1 (9") deep dish pie crust
1/2 cup packed of brown sugar
1 tablespoon of cornstarch
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1/4 cup of water
2 tablespoons of butter
2 cups of peeled, sliced cooking apples
1 egg, beaten
1 tablespoon of lemon juice
1 cup canned of pumpkin
1/2 cup of granulated sugar
1/2 teaspoon of ground ginger
1/2 teaspoon of cinnamon
1/8 teaspoon of ground cloves
1/4 teaspoon of salt
1 (5.3 oz.) can of evaporated milk
Bake pie crust (not pricked) at 450 degrees for 5
minutes, remove, reduce temperature to 375 degrees. In
medium saucepan, combine brown sugar, cornstarch,
cinnamon and salt. Stir in water. Add butter. Bring to
boil, stirring constantly over medium heat; stir in
apples. Bring to boiling again, cover, turn off heat
leaving pan on unit. In small bowl, beat egg. Stir in
pumpkin, then sugar and spices. Mix well. Stir in
evaporated milk. Add lemon juice to apples, then place
in pie shell. Carefully pour pumpkin mixture over
apples. Bake at 375 degrees for 40-45 minutes or until
knife inserted comes out clean. Cool on rack. For a
Halloween treat, use pastry scraps to make pumpkin
features. Bake on cookie sheet about 5 minutes or until
browned. Garnish the pie. Serve with whipped cream, if
desired. Makes one 9 inch pie.
