Apple Pumpkin Pie

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What you’ll need

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Cooking pumpkin
1 1/2 lbs
Firm cooking apples
1 lb
Apple cider vinegar
2 tbsp
3 tbsp
Dark brown sugar
2 tbsp
1/2 tsp
1/4 tsp
Egg, lightly beaten
Double crust pie pastry


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Michigan Farmers Market Association


1. Preheat oven to 450°F. Roll out half of the pastry for a bottom crust and place in 9-inch pie pan. Cover and refrigerate.

2. Scoop out the seeds and cut pumpkin into 1-inch strips, cut away the peel, and slice strips in chunks (about 4 cups). Peel and quarter the apples.

3. In a large bowl, toss the pumpkin with apples, vinegar, flour, sugar, and spices. Arrange in the pastry-lined pie pan. Brush edges of the dough with the beaten egg. Roll out the remaining dough and place on top of the filling. Crimp edges and cut vent holes in the top of the crust. Brush with egg.

4. Set on bottom shelf of the oven and cook for 20 minutes. Lower temperature to 350°F and continue baking until golden brown, about 1 more hour. Cool for 2 hours and serve.

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