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Categories:
brown sugar cornstarch cinnamon salt water butter apples pared eggs sugar pumpkin mashed cinnamon Ginger [ground] ground ground salt milk pie shell
Viewed: 41 - Published at: 5 years agoIngredients
- 13 cup brown sugar firmly packed
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 13 cup water
- 2 tablespoons butter or margarine
- 3 cups apples pared, thinly sliced
- 1 each eggs
- 13 cup sugar granulated
- 3/4 cup pumpkin mashed, canned
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger ground
- 18 teaspoon cloves, ground ground
- 1/4 teaspoon salt
- 3/4 cup evaporated milk
- 1 each pie shell (9 inch) unbaked
Method
- Combine the brown sugar, cornstarch, 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a 2-quart saucepan.
- Stir in the water and butter.
- Cook, over medium heat, stirring constantly, until the mixture comes to a boil.
- Carefully add the apple slices and cook for another 4 minutes.
- Remove from the heat and set aside.
- Combine the egg, sugar, pumpkin, 1/4 teaspoons of salt, spices, and evaporated milk in a bowl.
- Beat until well blended using a rotary or electric mixer set on low speed.
- Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture.
- Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375F (190C) F and bake another 40 minutes or until the filling is set around the edge.
- Cool on a wire rack.
