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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
