Pumpkin Apple Pie Tim Helling
1 - 9-inch deep dish pie crust, unbaked
Apple Pie Filling
1/2 cup packed brown sugar 1 tablespoon corn starch
1/2 teaspoon cinnamon 1/4 teaspoon salt
1/4 cup water 2 tablespoons butter
2 cups green apples, peeled, cored and sliced
1 large egg, beaten 1 tablespoon lemon juice
Pumpkin Pie Filling
1 cup pumpkin pumpkin puree’ 1/2 cup granulated sugar
1/2 teaspoon ground ginger 1/2 teaspoon cinnamon
1/8 teaspoon ground cloves 1/4 teaspoon salt
1 (5.3-ounce) can evaporated milk
Pre-heat oven to 450 F.
Bake pie crust for 5 minutes, remove, reduce temperature to 375 F.
In a medium saucepan, combine brown sugar, corn starch, cinnamon, salt, water and butter.
Bring to boil stirring constantly over medium heat.
Stir in apples.
Return to boil, cover, turn off heat leaving the pan on the burner.
In small mixing bowl, stir together egg and pumpkin.
Stir in sugar and spices. Mix well.
Stir in evaporated milk.
Stir lemon juice into apple mixture, then place apple mixture in pie shell.
Carefully pour pumpkin mixture over apples.
Bake at 40-45 minutes or until knife inserted in the center of the pie comes out clean.
Cool on a wire rack. Serves about 8