Here you go. Easy as pie.
Ingredients:
One 9-inch deep-dish homemade or store-bought pie shell, unbaked
2 tablespoons unsalted butter
2 Gala apples, cut into 1/2-inch dice
1 McIntosh apple, cut into 1/2-inch dice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Salt
One 15-ounce can pumpkin puree
1/2 cup granulated sugar
1/4 cup dark brown sugar
One 12-ounce can evaporated milk
2 eggs
Whipped cream
Directions:
- Preheat the oven to 375 degrees F and place a rack in the center of the oven.
- Fit a 9-inch deep-dish pie plate with the pie dough. Then trim and crimp the dough, and refrigerate until ready to use.
- Melt the butter in a medium skillet set over medium heat, then toss in the Gala apples, McIntosh apples, 1/2 teaspoon of the nutmeg, the cinnamon, ginger, cloves and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and set aside to cool slightly.
- In a bowl, add the pumpkin puree and whisk in the granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
- Remove the pie plate from the refrigerator and fill the bottom with the sauteed apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon nutmeg. Bake until pumpkin is set, 1 hour 15 minutes to 1 hour 30 minutes.
- Cool, and then slice the pie and top with whipped cream.