Pumpkin Pecan Crumble Pie

Pumpkin Pecan Crumble Pie

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
2 eggs, beaten
2 Cups fresh pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 tablespoons pure maple syrup
1 (12-ounce) can evaporated milk

Pecan CrumbleTopping:
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons butter, softened

Crust: Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at aShape into 3 disks. Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out. (Overnight actually works best). Hold no more than 3 days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer).

Filling: Preheat the oven to 375 degrees F.
Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.

Topping: Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.