Ingredients:
1 unbaked 9-inch deep dish pie pastry
1/3 cup brown sugar ( more for a sweeter taste)
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or 2 tablespoons margarine
3 cups apples, pared and thinly sliced ( preferably Granny Smith)
1 large eggs
1/3 cup white sugar
3/4 cup mashed canned pumpkin
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger powder
1/8 teaspoon cloves
3/4 cup evaporated milk
Directions:
In a 2-quart saucepan, combine the brown sugar, cornstarch, 1/2 tsp cinnamon and 1/4 tsp salt; stir in water and butter.
Cook over medium heat, stirring constantly, until the mixture comes to a light boil.
Carefully add in the apple slices; cook for another 4 minutes.
Remove from heat; set aside.
In a bowl, combine the egg, white sugar, pumpkin, 1/4 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves and the evaporated milk; beat until well blended using an electric mixer on low speed (if desired, depending on taste, more spices ay be added).
Pour the apple mixture into the unbaked pie shell, and then spoon an even layer of the pumpkin mixture over the apple mixture.
Bake in a 375 degree oven (on a cookie sheet to prevent any spills), for 40 minutes, or until the filling is set around the edge.
Cool on a wire rack– DELICIOUS!
Servings: 6
Time preparation: 30 min.
Time total: 70 min.