Macy’s Pumpkin Apple Pie

Recipe from Macy Pressley


⅓ cup light brown sugar

1 tbsp cornstarch

1 tsp ground cinnamon, divided

½ tsp salt, divided

⅓ cup water

2 tbsp butter

2 Granny Smith or Fuji apples, peeled & sliced

1 egg

⅓ cup granulated sugar

¾ cup fresh or canned pumpkin puree

¼ tsp ground cloves

¼ tsp ground ginger

¾ cup evaporated milk

1 9-inch unbaked pie shell


Preheat oven to 425 ℉. Put brown sugar, cornstarch, ½ teaspoon of the cinnamon, ¼ 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.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining ¼ teaspoon salt, remaining ½ teaspoon cinnamon, cloves, ginger, and milk until well combined.

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


“I made this pie a while back. It’s a bit time consuming but it’s really good!”


Photo is not real recipe

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