Apple Pie Pumpkin Crumble - aka Pumpkin Dutch Apple Pie

Ever thought of combing two of Autumn's best desserts? This incredible combo of apple crumble and pumpkin pie is sure to leave you wanting more...

It's made up of a layer of sweet pastry on the bottom, followed by vanilla stewed apples, then the pumpkin pie filling and finally a topping of crumble.

Known to many as a 'Dutch Apple Pie'. If You're unfamiliar with a 'Dutch Apple Pie', it's essentially an apple pie, but topped with a crumble. So this is our take on a 'Dutch Apple Pie', but with a autumn twist. We added the pumpkin and it is definitely something we're going to be having more often. It's also a perfect dessert for gatherings and dinner parties, because it tastes even better the next day which makes it perfect for stress-free hosting. Make the day before for the perfect fall, Thanksgiving, or Christmas dessert.

So without further ado, let's get on with the recipe!

INGREDIENTS - Apple Pie Pumpkin Crumble Recipe

Pastry:

• 125g cold butter

• 1 & ½ cups plain flour

• 1 egg yolk

• 1 tbsp sugar

• Pinch of salt

• 1 tsp water

Apple filling:

• 2 large apples, peeled & diced

• 1 tbsp butter

• ½ cup muscovado sugar

• Dash of vanilla

Pumpkin filling:

• 1 & ½ cups pumpkin purée

• ½ cup canned coconut milk

• 3 eggs

• ½ cup honey (or maple syrup)

• 1 tbsp pumpkin spice

• 1 tsp vanilla extract

• Pinch of salt

Crumble topping:

• 100g cold butter

• 200g plain flour

• 1 tbsp caster sugar

• Demerara sugar (for sprinkling)

METHOD

Preheat oven to 180°C and butter a pie dish.

• Pastry: Rub all ingredients together until crumbly. Form into a rough ball, press evenly into the pie dish (base and sides), prick with a fork, and blind bake for 15 mins.

  
  

• Apple filling: In a saucepan, cook apples with butter, sugar, and vanilla over high heat until tender. Drain any excess liquid. (we don't want a soggy pastry base)

  
  

• Pumpkin filling: Beat all ingredients together in a mixer until smooth.

  
  

• Spread cooked apples over pastry base, pour pumpkin filling on top, and smooth evenly. Bake for 30 mins.

  
  

• Crumble: Rub butter, flour, and caster sugar together until crumbly.

  
  

• After 30 mins, remove pie from oven, sprinkle with crumble and demerara sugar, then bake for another 20–25 mins (check from 15 mins as ovens vary) until set.

  
  

• Cool or serve warm.