1 deep dish pie crust shell
1/3 cup brown sugar
1 Tbsp. corn starch
1/2 Tsp. salt; divided
2 Tbsp. butter
1 Egg; beaten
1/3 Cup sugar
3 Cups apples; peeled, cored, and thinly sliced
3/4 Cup pumpkin; peeled, cleaned, puree'd
1/8 Tsp. cloves
1/4 Tsp. ginger
3/4 Cup pet milk
1/2 Tsp. cinnamon
Cooking Instructions
Preheat oven and cookie sheet to 425 degrees. In a medium saucepan, combine brown sugar, corn starch, cinnamon, 1/4 Tsp. salt, 1 Cup water, and butter. Cook over medium heat, stirring constantly until mixture boils. Add apples and cook for four minutes. Set aside.
In a small bowl, combine egg, sugar, pumpkin, remaining salt, ginger, cloves, and milk. Mix well. Pour apple mixture into pie crust. Carefully spoon pumpkin mixture over apples in an even layer.
Bake on preheated cookie sheet for 10 minutes. Reduce oven temperature to 375 and continue baking for 40 minutes or until filling sets. Cool and enjoy.
