Pastry for single-crust pie (see Divider Card No. 20)
½ cup packed brown sugar
½ cup water
2 tablespoons butter or margarine
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
4 cups sliced, peeled cooking apples
1 tablespoon lemon juice
1 slightly beaten egg
1 cup canned pumpkin
½ cup granulated sugar
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground cloves
1 5⅓ ounce can (⅔ cups) evaporated milk
Unsweetened whipped cream
Prepare and roll out pastry. Line a 9-inch pie plate. Flute edge high; do not prick. Bake in 450° oven for 5 minutes. Cool.
For filling, in medium saucepan combine brown sugar, water, butter or margarine, cornstarch, cinnamon, and 1/4 teaspoon salt. Cook and stir over medium heat till mixture comes to boiling. Stir in sliced apples. Cover and cook over medium heat for 5 to 6 minutes or till apples are crisp-tender, stirring occasionally. Remove from heat; stir in lemon juice. Spread the hot apple mixture evenly in the bottom of the partially baked pastry shell.
In mixing bowl combine egg, pumpkin, granulated sugar, ginger, the remaining 1/4 teaspoon salt, and cloves; mix well. Stir in evaporated milk. Carefully pour pumpkin mixture over apples. To prevent over browning, 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. Serve with whipped cream. Cover; chill to store.
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This pumpkin apple pie looks so yummy. Can’t wait to try it out next week!