Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60ml) ice water
  • 1 (15 ounce / 425g) can pumpkin puree (NOT pumpkin pie filling)
  • 2 medium apples (Gala or Honeycrisp recommended), peeled, cored, and diced (about 2 cups)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch (cornflour)
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1/2 cup (50g) all-purpose flour
  • 1/2 cup (50g) rolled oats (not instant)
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Pumpkin & Apple Filling: In a large bowl, combine pumpkin puree, diced apples, granulated sugar, brown sugar, heavy cream, cinnamon, ginger, cloves, nutmeg, cornstarch, lemon juice, and salt. Mix well.
  3. Make the Oat Crumble Topping: In a medium bowl, combine flour, rolled oats, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
  4. Assemble the Pie: On a lightly floured surface, roll out the chilled pie crust into a 12-inch circle. Carefully transfer to the pie plate, trim edges, and crimp.
  5. Fill and Top: Pour the pumpkin and apple filling into the pie crust. Sprinkle the oat crumble topping evenly over the filling.
  6. Bake: Preheat oven to 375°F (190°C). Place the pie on a baking sheet and bake for 55-65 minutes, or until the crust is golden brown and the filling is set. If the crust is browning too quickly, cover the edges with foil.
  7. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving.