• 1 9″ pie crust
• 3/4 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 eggs
• 1 15oz can Libby’s 100% Pure Pumpkin
• 1 12fl oz can Carnation evaporated milk

Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger, and cloves in small dish. Beat eggs gently in large bowl. Stir in spice mixture. Stir in pumpkin. Gradually stir in milk. Pour mixture into crust. Bake for 15 minutes. Reduce heat to 350 degrees F, bake for additional 45 minutes. (knife inserted at center should come out clean) Cool on wire rack for at least 2 hours.

• 2 1/2 cups flour (not high-protein)
• 1/2 tsp salt
• 2 1/2 sticks butter, cold, diced into small cubes
• 1/2 cup cold water

Combine the flour and salt, quickly mix. Add butter, keep mixing. Don’t let the butter crumbles get too small. Add 1/2 cup of cold water, keep mixing. Put the dough on parchment paper, shape into a big puck. Chill for at least an hour. Makes enough for 2 pies.

PIE:

• 1 pie crust
• 5 1/2 cups peeled, cored, sliced apples
• 1 tbsp lemon juice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 3 tbsp flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

TOPPING:

• 3/4 cup flour
• 1/4 cup granulated sugar
• 1/4 brown sugar, packed
• 1/3 cup butter, room temperature

The apples can be whichever variety you like.  I find Granny Smith apples to still be a bit crisp after baking, while Ambrosia apples wind up softer (and have a subtle spice).  If you enjoy the apple fresh, you will likely enjoy it baked into this pie.

Preheat oven to 375 F. Fit pie crust into pie tin. In a large bowl, mix PIE ingredients. Fill crust.

In a medium bowl, mix TOPPING ingredients, sprinkle and pack evenly over apples. Bake at 375 F for 50 minutes.