Dear Customers,
“OCTOBER”! That one word conjures up so many feelings, colors, aromas and tastes that it should have its own volume in the encyclopedia. When you hear the word, you might immediately think of Halloween and your reaction will most likely be age-specific. If you’re a kid, you’re probably thinking of this year’s costume and how much loot you’re going to haul in! But if you’re a home-owning adult you’re most likely thinking, “how much candy do I need to buy this year?”
The sound of leaves rustling as you shuffle down the sidewalk is music to the ears and the smell of leaves burning, though not as prevalent these days, conjures up memories of one’s youth. The woodland colors, particularly in the first half of the month can be vivid, gorgeous – even awe inspiring, but they soon give way to grays, browns and a starkness that stays with us until next Spring.
Tastes are many and varied but they predominantly revolve around pumpkin or apple. Checking carefully on the internet, I found a recipe that incorporates both! It’s called Pumpkin Apple Pie!
| 1 crust (Pillsbury’s fine) | 1/3 cup pkd brown sugar | 1 tbs cornstarch |
| ½ tsp ground cinnamon | ¼ tsp salt | 1/3 cup water |
| 2 tbs butter | 3 cups tart apple slices | ¾ cup canned pumpkin |
| ¾ cup evaporated milk | 1/3 cup sugar | 1 lge egg – room temp. |
| ½ tsp grnd cinnamon | ¼ tsp salt | Whipped cream |
Preheat oven to 375°. Place crust in 9 inch pie plate, flute edge. In a saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves. Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.
NOTE: (from the canned pumpkin onward is the pumpkin layer filling)