Pumpkin Apple Pie

Can't decide whether to bake an apple or pumpkin pie? Try this delicious pie that is a delicious combination of both.

Recipe Ingredients:

Apple Filling:
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter
3 cups thinly sliced, peeled, cored apples

Pumpkin Filling:
3/4 cup canned or fresh pumpkin purée
1/3 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

1 (9-inch) unbaked pie crust*

Cooking Directions:

1. Preheat oven to 425°F (220°C).
2. For Apple Filling: Combine brown sugar, cornstarch, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a large saucepan. Stir in water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook for 4 minutes. Remove from heat and set aside.
3. For Pumpkin Filling: In a large mixing bowl, combine pumpkin, sugar, egg, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, ginger and cloves. Beat until well blended using a rotary or electric mixer on low speed.
4. Pour apple mixture into unbaked pie crust. Spoon an even layer of pumpkin mixture over apple mixture. Bake 10 minutes then reduce oven temperature to 375°F (190°C) and bake another 40 minutes or until filling is set around edge. Cool on a wire rack before serving.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.