Pumpkin Apple Pie

If you had to choose something to eat every day for the rest of your life, what would it be?

The only reason I am asking is that when Justin came over to have a piece of this pie, he said that his dish of choice would be pumpkin pie. Hands down. No questions asked.

I have never seen someone so passionate about a baked good before.

So then I started thinking about it. And I would be really hard-pressed to choose.

My favorite desserts are ice cream, tiramisu, and bread pudding. But every day? From now until eternity? Ever and anon?

Maybe not dessert then. Maybe something savory is more in order. Lasagna? Ravioli? Sweet potatoes?

But would any of these be worth not ever having dessert again? It's a vicious cycle. Not gonna lie.

When I found out that this month's Have the Cake recipe was apple pie, I was really excited. But also kind of nervous. As I have noted before, pies are hard. The filling needs to be just the right consistency, homemade crust is kind-of a pain to make (who really knows how to "cut in butter" anyway?), there's a fine line between the pie being too sweet or completely lackluster in the flavor department, etc.

Or maybe I'm just a worrier at heart.

Very likely.

But when I saw this recipe for Pumpkin Apple Pie on the Whole Foods website that had gotten rave reviews, all of my anxieties and hang-ups went out the window. Sometimes you've just gotta jump in feet first, I thought. Things may turn out badly. But then again. Maybe not.

And sometimes, that's a risk you just have to take.

(Note to self - trying to philosophize on life through pie metaphors may seem like a good idea at 6AM but you should prepare yourself for the possibility that you may cause other people to think you are on crack.)

The pie was actually really good, though. It was an ideal combination of my favorite fall produce. Which, between the two, I probably do actually eat every day. What with the 12 pounds of winter squash and all. And the 5 lb bags of apples that Sophie and I keep buying. It's a tough life but someone's gotta eat it.

Pumpkin Apple Pie
Serves 8, adapted from the Whole Foods website

1/3 cup light brown sugar
1 tbsp cornstarch
1 tsp cinnamon, divided
1/2 tsp salt, divided
1/3 cup water
2 tbsp butter
2 granny smith apples, peeled, cored, and thinly sliced
1 egg
1/3 cup sugar
3/4 cup canned pumpkin puree
1/4 tsp cloves
1/4 tsp ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie crust

1. Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

2. In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

3. Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.