It's an apple pie smothered in a custardy hug from pumpkin pie filling, they go so well together. This pie is the best of both worlds!
INGREDIENTS
1 store-bought deep dish pie crust or pie dough fitted in a deep dish pie plate
FOR APPLE LAYER:
2 cups peeled cored and thinly sliced Granny Smith apples
¼ cup sugar
2 tablespoons flour
1 teaspoon lemon juice
¼ teaspoon cinnamon
FOR PUMPKIN LAYER:
1 ½ cups pumpkin puree not pumpkin pie filling
1 cup evaporated milk not condensed milk
½ cup sugar
2 eggs
2 tablespoons butter melted
1 teaspoon vanilla extract
¾ teaspoons cinnamon
? teaspoon nutmeg
¼ teaspoon salt
FOR CRUMBLE TOPPING:
½ cup all purpose flour
? cup walnuts chopped
5 tablespoons brown sugar
6 speculoos spiced Belgian cookies, crumbled
3 tablespoons butter melted
INSTRUCTIONS
Preheat oven to 350 degrees. Place pie crust on a foil-lined baking sheet (to prevent spills & for easier transfer).
In a large bowl, toss together apples, sugar, flour, lemon juice and cinnamon. Pour into the UNBAKED pie crust and arrange into an even layer.
In another bowl, whisk together pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, nutmeg and salt until well combined. Pour evenly over apple layer.
Bake for about 30-35 minutes or until just starting to set.
Meanwhile, in a medium bowl, combine flour, walnuts, brown sugar, crushed cookies and butter until it forms a mixture that resembles wet sand. You’ll want some lumps and clumps. Set aside.
Remove pie from oven and top with crumble. Bake for another 20-23 minutes or until the pumpkin layer is set and the crumble begins to turn golden.
Cool for about 30 minutes before cutting for best results.
Comments
Post a Comment