Dutch Pumpkin Apple Pie
INGREDIENTS
SHELL: 1 Unbaked deep dish pie shell APPLE LAYER: 2 cups peeled, cored, sliced Granny Smith Apples 1/4 cup Splenda (yes sugar works just fine) 2 Tbsp flour 1 tsp lemon juice 1/2 tsp ground cinnamond 1/4 - 1/2 tsp ground cloves |
PUMPKIN LAYER:
1 1/2 cups pureed cooked pumpkin 1 cup evaporated milk (not sweetened condensed) 1/2 cup Splenda 2 large eggs, beaten (or Egg Substitute) 3/4 tps ground cinnamon 1/2 tsp salt 1/8 tsp ground nutmeg STREUSEL TOPPING: 1/2 cup flour 1/3 cup chopped walnuts 5 Tbsp light brown sugar 3 Tbsp melted butter or margarine |
Directions:
Prepare deep dish pie shell and set aside in refrigerator or cold place. Apple Layer: 1. Combine Apple Layer ingredients. 2. Pour Apple Layer ingredients into pie shell. Pumpkin Layer: 1. Combine pumpkin layer ingredients. 2. Pour over apple mixture 3. Bake in 375 degree oven for 30 minutes Streusel Topping: 1. Combine Streusel ingredients 2. Spread on top of partially-baked pie 3. Cook for 20 additional minutes or until pumpkin custard is set. Cool completely to serve. |