Heat oven to 350 F.
Layer one pie crust in the bottom of your pie pan and parbake it by lining it with foil and pie weights. Bake for about 20 minutes.
Remove the foil and bake until the crust is set but not browned.
In a skillet, heat the apples, butter, brown sugar, apple pie spice and salt until the apples are tender.
In a small bowl, combine the cornstarch and 2-4 tablespoons of water, depending on how juicy your apples are. Add to the
Stir over medium heat to combine, until apple juices thicken and the cornstarch no longer looks cloudy. Allow apples to cool.
Turn oven down to 325 F.
Whisk together the pumpkin, brown sugar, salt, pumpkin pie spice, eggs, sour cream and vanilla.
Put the apples into the parbaked pie shell.
Pour the pumpkin mixture over the apples, making sure to pop any large bubbles with a fork.
Bake for about an hour, but check after 45 minutes to make sure it’s not cracking in the middle. The pie will be done when the pumpkin is set and puffed up slightly.
Set the pie on a rack to cool.
Once the pie is at room temperature, place it in the refrigerator to chill for at least an hour, for easier slicing.
Heat your oven to 350 F.
Roll out pie crust and cut with cookie cutters of your choice.
Beat one egg and brush over the cutouts.
Bake for 12-15 minutes, until golden brown.
Arrange on top of the cooked, cooled pie.