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Preheat the oven to 425ยฐF. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, 1/3 cup water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
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Make a small dents in the top and bottom of your pies, to form pumpkin or an apple shape and seal the edges with the fork. Poke a steam hole with a skewer, brush the pastry all over with milk, then place in the fridge for at least 30 minutes. Heat the oven to 200C (180C fan), and bake the pies for 20 minutes, or until golden brown.
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Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a.
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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.
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Combine sugar, pumpkin pie spice and salt in medium bowl. Whisk in egg. Add pumpkin, corn syrup and evaporated milk; mix well. STEP 3. Spread apple pie filling into pie crust. Gently pour pumpkin mixture over apples. Bake 15 minutes. Reduce oven temperature to 350ยบF. Bake 35-40 minutes or until knife inserted in center comes out clean. STEP 4
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Prepare or thaw the 9 inch pie crust and set aside. In a large bowl, whisk eggs until yolk and whites are combined. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger, and nutmeg. Combine well. Stir in half and half. Pour mixture into pie shell and bake in oven 10 minutes.
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In a separate bowl, add 1 and 1/3 cup canned pure pumpkin, 2 eggs, 1cup evaporated milk, 1 tsp cinnamon, 1 tsp pumpkin-pie spice, and ยฝ cup sugar. Bake at 400 degrees for thirty minutes, and then turn down the oven to 350 degrees for another twenty to twenty-five minutes. Check to make sure the pumpkin filling is done by inserting a knife.
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In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15.
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Combine apples, 1/4 cup sugar, 2 teaspoons flour, lemon juice and 1/4 teaspoon cinnamon in medium bowl; pour into pie shell. Step 3 Combine pumpkin, evaporated milk, 1/2 cup sugar, eggs, melted butter, remaining 3/4 teaspoon cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
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Preheat Oven & Roll The Dough: Preheat the oven to 350 degrees F / 180 C. Lightly spray a 9-inch pie plate with spray oil. Remove the pie dough from the fridge and place it in between 2 sheets of parchment paper. Using a rolling pin, roll the dough into a circle slightly wider than the top edge of the pie dish.
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Aim for 1/8 of an inch or smaller. Immediately toss into a bowl of ice water. Set aside. In a small bowl combine apple butter, cinnamon, sugar and flour. Drain apple slices. Toss apple slices with apple butter mixture. Reheat the oven to 375 degrees. Layer apple slices into the bottom of pie crust in an even layer.
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Spoon the cooled apple mixture into the crust and smooth the filling out as flat as you can. Pour the pumpkin mixture on top of the apple mixture. use a toothpick to pop any air bubbles. Bake for about 50 minutes, or until a knife or skewer comes out clean. Let pie cool completely before cutting.
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Instructions. Mix all the layer 1 ingredients together and put into an unbaked pie crust. Bake for 10 min. Mix chopped apples with sugar and cinn. Put on top of the pumpkin trying not to disturb the pumpkin too much. Mix the layer 3 ingredients together and drop small bits of the crumble mix on top of the apples.
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Add in the pureed pumpkin, eggs, and sour cream, mix until creamy. To make apple layer. In a small bowl, combine together brown sugar, cinnamon, and flour. Toss with the sliced apples to evenly coat them. Melt the butter in a 10-inch cast iron skillet over medium heat. Sprinkle the sugar over the melted butter.
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In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves. Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning.
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Preheat oven to 400 degrees F (204 C) and place a rack in the bottom 1/3 of your oven for optimal baking. Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter, and unbleached flour. Set aside.
