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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is from Penzeys Spices Holiday 2005 catalog. I am not really a fan of apple or pumpkin pie as they seem to be over spiced, but this blend of the two is a perfect example of how two wrongs can make a right in my book. Ingredients:
1 (9 inch) pie crusts |
1/3 cup brown sugar, firmly packed |
1 tablespoon arrowroot |
1 teaspoon cinnamon, divided |
1/2 teaspoon salt, divided |
1 teaspoon vanilla extract |
1/3 cup water |
2 tablespoons butter |
3 cups granny smith apples, peeled & sliced about 1/8 inch thick |
3/4 cup canned solid-pack pumpkin |
3/4 cup evaporated milk |
1/3 cup sugar |
1 egg, beaten |
Directions:
1. Preheat oven to 375°F.
2. Place prepared crust into pie plate.
3. In a large skillet, combine the brown sugar, arrowroot starch, 1/2 tsp cinnamon and 1/4 tsp salt. Add the vanilla, water and butter and bring to a boil, stirring constantly. This mixture will create a caramel-like sauce. Add the apples and cook over medium heat for 5 minutes, stirring constantly.
4. Pour the mixture into the prepared crust and set aside.
5. In a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, egg and the remaining cinnamon and salt.
6. Pour over the apple layer.
7. Bake for 50 minutes or until an inserted knife comes out clean.
8. Serve with whipped cream and enjoy.
9. Refrigerate the leftovers if there are any.
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