Fall Fun: Pumpkin Apple Pie

Two favorite flavors from fall! Use cooking activities to help instill the skills of reading and following directions. This is also a great activity to practice with measuring, fractions, and volume.

Ingredients:

1 prepared 9" pie crust

2 cups sliced, peeled apples
1/4 cup firmly packed brown sugar
2 T. flour
1/2 t. cinnamon
1/2 cup sugar
1/2 t. ginger
1/8 t. ground cloves
dash salt
1 (16 oz.) can pumpkin* 1 (5 oz.) can (2/3 cup) evaporated milk
1 egg, slightly beaten

Directions:

Heat oven to 425 degrees F. In large bowl, combine apples, brown sugar, flour, and cinnamon. Spoon into pie crust; 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; bake an additional 30 to 35 minutes or until a knife inserted near the center comes out clean. Cover edge of crust with strips of aluminum foil after 15 to 20 minutes of baking to prevent excessive browning. Cool. Refrigerate until serving time.

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

Yield: 1 pie or 8 servings.

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