Pumpkin-apple pie with crumble

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 2 egg yolks, beaten
• 75 g sugar
• 1 pinch of salt
• 1 tbsp water
• 1 m.-sized pumpkin(s)
• 3 apples
• maple syrup
• Cinnamon
• some water (sugar water)
• 100 g flour
• 70 g sugar
• 70 g butter
• possibly sugar, brown
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the dough, combine the flour, sugar, and salt in a mixing bowl. Add the butter in pieces and knead into the flour-sugar mixture. When the dough becomes crumbly, add the beaten egg yolks and the water to the dough until a soft, non-sticky mass forms. Then, cover and refrigerate the dough for about 15-30 minutes. In the meantime, cut up and peel the pumpkin and cut it into large cubes. Then cook them in a pot with sugar water until soft. The time depends on the size of the cubes; about 15-20 minutes. Just test it; it can be quite soft. Peel the apples and cut them into small pieces. When the pumpkin is cooked soft, drain them and let them drain well(!). Then mash them with a good dash of maple syrup and cinnamon. You can do this either with a potato masher or a food processor. If you like, you can add a little more brown sugar. Roll out the dough and place it in a greased springform pan. The edges don’t need to be very high, as the cake won’t rise. Arrange the chopped apples on the base. Pour the slightly cooled pumpkin mixture on top. If the mixture is still very watery, simply press it out by hand and then pour it into the springform pan. Press firmly. Form the crumb topping from flour, butter, and sugar and place it on top of the mixture. Bake the cake on the lower to middle rack at 190 degrees Celsius for about 50 minutes. The cake tastes best served warm with vanilla ice cream.