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Pumpkin Apple Pie
1 box (2 rolls) refrigerated pie crust 2 cups sliced fresh pumpkin or 1 cup pure can pumpkin 1 stick cubed butter 1 Tbsp Jack Daniels (optional) 1/2 cup dark brown sugar 1 cup sugar 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1/2 tsp allspice 2 Tbsp Flour 2 Tbsp Molasses
Combine all ingredients in a bowl and pour into the first pie crust that has been rolled and placed in a pie plate. Cover the apple mixture with the second pie crust. Fork together the edges and cut 2-3 slits in the top for venting. Brush with egg wash and sprinkle heavily with cinnamon sugar mixture.
Bake at 400 for 35-40 minutes.
Presented by Heather Grubb
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Building D Suite 300
Knoxville, TN 37923