For Thanksgiving I couldn’t decide if I should make a pumpkin pie or an apple pie. There were only seven of us so I didn’t feel that making both would be a good idea, unless we wanted lots of extra pie left over. Not always a bad thing, I admit, but I want my pants to fit!
I compromised with this pumpkin/apple pie. It has a layer of apple pie and a layer of pumpkin pie. It’s very unique. It is a lot like eating an apple pie and a pumpkin pie at the same time. If you are tired of plain pumpkin or plain apple pie, give this recipe a try. It does take a while to make, but it’s worth the effort. I used pumpkin from our garden and apples we foraged from abandoned city trees.
Apple and Pumpkin Pie
1 pie pastry
1-1/2 cups thinly sliced apples
1/4 cup sugar
2 teaspoons white flour
1 tablespoon lemon juice (you can use less if your apples are very tart)
1/2 teaspoon cinnamon
2 cups pumpkin puree
1 can evaporated milk
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup white flour
2 tablespoons sugar
3 tablespoons cold butter
4 tablespoons chopped walnuts
Roll out pastry and place in 10-inch pie plate.
Preheat oven to 375 F.
In a large bowl mix apples, sugar, flour, lemon juice and cinnamon. Place apple mixture into prepared crust.
Beat together pumpkin, milk, eggs, sugar, salt and spices in another large bowl. Carefully pour over apples.
Bake 35 minutes.
While baking, mix topping ingredients in food processor or use a pastry cutter to cut in the butter. Remove pie and sprinkle topping on. Return to oven and bake another 35 minutes or until a knife inserted comes out clean.
Allow to cool before slicing. Enjoy!