Recipe - Pumpkin-Apple Pie

1/3 cup Brown Sugar; Firmly Packed
1 tablespoon Cornstarch
One half teaspoon Cinnamon; Ground
One fourth teaspoon Salt
1/3 cup Water
2 tablespoon Butter Or Regular Margarine
3 cup Apple; Pared, Thinly Sliced
1 Egg; Lg
1/3 cup Sugar; Granulated
Three fourths cup Pumpkin; Mashed, Canned
One half teaspoon Cinnamon; Ground
One fourth teaspoon Ginger; Ground
1/8 teaspoon Clove; Ground
One fourth teaspoon Salt
Three fourths cup Evaporated Milk
1 Unbaked 9inch Pie Shell

Combine the brown sugar, cornstarch, One half tsp of cinnamon and One fourth tsp of
salt in a 2quart 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, One fourth teaspoon 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 375 degrees F and bake
another 40 minutes or until the filling is set around the edge. Cool on a
wire rack.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip