Are your holidays fraught with tension because no one can agree on which pie to have with dinner? Enjoy your holidays once again by baking this delicious and unusual pumpkin and apple pie this year.

Pumpkin Apple Pie

1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter
3 cups thinly sliced, peeled, cored apples
3/4 cup canned or fresh pumpkin puree
1/3 cup granulated sugar
1 large egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (9-inch) unbaked pie crust

1. Preheat oven to 425°F (220°C).
2. Combine brown sugar, cornstarch, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a large saucepan. Stir in water and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook for 4 minutes. Remove from heat and set aside.
3. In a large mixing bowl, combine pumpkin, sugar, egg, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, ginger and cloves. Beat until well blended using a rotary or electric mixer on low speed.
4. Pour apple mixture into unbaked pie crust. Spoon an even layer of pumpkin mixture over apple mixture. Bake 10 minutes then reduce oven temperature to 375°F (190°C) and bake another 40 minutes or until filling is set around edge. Cool on a wire rack before serving.

Makes 8 servings.