Pumpkin Dutch Apple Pie - cooking recipe

Ingredients

APPLE LAYER
1 unbaked 9-inch deep dish pie pastry (4-cup volume)
2 cups peeled peeled cored thinly sliced apples
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
PUMPKIN LAYER
1 1/2 cups pure pumpkin puree
1 cup evaporated milk
1/2 cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
CRUMBLE TOPPING
1/2 cup all-purpose flour
1/3 cup chopped walnuts
5 tablespoons granulated sugar
3 tablespoons butter

Preparation

FOR APPLE LAYER:
Combine apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
FOR PUMPKIN LAYER:
Combine pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
Bake @ 375 f. for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
FOR CRUMB TOPPING:
Combine flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs.