SERVES: 8
PREP & COOK TIME: 1 hour 15 mins

INGREDIENTS

•​​ 1/3 cup light brown sugar
•​​ 1 tablespoon cornflour
•​​ 1 teaspoon ground cinnamon
•​​ 1/2 teaspoon fine sea salt
•​​ 2 tablespoons unsalted butter
•​​ 2 cooking apples, peeled, cored and thinly sliced
•​​ 1 egg
•​​ 1/3 cup granulated sugar
•​​ 3/4 cup fresh pumpkin purée (can also be canned)
•​​ 1/4 teaspoon ground cloves
•​​ 1/4 teaspoon ground ginger
•​​ 3/4 cup evaporated milk
•​​ 1 (9-inch) unbaked pie shell (in pie pan)

Preheat the oven to 425°F.

Put brown sugar, cornflour, 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.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell and spoon pumpkin mixture evenly over the top.

Bake for 10 minutes, then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more.

Set aside on a wire rack to let cool completely before cutting into slices.

Birgitta Sif is a children’s book author and illustrator based in Sweden, who has a true passion for baking: ‘Oh Autumn how I love you. Especially with these Mushroom and Squirrel...

River Cabaan is a secluded cabin on the Wilson River in Tallamook, Oregon which houses a lot of our wares. We recently caught up with owner, Karie Higgins: ‘The...