Filling 1
In a roomy skillet:
½ C brown sugar, firmly packed
1 T corn starch
½ t cinnamon
¼ t salt
1 t vanilla extract
1/3 C water
2 T butter
Bring to a boil, until thickened, then put 3 C of sliced McIntosh apples (sliced about 1/8 inch thick) – about 3 apples. Cook over medium heat for 4-5 minutes. Pour into the pie crust, and set aside.
Filling 2
In a mixing bowl, whisk together ¾ C pumpkin, ¾ C evaporated milk, 1/3 C sugar, 1 egg beaten, ½ t cinnamon, ¼ salt
Blend, and pour over the apple mixture. Bake at 375 for 50 minutes, or until the knife comes in clean.
