Pumpkin Apple Pie
|Pastry||1 (For Single-Crust Pie)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Sliced peeled cooking apples||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|Egg||1 , slightly beaten|
|Canned pumpkin||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Evaporated milk||5 1⁄3 Ounce (1 Can, 2/3 Cup)|
|Unsweetened whipped cream||1 Tablespoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge high; do not prick.
Bake in 450° oven for 5 minutes.
Cool on rack.
For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/2 teaspoon of the salt.
Cook and stir over medium heat till mixture comes to boiling.
Stir in sliced apples.
Cover and cook for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally.
Remove from heat; stir in lemon juice.
Spread apple mixture evenly in bottom of partially baked pastry shell.
In mixing bowl combine egg, pumpkin, granulated sugar, ginger, cloves, and the remaining 1/2 teaspoon salt; mix well.
Stir in evaporated milk.
Carefully pour pumpkin mixture over apples.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375 oven for 20 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool pie thoroughly on rack.