Preheat oven to 375 degrees

Whisk flour and salt well. Using a food processor, pulse flour and cold cubed butter together until the mixture is sandy.

If not using a food processor, squeeze butter and flour between fingertips in a chilled bowl until mixture is sandy. If mixture gets too warm and butter starts getting too soft or melted, put the bowl in the freezer for a minute or two.

Add ice water one tablespoon at a time until the dough just comes together. It won't be wet, and it's ok if you still see some dry bits

Turn dough out onto a lightly floured surface and gather all the flour into a ball. Flatten into a disk and cover with plastic wrap.

Refrigerate the dough for at least one hour or up to two days.

In a large pan or skillet, melt butter

Add water, cinnamon, brown sugar and cornstarch and salt and bring to a boil, stirring constantly.

Once the caramel has thickened, add apples and cook until tender and flexible, stirring constantly. This can take 5-7 minutes.

Add the vanilla extract and set aside to cool

In a mixing bowl, whisk together canned packed pumpkin, evaporated milk, sugar, egg, cinnamon, nutmeg, allspice, cloves and ground ginger.

Generously flour your work surface and roll out the dough until it is ¼ of an inch thick.

Roll crust around your rolling pin and unroll it over a greased, 9 inch pie pan. Crimp the edges of the crush by putting the index finger of thumb of one hand on the outside of the rum and pushing the crust into your fingers with the index finger of the other hand.

Spoon the cooled apple mixture into the crust and smooth the filling out as flat as you can

Pour the pumpkin mixture on top of the apple mixture. use a toothpick to pop any air bubbles

Bake for about 50 minutes, or until a knife or skewer comes out clean

Let pie cool completely before cutting. This pie can be made 1-2 days in advance.