Brandied Apple-Pumpkin Pie

Can’t decide between apple and pumpkin pie? Have ’em both in this decadent dessert garnished with brandy-spiked whipped cream.

Ingredients

• 1 cup apple brandy
• 4 eggs
• 1 pkg. (11 oz.) pie crust mix
• All-purpose flour
• 2 Tbs. butter
• 1½ lbs. Gala apples, peeled, cored, cut into ¼” thick slices
• ¾ cup granulated sugar
• 2 ½ tsp. pumpkin pie spice
• 1 Tbs. cornstarch
• 1 can (15 oz.) pumpkin 
• 2 cups heavy cream
• ½ cup packed light brown sugar
• 3 Tbs. confectioners’ sugar

Instructions

1. In pot, bring ½ cup brandy to boil over high heat; cook until reduced by half, about 4 minutes. Transfer to small bowl; cool to room temperature, about 10 minutes. Refrigerate until chilled. 
2. Preheat oven to 425°F. In small bowl, whisk together 1 egg and 1 Tbs. water; reserve. Prepare pie crust mix according to package directions for 2-crust pie. Shape two-thirds of dough into disk; wrap and refrigerate. Shape remaining dough into disk. On lightly floured surface, roll out to ⅛” thickness. Using assorted 1 ½”-2″ holiday-shaped cookie cutters, cut out shapes. Place on ungreased baking sheet. Brush some of reserved egg mixture over shapes. Bake 7-8 minutes or until golden brown. Cool on pan on rack.
3. Place rimmed baking sheet on center oven rack. On lightly floured surface, roll out remaining dough into 12″ round. Fit into 9″ deep-dish pie pan; trim and flute edges. Refrigerate.
4. In large skillet, melt butter over medium heat. Add apples, ¼ cup granulated sugar and ½ tsp. pumpkin pie spice; cook, stirring occasionally, until apples soften, 4-5 minutes. Stir in ¼ cup of remaining brandy; remove from heat. In small bowl, stir ¼ cup water into cornstarch until smooth; stir into apple mixture. Transfer to bowl; reserve. 
5. In separate bowl, whisk pumpkin, 1 cup cream, brown sugar and 2 Tbs. flour with remaining 3 eggs, ½ cup granulated sugar, ¼ cup remaining brandy and 2 tsp. pumpkin pie spice. 
6. Spoon apple filling into pie crust; top with pumpkin mixture. Place pie pan on hot baking sheet in oven. Bake 15 minutes. Reduce oven temperature to 350¡F. Bake 40-50 minutes or until puffed and edges are set. Cool on rack. 
7. Just before serving combine reduced brandy with confectioners’ sugar and remaining 1 cup cream; beat until stiff peaks form. Pipe or spoon whipped cream on pie. Garnish with pastry cutouts.