APPLE PUMPKIN PIE

Apple Pumpkin Pie image

Happy Halloween. For Halloween I went in the spirit of Dr. Frankenstein and decided to create a freak of nature. I made an apple-pumpkin pie (or pumpkin-apple pie, depending on whether or not you consider this to be an apple pie with pumpkin, or pumpkin pie with apples.) Well here it is, I divided by zero twice, blew open a few...

Provided by Maggie May Schill

Categories Pies

Time 1h10m

Number Of Ingredients 17

Ingredients

FOR APPLE PART:
6 c apples, peeled and thinnly sliced
2/3 c packed brown sugar
2 Tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp salt
2/3 c warm water
5 Tbsp butter
FOR PUMPKIN PART:
2 1/2 c pumkin puree, canned or fresh
12 oz evaporated milk
1/2 tsp vanilla extract
2 eggs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
2 9 inch pie crusts in pie dishes

Steps:

1. For Apples: 1- In a sauce pan over medium low heat, add in brown sugar, cornstarch, cinnamon, salt and warm water. Stir until it is completely smooth. Raise temperature to medium-high heat. 2- Add in butter and melt in. Allow to come to a low boil. 3-Lower temperature back to medium low heat. 4-Add in your sliced apples and stir for 7-10 minutes. It should get nice and syrupy. 5- set aside.
2. For Pumpkin: 1- In a large mixing bowl, stir in pumpkin, milk, sugar, eggs, cinnamon, nutmeg, salt and vanilla extract. 2-Stir until smooth and creamy.
3. Baking: 1- Preheat oven to 375'F 2-In your 9 inch pie crusts, pour a layer of pumpkin mixture into the bottoms. Spread out evenly. 3-Spread down a layer of apples, spread evenly. 4-Cover the apples up with the remaining of the pumpkin mixture. 5-Bake with the edges of your pie crust shielded for 55 minutes-60 minutes. (or until a knife comes out of the center clean.) 6-Let cool on wire wrack for 2 hours. Garnish with whipped cream or caramel sauce. (optional) 7-Store in the refrigerator immediately after it cools. Side note: If you do not have a pie crust shield you can use aluminum foil folded gently over the edges.

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