Ingredients:
- 1 sheet refrigerated pie pastry
- 2 cups thinly sliced peeled tart apples
- 1/4 cup sugar
- 2 tsp. plain flour
- 1 tsp. lemon juice
- 1/4 tsp. ground cinnamon
Pumpkin Filling:
- 1-1/2 cups canned pumpkin
- 1 cup fat free evaporated milk
- 1/2 cup egg substitute
- 1/2 cup sugar
- 1/4 tsp. ground cinnamon
- 1/4 tsp.salt
- 1/8 tsp. ground nutmeg
Topping:
- 1/2 cup plain flour
- 3 Tbsp. sugar
- 4-1/2 tsp. cold butter
- 3 Tbsp. chopped walnuts
Directions:
1) On a lightly floured surface, unroll pastry. Transfer pastry to a 9- in. deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges! In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
2) In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375 degrees for 30 minutes.
3) For topping, combine flour and sugar. Cut in butter until crumbly, stir in walnuts. Sprinkle over pie.
4) Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges during the last 15 minutes to prevent over browning if necessary).
Cool on a wire rack. Refrigerate leftovers.
