Apple-Pumpkin Pie
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 unbaked 9-inch deep dish pie pastry
-
FOR THE APPLE LAYER
- 1⁄3 cup brown sugar (more for a sweeter taste)
- 1 tablespoon cornstarch
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄3 cup water
- 2 tablespoons butter or 2 tablespoons margarine
- 3 cups apples, pared and thinly sliced (preferably Granny Smith)
-
FOR THE PUMPKIN LAYER
- 1 large egg
- 1⁄3 cup white sugar
- 3⁄4 cup mashed canned pumpkin
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger powder
- 1⁄8 teaspoon clove
- 3⁄4 cup evaporated milk
directions
- In a 2-quart saucepan, combine the brown sugar, cornstarch, 1/2 tsp cinnamon and 1/4 tsp salt; stir in water and butter.
- Cook over medium heat, stirring constantly, until the mixture comes to a light boil.
- Carefully add in the apple slices; cook for another 4 minutes.
- Remove from heat; set aside.
- In a bowl, combine the egg, white sugar, pumpkin, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves and the evaporated milk; beat until well blended using an electric mixer on low speed (if desired, depending on taste, more spices ay be added).
- 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 375 degree oven (on a cookie sheet to prevent any spills), for 40 minutes, or until the filling is set around the edge.
- Cool on a wire rack-- DELICIOUS!
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