Preheat oven to 375°. To prepare the crust, cut the butter into small pieces; it doesn't have
to be cold, but it should not be warm to the point of melting. Add the flour, CREAM OF TARTAR, and
salt, beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended.
Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top
of the dough with flour. Using short strokes with a rolling pin, roll it from the center to the edges
until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway
through. Roll until the crust is about an inch larger than your 9 inch pie pan when inverted. Fold the
crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan
with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the
overhanging crust under so that you have a nice rim around the pie plate. Set aside.
In a roomy skillet, combine the brown sugar, cornstarch, 1/2 tsp. CINNAMON, and 1/4 tsp. salt. Add
the PURE VANILLA EXTRACT, water and butter and bring to a boil, stirring constantly. The mixture will
thicken, creating a caramel sauce. Add the apples and continue cooking over medium heat for 4-5 minutes,
stirring constantly. Pour the mixture into the unbaked pie crust and set aside. In a mixing bowl, whisk
together the pumpkin, evaporated milk, sugar, egg, 1/2 tsp. CINNAMON, NUTMEG, ALLSPICE and 1/4 tsp.
salt. Pour over the apple layer. Bake at 375° for 50 minutes, or until a knife comes out clean.
Check the crust occasionally; if it looks too brown, cover the edges with foil. Cool completely before
cutting. This pie should be refrigerated.
Prep. time: 20 minutes
Baking time: 50 minutes