Pumpkin-Apple Pie

Name: Pumpkin-Apple Pie
Ingredients: 13 cup brown sugar firmly packed; 1 tablespoon cornstarch; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 13 cup water; 2 tablespoons butter or margarine; 3 cups apples pared, thinly sliced; 1 each eggs; 13 cup sugar granulated; 3/4 cup pumpkin mashed, canned; 1/2 teaspoon cinnamon; 1/4 teaspoon ginger ground; 18 teaspoon cloves, ground ground; 1/4 teaspoon salt; 3/4 cup evaporated milk; 1 each pie shell (9 inch) unbaked

16 ingredients

10 steps

Ingredients

13 cup brown sugar firmly packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
13 cup water
2 tablespoons butter or margarine
3 cups apples pared, thinly sliced
1 each eggs
13 cup sugar granulated
3/4 cup pumpkin mashed, canned
1/2 teaspoon cinnamon
1/4 teaspoon ginger ground
18 teaspoon cloves, ground ground
1/4 teaspoon salt
3/4 cup evaporated milk
1 each pie shell (9 inch) unbaked

Directions

1

Combine the brown sugar, cornstarch, 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a 2-quart saucepan.
2

Stir in the water and butter.
3

Cook, over medium heat, stirring constantly, until the mixture comes to a boil.
4

Carefully add the apple slices and cook for another 4 minutes.
5

Remove from the heat and set aside.
6

Combine the egg, sugar, pumpkin, 1/4 teaspoons of salt, spices, and evaporated milk in a bowl.
7

Beat until well blended using a rotary or electric mixer set on low speed.
8

Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture.
9

Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375F (190C) F and bake another 40 minutes or until the filling is set around the edge.
10

Cool on a wire rack.