1/3 c Brown Sugar; Firmly Packed
1 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/3 c Water
2 tb Butter Or Regular Margarine
3 c Apple; Pared, Thinly Sliced
1 Egg; Lg
1/3 c Sugar; Granulated
3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground
1/4 ts Ginger; Ground
1/8 ts Clove; Ground
1/4 ts Salt
3/4 c Evaporated Milk
1 Unbaked 9-inch Pie Shell
Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
salt in a 2-quart saucepan. Stir in the water and butter. Cook, over
medium heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes. Remove
from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of
salt, spices, and evaporated milk in a bowl. Beat until well blended
using a rotary or electric mixer set on low speed. 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 preheated 425 degree F oven for
10 minutes then reduce the oven temperature to 375 degrees F and bake
another 40 minutes or until the filling is set around the edge. Cool on a
wire rack.
Farm Journal’s Pie Cookbook and file from Eagle’s Nest “MMPies”
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
Yields
6 Servings