Apple Pumpkin Pie
|8 inch double crust pastry||1|
|Sliced peeled apples||4 Cup (64 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned pumpkin||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
Combine apples, sugar and flour; mix well.
Combine pumpkin, 1/2 c.sugar, brown sugar, cloves, cinnamon, nutmeg, ginger and eggs; blend well.
Heat evaporated milk and butter until butter is melted.
Add to pumpkin mixture; blend well.
Stir in apple mixture.
Pour mixture into pie shells.
Bake in 425° oven 10 minutes.
Reduce temperature to 350° and continue baking 40 minutes or until knife inserted at edge of filling comes out clean.