopped walnuts

Recipe

• 1 on a lightly floured surface, unroll pastry.
• 2 transfer pastry to a 9" deep dish pie plate. flute pastry edges.
• 3 in a large bowl, combine the apples, sugar flour, lemon juice, and cinnamon. spoon into crust.
• 4 in another large bowl, whisk the pumpkin filling ingredients. pour over apple mixture, bake at 375* for 30 minutes.
• 5 for topping, combine flour and sugar. cut in butter until crumbly; stir in walnuts. sprinkle over pie.
• 6 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).
• 7 cool on a wire rack. refrigerate leftovers.
• 8 note: i used splenda for the sugar and 2 eggs rather than the egg substitute.
• 9 enjoy!