1/3 c Brown Sugar; Firmly Packed 1/3 c Sugar; Granulated
1 tb Cornstarch 3/4 c Pumpkin; Mashed, Canned
1/2 t Cinnamon; Ground 1/2 t Cinnamon; Ground
1/4 t Salt 1/4 t Ginger; Ground
1/3 c Water 1/8 t Clove; Ground
2 tb Butter Or Regular Margarine 1/4 t Salt
3 c Apple; Pared, Thinly Sliced 3/4 c Evaporated Milk
1 ea Egg; Lg 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.
Yields
6 servings