Two fall classics combine into one terrific pie.
1 refrigerated pastry crust (½ of 14.1-ounce package)
4 cups baking apples, peeled, cored, and thinly sliced
(about 3 to 4 medium apples)
1 tablespoon Dierbergs sugar
1 1/2 teaspoons pumpkin pie spice (divided)
2 large Dierbergs eggs, lightly beaten
1 can (15 ounces) pure pumpkin
1 can (5 ounces) evaporated milk
2/3 cup Dierbergs sugar
1/2 teaspoon salt
Sweetened whipped cream
Place pastry in deep-dish pie plate; crimp edges and set aside. Place apples in large microwave-safe bowl. In small dish, combine the 1 tablespoon sugar and 1/2 teaspoon of the pumpkin pie spice. Sprinkle over apples; toss until well mixed. Microwave (high) for 10 minutes. Arrange in pastry crust. In same bowl, whisk together remaining 1 teaspoon pumpkin pie spice with remaining ingredients except whipped cream. Pour over apples. Bake on lower rack in 375°F. oven until knife inserted in center comes out clean, about 50 to 60 minutes. Cool on wire rack. Chill until filling is set, at least 30 minutes. Cut into wedges and serve with dollop of whipped cream.
Makes 8 servings
Servings: Per servingCalories: