For those of us who can never decide which pie we like best, this one is the best of both worlds. With apple pie on the bottom and pumpkin pie on top, everyone wins! Serve with scoops of vanilla ice cream for an extra treat.
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon fine sea salt, divided
- 2 tablespoons unsalted 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)
Preheat the oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, 1/3 cup 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.
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.
Pour apple mixture into pie shell and 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 before cutting into slices.
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