Pumpkin Apple Pie with Crumb Topping
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Dough (this recipe yields 2 10-inch crusts):
  • 12 tablespoons (1½ sticks) very cold unsalted butter, diced
  • ⅓ cup very cold vegetable shortening
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 6 to 8 tablespoons (about ½ cup) ice water
  • Apple Filling:
  • 2 Golden Delicious apples, cut into ¼-inch slice
  • 1 Gala apple, cut into ¼-inch slice
  • 2 tablespoons unsalted butter
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • Pinch of Salt
  • Pumpkin Filling:
  • 15-ounce can pumpkin puree
  • ½ cup sugar
  • ¼ cup dark brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ⅛ teaspoon cloves
  • 12-ounce can evaporated milk
  • 2 eggs
  • Crumb Topping
  • 8 tablespoons (1 stick) unsalted butter at room temperature, diced
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
Instructions
  1. To make the dough, in a food processor fitted with a steel blade add the flour, salt, and sugar. Pulse a few times, then add the cold butter and vegetable shortening. Pulse 8-10 times until the butter is in pea-sized bits. With the machine running, add the ice water a little bit at a time through the feed tub until the dough begins to form a ball. Wrap the ball of dough in plastic wrap and place in the fridge to rest for at least 30 minutes.
  2. After 30 minutes, remove from fridge. On a lightly floured surface, cut the dough in half, and return one half back to the fridge (use for another pie).
  3. With lightly floured hands, shape the dough into a disc. Using a rolling pin dusted with flour, roll the dough out to measure 10 inches in diameter and about ¼ inch thickness.
  4. Roll the dough up around rolling pin, and gently place onto 9-inch pie pan. With your fingers, gently press the dough down to fit the shape of the pan, trim and crimp the dough and return to the fridge until ready to use.
  5. While the dough is chilling, preheat oven to 375 degrees and make the apple filling, pumpkin filling, and crumble top.
  6. For the Apple Filling:
  7. In a medium-sized microwave-safe bowl, add sliced apples, butter, cinnamon, ginger, cloves, and pinch of salt. Microwave for 4 minutes, mix and set aside.
  8. For the Pumpkin Filling:
  9. In a large mixing bowl, add pumpkin puree, sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, evaporated milk, 2 eggs. Whisk until combined, set aside.
  10. For the Crumb Topping:
  11. In a small mixing bowl, add diced butter, flour, brown sugar, and cinnamon, Mix with a fork (or your fingers) until the mixture resembles pea-sized crumbles. Set aside.
  12. Remove pie plate from the refridgerator and fill the bottom with cooked apple mixture (make sure to scoop the mixture and leave out all the excess juice-this will make your crust soggy).
  13. Next, pour the pumpkin filling over the apples and bake for 1 hour.
  14. After 1 hour, sprinkle the crumble topping onto the pie. Bake for an additional 15-30 minutes (until pumpkin layer is set and crumble is lightly golden brown).
  15. Cool at least 3 hours before slicing. Pie can be wrapped in plastic wrap and kept in the fridge for unto 5 days.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/11/15/pumpkin-apple-pie-crumb-topping/