This cozy pumpkin apple pie combines the best aromas and flavors of two signature fall desserts into one irresistible treat.
Instructions
1
Prepare the crust
2
Preheat the oven to 375°F. On a lightly floured surface, roll the dough into an 1/8-inch-thick circle. Transfer to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Editor's Tip: Wrap and refrigerate the pie dough trimmings to add decoration to the crust later.
3
Make the apple filling
4
In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in the water until smooth. Add the butter and bring to a boil. Add the apples. Cook and stir for four minutes, then transfer the apple mixture to the crust.
5
Mix the pumpkin pie filling
6
In a separate bowl, whisk the canned pumpkin, milk, sugar, egg, cinnamon and salt together until smooth.
7
Layer and decorate
8
Pour the pumpkin filling over the apple layer. If desired, decorate the edge with crust leaves. Editor's Tip: For a decorative pie crust, roll out the dough scraps and cut the crust into small leaves with a cookie cutter. Use a light dab of water so they stick to the crust.
9
Bake and cool
10
Bake until a knife inserted in the center comes out clean, 50 to 55 minutes. If necessary, cover the edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely.
11
Slice and serve
12
If desired, serve with whipped cream or ice cream. Store in the refrigerator.
