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Apple Pumpkin Pie
2 medium apples peeled, cored, sliced
1/4 cup granulated sugar
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 (9 inch) pie crust, unbaked
2 eggs, lightly beaten
1 1/2 cup canned pumpkin
1 cup evaporated Milk
1/2 cup sugar
2 tablespoons butter, melted
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Crumble Topping
1/2 cup all-purpose flour
5 tablespoons granulated sugar
3 tablespoons butter, softened
1/3 cup pecans, chopped
Toss the apples with sugar, flour, lemon juice, and cinnamon in a medium bowl;
place in the pie shell.
Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, nutmeg,
and salt in a medium bowl; pour over apples.
Bake in a preheated oven at 375 F oven for 30 minutes.
Remove from oven and sprinkle with crumble topping.
Return to oven; bake for 20 minutes or until custard is set.
To make crumble topping, combine flour, sugar, softened butter,
and pecans in a medium bowl with pastry blender until crumbly.
  
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