Crumb-Topped Apple & Pumpkin Pie
1 sheet refrigerated pie pastry
2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 teaspoon all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups canned pumpkin (not pumpkin pie mix)
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 ground nutmeg
1/2 cup all-purpose flour
3 tablespoons sugar
4 1/2 teaspoons cold butter
3 tablespoons chopped walnuts
On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 for 30 minutes.
For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie. 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).
Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings
Note: I made a couple of changes from the original recipe out of convenience. Instead of a sheet of refrigerated pie pastry, I used a deep-dish pie shell (from the freezer section). I also used 2 eggs instead of the egg substitute. I eliminated the chopped walnuts in the topping due to allergies. I also found that I had to add at least around 1 tablespoon of butter to the topping in order to get it to crumble properly.