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 apple slices, 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.

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

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the pastry

• required amount of pastry (click here for the recipe)

For the apple slices

• 1x large apple (very thinly sliced)

• sprinkling of demerara sugar

For the pumpkin pie filling

• 1 & 1/2 cups of pumpkin puree

• 1/2 cup of canned coconut milk

• 3x eggs

• 1/2 cup of honey (or maple syrup)

• 1x tbsp of pumpkin spice

• 1x tsp of vanilla extract

• pinch of salt

For the crumble

• 100g of cold butter

• 200g of plain flour

• 1x tbsp of caster sugar

• sprinkling of demerara sugar

METHOD

Start by making up your pastry. Once it's ready, grease your pie dish with butter, then carefully add the pastry, ensuring it's all evenly covering the base and edges. Poke lots of holes in the pastry using a fork and then blind bake it for about 15 minutes. Remove from the oven and set aside.

Now begin making your pumpkin pie filling. Simply add all of the ingredients to a large bowl, mix together well and then it's ready! Set this mixture aside and begin cutting your apple slices. Make sure they're as thin as you can possibly get them.

Now for assembly. Evenly cover the pastry base with the apple slices, making sure none are much higher than others, then sprinkle them with demerara sugar. Then evenly distribute the pumpkin pie filling on top of the apple slices, making a nice smooth layer.

Pop it back in the oven and bake for 30 minutes.

While the pie is baking it's time to begin making your crumble. Once again, add all the ingredients to a large bowl (except for the demerara sugar), then rub everything well between your fingertips until the crumble forms.

After the 30 minute baking time, remove from the oven, and sprinkle the crumble on top. Evenly cover the top of the pie, then sprinkle with the demerara sugar.

Pop it back in the oven and bake for a further 20 - 25 minutes, or until the pie has set. (everyones ovens differ slightly ).

Remove from the oven and allow to cool.

Serve as desired and enjoy!

Tastes delicious by itself or with some freshly made custard or some vanilla icecream.