Pumpkin-Apple Pie

[Katie]

By: Andrea Hazzard

1 unbaked 9 inch pastry shell
3 medium size cooking apples, peeled and coarsely chopped
1 ½ tsp ground cinnamon, divided
1 tsp ground all spice
½ tsp ground nutmeg, divided
¼ cup melted butter
¼ cup apple juice
2 tbsp sugar
1 tbsp all-purpose flour
1 cup canned pumpkin
1 large egg
1/3 cup sugar
¼ tsp ground cloves
½ cup half and half

Bake pastry shell at 425 for 5 minutes and set aside.  Cook apple, 1 tsp cinnamon, all spice and ¼ tsp nutmeg in butter in large skillet over medium heat for 5 minutes stirring occasionally.  Stir in apple juice, 2 tbsp sugar, and flour.  Cook for 1 minute.  Spoon  apple mixture into pastry shell and set aside.  Combine pumpkin, egg, 1/3 cup sugar, remaining ½ tsp cinnamon, remaining ¼ tsp nutmeg and cloves in a bowl stirring with a wire whisk until blended.  Stir in half and half.  Pour pumpkin mixture over apple mixture.  Bake at 425 for 15 minutes.  Reduce oven temperature to 350 and bake for 30 more minutes until a knife inserted in the center of the pumpkin mixture comes out clean.  Cool on a wire rack.