Pumpkin Apple Pie

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Pumpkin Apple Pie

New Ways With Thanksgiving Favorites


(NAPSA) - Many families have found holiday meals can be even more fun when there's a chance for innovation as well as a time for tradition. For example, these delightful pumpkin-filled treats may become your new holiday favorites:

printfriendly pdf button   Pumpkin Apple Pie   RecipesNow.com
question mark icon dc 24x24   Pumpkin Apple Pie   RecipesNow.com

Pumpkin Apple Pie

New Ways With Thanksgiving Favorites


(NAPSA) - Many families have found holiday meals can be even more fun when there's a chance for innovation as well as a time for tradition. For example, these delightful pumpkin-filled treats may become your new holiday favorites:

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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  1. Mix sugar, salt and spices in a bowl. Add egg and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well. Spread apple pie filling in pie crust. Gently pour pumpkin filling over the apples.
  2. Bake in a preheated 425 F oven for 15 minutes; reduce oven temperature to 350 F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean. Chill a minimum of 2 hours before serving. Serve with whipped cream, if desired.
To avoid a soggy pie crust:
  1. Line pie plate with crust and flute edges if desired.
  2. Refrigerate crust for 40 minutes or freeze for 20 minutes.
  3. Place aluminum foil on bottom of crust; weigh foil down with pie weights or dry beans. Then cover rest of pie crust with foil.
  4. Bake at 375 F for 25 minutes.
  5. Remove from oven; cool. Unwrap crust and add filling. Bake as recipe directs.
Notes

Karo syrup has been an important ingredient in homemade pies for over a century and remains an excellent ingredient choice today, while Fleischmann's quality yeast can help your holiday baked goods rise to the occasion.

For more recipes, tips and information about Fleischmann's Yeast, visit breadworld.com or call (800) 777-4959. For recipes using Karo syrup, see karosyrup.com or call (866) 430-5276.

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