Title: Pumpkin-Apple Pie
Categories: Dessert Fruit Pie
Yield: 6 Servings
| 1/3 | c | Brown sugar; firmly packed |
| 1/2 | ts | Cinnamon; ground |
| 1/3 | c | Water |
| 3 | c | Apple; pared, thinly sliced |
| 1/3 | c | Sugar; granulated |
| 1/2 | ts | Cinnamon; ground |
| 1/8 | ts | Clove; ground |
| 3/4 | c | Evaporated milk |
| 1 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 2 | ts | Butter or margarine |
| 1 | | Egg; lg |
| 3/4 | c | Pumpkin; mashed, canned |
| 1/4 | ts | Ginger, ground |
| 1/4 | ts | Salt |
| 1 | | 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.