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Ingredients

How to make it

  • Cut the butter into small pieces. Add the flour, cream of tartar, and salt, beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes with a rolling pin, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. Roll until the crust is about an inch larger than your 9 inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and east it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Set aside.
  • In a roomy skillet, combine the brown sugar, arrowroot starch, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the vanilla, water and butter and bring to a boil, stirring constantly. The mixture will thicken, creating a caramel sauce. Add the apples and continue cooking over medium heat for 4-5 minutes, stirring constantly. Pour the mixture into the unbaked pie crust and set aside. In a mixing bowl, whisk together the pumpkin, evaporated milk, sugar, egg, 1/2 tsp cinnamon, and 1/4 tsp salt. Pour over the apple layer. Bake at 375 degrees for 50 minutes, or until a knife comes out clean. Cool completely before cutting.

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