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Pumpkin Dutch Apple Pie Recipe

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This recipe for Pumpkin Dutch Apple Pie is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Apple layer:
2 medium-size green apples, peeled, cored, and thinly sliced (about 2 cups)
¼ c. granulated sugar
2 tsp. all-purpose flour
1 tsp. lemon juice
¼ tsp. ground cinnamon
1 unbaked 9” pie shell with high fluted edge
Pumpkin layer:
2 eggs, lightly beaten
1½ c. Libby’s solid pack pumpkin
1 c. Carnation Evaporated Milk (undiluted)
½ c. granulated sugar
2 T. butter, melted
¾ tsp. ground cinnamon
⅛ tsp. ground nutmeg
¼ tsp. salt
Crumble topping:
½ c. all-purpose flour
5 T. granulated sugar
3 T. softened butter
⅓ c. chopped nuts
Directions:
Directions:
For apple layer:
Toss the apples with sugar, flour, lemon juice, and cinnamon in medium bowl. Place in pie shell.
For pumpkin layer:
Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg, and salt in medium bowl. Pour over the apples. Bake in a preheated 375º oven for 30 minutes. Remove from oven, and sprinkle with crumble topping. Return to oven. Bake for 20 minutes or until pumpkin “custard” is set. Cool on wire rack.
(To make crumble topping:
Combine ½ c. all-purpose flour, 5 T. granulated sugar, 3 T. softened butter, and the chopped nuts in a medium bowl with a pastry blender).

 

 

 

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