PUMPKIN-APPLE PIE

1 (15 ounce) pkg. Pillsbury All Ready Pie Crusts
1 teaspoon flour
FOR THE FILLING:
2 cups sliced peeled apples*
1/4 cup firmly packed brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
dash salt
1 (16 ounce) can (2 cups) pumpkin*
2/3 cup evaporated milk (5.33 oz)
1 egg, slightly beaten
whipped cream (optional, for serving)

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for later use.)

Heat oven to 425 degrees F.

In large bowl, combine apples, brown sugar, flour and cinnamon. Spoon into pie crust-lined pan; set aside.

In large bowl, combine remaining filling ingredients; blend well. Pour over apples.

Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F; continue baking for 30 to 35 minutes or until knife inserted near center comes out clean. Cool. Refrigerate until serving time.

Serve plain or with whipped cream.

*About 1 1/2 to 2 cups smoothly mashed, cooked pumpkin, squash or sweet potatoes can be substituted for canned pumpkin.

*Sweeter, all purpose apples like Golden Delicious, Jonathoans and Rome Beauties blend best with the pumpkin custard topping this pie.

Servings: 8
Source: Pillsbury Harvest Time Pies, Classics 45