Canned Pumpkin Apple Pie

Ingredients:

1 Premade Double Crust Pie Pastry

15 Ounces Of Canned Pumpkin Pie Mix

4 Cups Of Finely Diced Skinless Green Apples

1 Tablespoon Of Fresh Squeezed Lemon Juice

1/2 Cup Of Light Brown Sugar

2 Teaspoons Of Ground Cinnamon

1/2 Teaspoon Of Ground Nutmeg

1/8 Teaspoon Of Ground Cloves

1 Teaspoon Of Vanilla Extract

1/4 Teaspoon Of Kosher Salt

1/8 Cup Of Cold Unsalted Real Butter

1 Large Fresh Beaten Egg

1/2 Cup Of Sweetened Condensed Milk

1 Teaspoon Of White Superfine Sugar

 

Nutritional Information:

Serving Size 8

650 Calories Per Serving

21 Grams Of Fat

 

Preparation Instructions:

Our editor received this holiday style canned pumpkin apple pie recipe from Martha of Jersey City, New Jersey.

To get started, first you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

Next take out a nine inch pie pan, and then carefully fit the premade crust bottom into it.

Next take out a heavy saucepan, and then add in the finely diced skinless green apples, fresh squeezed lemon juice, light brown sugar, ground cinnamon, ground nutmeg, ground cloves, kosher salt, and vanilla extract. Heat these ingredients over medium high heat, stirring until the contents begin to boil. Next set the heat on low, and let the contents simmer for about fifteen minutes, or until the apple chunks begin to break apart and turn to mush. Stir often to keep the filling from burning. If the mixture dries out at all, just add in cold bottled water to keep it very moist. Once the apple filling has a thick applesauce like consistency, remove it from the stove, and then immediately stir in the canned pumpkin pie mix, real unsalted butter, and sweetened condensed milk. Whip the filling together until it is even in color and consistency.

Next spoon the filling into your pie pan, and then level it out using the back of your spoon. Finally you can firmly fit the crust top over the pie, binding and fluting the edges to properly seal it. Lastly, cut several short slits in the crust top, then glaze it with the beaten egg and white superfine sugar.

Slide the pie into the oven to bake for forty minutes, or until the crust is golden brown. Do bear in mind that you want the pie filling moist in the finished dessert, so don't over cook it.