My mother always made two pies at Thanksgiving–one apple, one pumpkin. They were both so tasty, it was always difficult to choose between them! With this recipe, you don’t have to choose–it combines the best of both pies.

Ingredients:

1/3 c. brown sugar, packed
1 T. cornstarch
½ tsp. ground cinnamon
¼ tsp. salt
1/3 c. water
2 T. butter
3 c. tart apples, peeled and sliced
Pastry for a single-crust pie (9 inches)

Pumpkin layer:

¾ c. canned pumpkin
¾ c. evaporated milk
1/3 c. sugar
1 egg
½ tsp. ground cinnamon
¼ tsp. salt

Directions:

Preheat oven to 375° F. In a saucepan, blend brown sugar, cornstarch, cinnamon and salt. Add water gradually, stirring smooth. Add butter, then bring the mixture to a boil. Add apples and cook for 4 minutes, stirring frequently.
Spread pastry in a 9-in. pie pan. Add apple mixture. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. Flute the edges of the crust.

Bake at 375° F for 50-55 minutes, or until a knife inserted near center of the pie comes out clean. Allow to pie to cool completely, then top with whipped cream if desired. Store in the refrigerator. Serves 6-8.

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