You are here

Pumpkin Apple Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Single-Crust Pie)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Cornstarch 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apple

Rate It

Your rating: None
4.05588
Average: 4.1 (17 votes)