Pumpkin Caramel Apple Pie Linda Hundt - Professional-Open 1 9 inch frozen homemade pie crust: 1 1/2 cups flour 1/4 tsp baking powder 1/2 tsp salt 1 tsp sugar 1/4 cup cold butter cut in small pieces 1/2 cup refrigerated Crisco shortening Mix all above ingredients in Kitchenaid style mixer on medium speed swiftly until crust appears pea-like. Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and make and crimp crust. Freeze until ready to use. Pumpkin Filling: 1 1/4 cup canned pumpkin 1 cup half and half 1/2 cup sugar 2 eggs, slightly beaten 1 tbsp flour 2 tsp pumpkin pie spice 1/4 tsp cloves 1/2 tsp orange zest 1/4 tsp of salt 1 tsp cinnamon Combine above ingredients, mix well. Apple filling: 3 medium Michigan Cortland, Ida Red Apples, peeled, thinly sliced, diced 1/4 cup sugar 2 tbsp flour 1 tbsp melted butter 1 tsp cinnamon 1/2 tsp lemon juice 1/8 tsp salt 1/2 cup caramel sauce Mix until blended. Cook on stove in small pan on medium heat until apples almost cooked through. Add 1/2 cup of caramel sauce until melted. Remove from stove. Homemade Caramel: 14 oz. can sweetened condensed milk- not evaporated 1 cup light corn syrup 1 cup sugar 1/2 cup brown sugar 1/2 stick butter 1 tbsp real vanilla extract In heavy 3 quart saucepan, combine all ingredients, but vanilla. Cook over medium heat, stirring constantly, covering all parts of bottom of pan with wire whisk to avoid scorching. Stir until mixture comes to a boil. Reduce heat to low and cook, constantly stirring, until mixture comes to a boil. Reduce heat to low and continue stirring until caramel reaches 244 degrees F on a candy thermometer or firm-ball stage. Pour in glass container. Cool to use. Place caramel apple mixture 1/3 up pie crust. Cover with pumpkin filling. Bake at 350, 1 hour or until almost set in middle. Cool. Garnish with real whipped cream, dried apples, caramel. Dust with grated nutmeg.