This recipe, a cross between pumpkin and apple pie (plus wine!), dates back to the 1670s. The pumpkin gets fried in butter and layered over sliced apples in a store-bought (or homemade) crust.

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Combine apples with all filling ingredients except butter cubes. Pour filling into pie crust and dot with butter cubes. Place top crust over pie and pinch edge. Whisk egg and lightly coat top crust ...