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Apple Pumpkin Pie Extravaganza

"This is the appropriate autumn pie. I am an absolute pie fanatic and have continually searched for this aggregate. Since it does not seem to exist, I blended several one of a kind recipes and my own personal preference to create a pie that tastes like fall."

Ingredients :

1 (1 pound) sugar pumpkin, halved and seeded
1 egg
three/four cup brown sugar, divided
2 1/2 tablespoons all-cause flour, divided
3/four teaspoon salt
3/four (12 fluid ounce) can fat-loose evaporated milk
1/three teaspoon ground ginger, or to flavor
1/three teaspoon ground nutmeg, or to taste
1/three teaspoon floor cloves, or to taste
1/three teaspoon ground cinnamon, or to flavor
1/4 cup unsalted butter
1/four cup white sugar
2 tablespoons water
1 (15 ounce) package pastry for a double-crust 9-inch pie
5 Granny Smith apples - peeled, cored, and sliced

Instructions :

Prep : 25M	Cook : 10M	Ready in : 2H20M

Preheat oven to 325 degrees F (one hundred sixty five stages C). Line a baking sheet with aluminum foil; grease gently.
Place pumpkin halves cut-aspect down at the prepared baking sheet.
Bake in the preheated oven till the sparkling is smooth while pierced with a fork, about forty mins. Cool until easily treated, about 15 mins. Scoop pumpkin flesh out of the pores and skin and right into a food processor; puree till easy.
Increase oven temperature to 450 degrees F (230 levels C).
Whisk egg gently in a massive bowl. Stir in half of cup brown sugar, 1 tablespoon flour, and salt. Add 1 three/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing properly after each addition.
Melt butter in a small saucepan over low heat. Stir in closing 1 1/2 tablespoon flour until it paperwork a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; carry to a boil. Reduce warmth and simmer, stirring occasionally, till clean, 3 to five minutes. Remove from heat.
Place bottom crust in a pie plate. Scatter some apples on pinnacle. Pour pumpkin puree aggregate over apples. Arrange ultimate apples in a circular sample over puree. Moisten the rim of the pie with a small quantity of water.
Cut pinnacle crust into half of-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X within the center of the pie. Lay closing strips on top, using the shortest ones on the edges, weaving them in an over-and-beneath pattern. Fold the ends beneath the brink of the lowest crust and flute the crust. Pour butter combination lightly over lattice.
Bake within the preheated oven for 12 minutes. Reduce temperature to 350 levels F (175 levels C) and preserve baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to chill before reducing.

Notes :

Substitute canned pumpkin puree for the sparkling if desired.

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