Pumpkin and apple pie

Ingredients:

• One 23 cm unbaked pie crust made from chopped shortcrust pastry
• 2 tbsp (30 g) unsalted butter
• 2 gala apples, diced into about 2cm cubes.
• 1 Macintosh apple, diced into about 2cm cubes.
• 1 tsp. nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• Table salt
• 430 gr. pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar
• 340 gr. concentrated milk
• 2 eggs
• Whipped cream, optional
• Special equipment: 23 cm round baking pan

Preparation:

1. Preheat oven to 180°C and place the baking tray in the center.
2. Place the dough into a baking pan. Press the dough into the bottom and sides of the pan, then trim off any excess dough. Chill until ready to use.
3. Melt the butter in a medium skillet over medium heat, then add the apples, 1/2 teaspoon nutmeg, cinnamon, ginger, cloves, and a pinch of salt. Cook until the apples begin to soften, 8 to 10 minutes, then remove from the heat and let cool.
4. In a bowl, add pumpkin puree and mix with granulated sugar, brown sugar, evaporated milk, eggs and a pinch of salt.
5. Remove the pie crust from the refrigerator and fill it with the apple mixture. Pour the pumpkin filling over the top and sprinkle with the remaining 1/2 teaspoon of nutmeg. Bake the pie until the filling is set, 1 hour 15 minutes to 1 hour 30 minutes.
6. Cool, then slice the pie and top with whipped cream, if using.