For those of us who can never decide which pie we like best, this pie 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 salt, divided
- 1/3 Cup water
- 2 Tablespoons butter
- 2 Granny Smith or Fuji apples, peeled, cored, and thinly sliced (about three cups)
- 1 egg
- 1/3 Cup granulated sugar
- 3/4 Cups fresh or canned pumpkin purée
- 1/4 Teaspoon ground cloves
- 1/4 Teaspoon ground ginger
- 3/4 Cups evaporated milk
- One nine-inch unbaked pie shell (in pie pan)
Preheat oven to 425 degrees. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, 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 degrees 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.