Recipe: <!-- -->Pumpkin Apple Pie<!-- -->
For those of us who can never decide which pie we like best, this one 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...
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Cooking tools:
- Cooling rack
- Oven
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
Ingredients
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon fine sea salt, divided
- 2 tablespoons unsalted butter
- 2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
- 1 egg
- 1/3 cup granulated sugar
- 3/4 cup fresh or canned pumpkin purée
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup evaporated milk
- 1 (9-inch) unbaked pie shell (in pie pan)
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