Pumpkin Dutch Apple Pie

Photo from Pinterest

Like almost everyone else this time of year, I revel in the pumpkin and apple flavors of autumn.  This wonderful recipe, which I have used for many years, is from the Gooseberry Patch book Homespun Christmas.  I highly recommend this book, by the way.  It's the second Gooseberry Patch book I ever bought, and it is absolutely filled with wonderful recipes, crafts, and more.  You can read my review of it  here: my review of Homespun Christmas.  But on to the pie recipe!  If you have never tasted a pie with apples and pumpkin together, you are in for an autumn treat!

PUMPKIN-DUTCH APPLE PIE

Apple Layer:
2 medium tart apples, peeled, cored, thinly sliced
1/4 cup sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon
1 unbaked 9-inch deep dish pie shell ( I use a 10-inch pie shell)
Toss apples with sugar, flour, lemon juice and cinnamon. Place mixture in pie shell.
Pumpkin Layer:
2 eggs, lightly beaten
1 15-ounce can solid-pack pumpkin
1 cup undiluted evaporated milk
1/2 cup sugar
2 Tblsp. melted butter
3/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt

Combine all ingredients and beat well. Pour over apples in pie shell. Bake in preheated 375º oven for 30 minutes. While pie is baking, mix together ingredients for
Crumble Topping:
1/2 cup flour
5 Tblsp. sugar
3 Tblsp. softened butter
1/3 cup chopped walnuts
Remove pie from oven and sprinkle with topping. Return pie to 375º oven and bake for 20 more minutes or until custard is set. Cool.

Now, I know some people have trouble with pie crust, so I'm adding my foolproof recipe just in case.  The 1-crust batch is what you will need for the pumpkin-dutch apple pie recipe.

MRS. T’S OIL PIE CRUST
(for a 1-crust pie)

1 1/3 c. flour
1 t. salt
1/3 c. canola oil
3-5 T. milk

Stir together flour and salt in a small to medium bowl. Measure oil into glass measuring cup, add milk to oil. Pour milk and oil into the flour/salt mixture. Combine with a fork till it forms a nice ball of dough. Take a wet dishcloth and wash off a section of your counter. Lay a large piece of wax paper on the wet area (so it’ll stick). Put the dough on the wax paper and lay another piece of wax paper on top. Roll out the dough to desired size and shape between the 2 pieces of wax paper. This works really well and saves you having to flour the counter!

For a double crust pie, use

2 cups flour
1 tsp. salt
1/2 cup canola oil
1/4 cup milk

Mix and roll out as above.

I have double or tripled this recipe with no problems. However, I do find that when doubling or tripling, I end up with an extra crust or two, so keep that in mind when figuring how much pastry you’ll need.

Many people think they wouldn’t like a pie crust made with oil. I always use an oil crust for my pies, and they always turn out well. I think an oil pastry is much less finicky than one made with shortening or butter; the dough is much easier to work with. And of course, a crust made with canola oil is healthier, too!

I should also add that many pastry-challenged people use the refrigerated, already-rolled-out sheets of pie crust, and they like them a lot. I'm too frugal to buy them, but I like them too.

Enjoy this wonderful pie -- and do let me know if you try it!

Today I am linking up to Sandi's No Place Like Home party at Rose Chintz Cottage.