Pumpkin Apple Pie
Source of Recipe
The Pastry Shop
List of Ingredients
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
Recipe
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.
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