Apple Pumpkin Pie Extravaganza

This is the perfect autumn pie. I am an absolute pie fanatic and have always looked for this combination. Since it doesn't seem to exist, I combined several different recipes and my own personal preference to create a pie that tastes like fall.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 5 mins
• Calories: 398 Calories

Ingredients

• 1 egg
• ¾ teaspoon salt
• ¼ cup white sugar
• 2 tablespoons water
• ¼ cup unsalted butter
• ¾ cup brown sugar, divided
• 1 (15 ounce) package pastry for a double-crust 9-inch pie
• ⅓ teaspoon ground nutmeg, or to taste
• 1 (1 pound) sugar pumpkin, halved and seeded
• 2 ½ tablespoons all-purpose flour, divided
• ¾ (12 fluid ounce) can fat-free evaporated milk
• ⅓ teaspoon ground ginger, or to taste
• ⅓ teaspoon ground cloves, or to taste
• ⅓ teaspoon ground cinnamon, or to taste
• 5 Granny Smith apples - peeled, cored, and sliced

Recipe Instructions

Step 1

Increase oven temperature to 450 degrees F (230 degrees C).

Step 2

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly.

Step 3

Place pumpkin halves cut-side down on the prepared baking sheet.

Step 4

Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth.

Step 5

Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition.

Step 6

Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat.

Step 7

Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water.

Step 8

Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice.

Step 9

Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.