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Pumpkin Dutch Apple Pie
Sandra Beeman, Friendship

2 medium Granny Smith apples, peeled, cored, and thinly sliced
1/4 cup sugar
2 tsp. all-purpose flour
1 tsp. lemon juice
1/4 tsp. cinnamon
9-inch deep-dish pie shell, unbaked
Pumpkin Layer:
2 eggs, lightly beaten
1-1/2 cups solid-pack pumpkin
1 cup undiluted evaporated milk
1/2 cup sugar
2 Tbsp. butter, melted
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
Crumble Topping:
1/2 cup all-purpose flour
5 Tbsp. sugar
3 Tbsp. softened butter
1/3 cup walnuts, chopped

Toss apples with sugar, flour, lemon juice, and cinnamon. Place in unbaked pie shell. For pumpkin layer: Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg, and salt. Pour over apple layer. Bake in a preheated oven at 375 degrees for 30 minutes. While pie is baking, mix together ingredients for crumble topping. Remove pie from oven and sprinkle with topping. Return to oven and bake for an additional 20 minutes or until custard is set. Cool.

 

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