| APPLE-PUMPKIN PIE ONE PIE SHELL, UNBAKED |
| FOR THE APPLE LAYER: 2 CUPS BROWN SUGAR 3TBSP CORNSTARCH 3TBSP CINNAMON ¾ tsp. SLAT 6 TBSP MARGARINE OR BUTTER 1 ½ TBSP WATER 16 TART APPLES, 16CUPS, PEALED & SLICED 3TBSP LEMON JUICE |
| FOR THE PUMPKIN LAYER: 3 LARGE EGGS 3 CUPS CANNED PUMPKIN 1 ½ CUPS SUGAR ¾ tsp. SALT 1 ½ tsp. GROUND GINGER ½ tsp. GROUND CLOVES 2 CUPS EVAPORATED MILK |
| PREHEAT OVEN TO 375º F |
| APPLE FILLING: COMBINE ALL INGREDIENTS IN HEAVY SAUCEPAN AND COOK OVER MEDIUM HIGH HEAT, FOR ABOUT 30 TO 40 MINUTES UNTIL APPLES ARE TENDER BUT NOT MUSHY. COOL MIXTURE BEFORE FILLING PEI SHELL WITH APPLES. PUMPKIN FILLING: IN A BOWL MIX ALL INGREDIENTS TOGETHER AND POUR OVER THE TOP OF THE APPLES UNTIL PIE IS FULL. PLACE ON SHEET PAN AND BAKE FOR 40 TO 45 MINUTES, UNTIL CENTER IS SET. COOL PIE ON RACK. SERVE AT ROOM TEMPERATURE WITH ICE CREAM OR SWEETENED WHIP CREAM STORE PIE, COVERED IN REFRIGERATOR ABOUT 2 TO 3 DAYS |