Layered Amaretti Apple Pumpkin Pie

Layered Amaretti Apple Pumpkin Pie

Crust
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
2 ounces chilled cream cheese
8 tablespoons chilled unsalted butter
2 tablespoons shortening

Pumpkin Filling
3/4 cup canned pumpkin puree
4 ounces cream cheese, softened
1/4 cup brown sugar
1 large egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Apple Filling
6 cups thinly sliced apples (Gala)
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon ground clove

Amaeretti Topping
1/2 cup coarsely ground amaretti cookies
1/2 cup coarsely ground almonds
1/2 cup butterscotch chips
1/3 cup old fashioned oats
1/4 cup brown sugar
4 tablespoons unsalted butter

To make the crust, in a food processor, pulse together flour, sugar and salt until combined. Add in cream cheese, butter and shortening, and pulse until combined and a dough ball forms. Shape dough into a flattened disc, wrap in plastic wrap, and chill in the freezer for 30 minutes before rolling out.

Heat oven to 350 degrees F. Roll out dough (using a rolling pin) on a floured surface, into a round – about 1/8-inch in thickness. Transfer dough round into a 9-inch deep-dish pie dish; fit into dish, and pinch and crimp dough edges (This doesn't have to be perfect because most of the crust will be covered up anyway.).

To make the pumpkin filling, in a medium bowl, whisk together pumpkin, cream cheese, brown sugar, egg, cinnamon and vanilla until well combined. Pour into pie crust. Bake 15 minutes; remove from oven.

To make the apple filling, in a large bowl, stir together apples, brown sugar, cinnamon, ginger, nutmeg and clove until well combined; place apple filling on top of pumpkin filling.

To make the amaretti topping, in a large bowl, stir together amaretti, almonds, butterscotch chips, oats and brown sugar until well combined; knead in butter, using your fingertips, until well incorporated and mixture starts to clump together. Sprinkle amaretti topping over apples. Bake pie 30 minutes, cover with foil, and bake an additional 30 minutes or until bubbly and golden brown.