Pumpkin-apple Pie

  • on June 5, 2008
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Ingrients & Directions

1/3 c Brown Sugar; Firmly Packed
1 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/3 c Water
2 tb Butter Or Regular Margarine
3 c Apple; Pared, Thinly Sliced
1 ea Egg; Lg
1/3 c Sugar; Granulated
3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground
1/4 ts Ginger; Ground
1/8 ts Clove; Ground
1/4 ts Salt
3/4 c Evaporated Milk
1 ea Unbaked 9-inch Pie Shell

Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp
of salt in a 2-quart saucepan. Stir in the water and butter. Cook,
over medium heat, stirring constantly, until the mixture comes to a
boil. Carefully add the apple slices and cook for another 4 minutes.
Remove from the heat and set aside. Combine the egg, sugar, pumpkin,
1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until
well blended using a rotary or electric mixer set on low speed. Pour
the apple mixture into the unbaked pie shell and then spoon an even
layer of the pumpkin mixture over the apple mixture. Bake in a
preheated 425 degree F oven for 10 minutes then reduce the oven
temperature to 375 degrees F and bake another 40 minutes or until the
filling is set around the edge. Cool on a wire rack.

6 Servings

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