Pumpkin-Apple Pie
Aubrie
ingredients
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon salt, divided
- 1/3 cup water
- 2 tablespoons butter
- 2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
- 1 egg
- 1/3 cup granulated sugar
- 3/4 cup fresh or canned pumpkin purée
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup evaporated milk
- 1 (9-inch) unbaked pie shell (in pie pan)
directions
- 1
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
- 2
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
- 3
Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.
Source: Whole Foods Market
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