Ingredients:
Pastry Case
8oz plain flour
4oz butter
1 tblsp castor sugar
Pie filling
9oz pumpkin flesh
10oz cooking apples
4 tblsps soft dark brown sugar
½ teasp ground cinnamon
½ teasp ground nutmeg
pinch of salt
3 beaten eggs
250ml double cream
Streusel Topping
2oz butter
2oz plain flour
2 ½ oz demerara sugar
2oz chopped pecans

 

Instructions:
Preheat oven to 180C/ Gas4
Make pastry, line a large flan dish and leave to chill while making pie filling.
Prepare pumpkin and apples, cook slowly in a saucepan with lid on, if lid is tight fitting
shouldn't need to add water, however, if they start to catch add a little and keep the heat low.
When they are completely cooked, puree.
Cool a little and add the rest of the ingredient for pie filling and mix thoroughly.
Pour into pie case.
Bake in preheated oven for 50-60 mins.
Make up streusel topping by rubbing butter into flour then stir in sugar and pecans.
Sprinkle over pie and cook for another 15 mins