Pumpkin-Apple Crumble Pie

Tis the season for pumpkin and apple pies! I am so looking forward to Thanksgiving, since it's my favorite holiday. Obviously because of the copious amounts of delicious holiday food and socially acceptable displays of gluttony.

I wanted to make a pie, and couldn't decide between apple or pumpkin. I couldn't make two pies, because I shouldn't have that much pie around the house at one time. Such a dilemma.

So I solved the problem by making a pumpkin-apple pie hybrid. A Pumpple pie? Applekin pie? Whatever you want to call it, it's delicious.

Pumpkin-Apple Crumble Pie

Pie Crust

• 5 Tbsp butter or coconut oil
• 1 1/2 cup flour
• 1/4 tsp salt
• 2 Tbsp sugar
• 1/4 cup cold water

Add the salt and sugar to the flour. Cut the butter into the flour until the mixture is crumbly. Add the water a little at a time, stopping when the dough just comes together. Do not overmix. Chill in the fridge while you prepare the fillings.

Pumpkin Filling

• 1 1/2 cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup sugar
• 2 eggs
• 1 cup milk

Combine all ingredients in a mixing bowl until smooth.

Apple Filling

• 2 large apples, chopped
• 1 tsp cinnamon
• 1/4 cup brown sugar
• 1/4 cup flour

Toss chopped apples with the cinnamon, sugar, and flour.

Crumble Topping

• 4 Tbsp butter or coconut oil
• 1 cup flour
• 1/4 cup brown sugar

Mix the flour and sugar together. Cut in the butter or coconut oil until mixture is crumbly.

Preheat oven to 425 F.

Roll out the pie dough and place in a pie tin. Pour the pumpkin filling into the crust. Top with the apple filling, evenly distributing it over the top. Sprinkle the apple with the crumble topping.

Place the pie on a baking sheet and bake the pie for 15 minutes at 425 F. Turn down to 375 F and bake for 45 more minutes.

What's your favorite kind of pie?

(( Don't forget to enter the giveaway for a pair of Beats by Dr. Dre headphones HERE ))