Spray your pie plate with coconut oil or another thin layer of lubricant.
Roll the crust out, like you would with a regular pie, and set it in the pie plate, sticking the dough to the plate. Either flute the edges or use another method like forking the edges.
Set aside your pie tin, and roll out the secondpie crust until it’s about 12 inches.
With a butter knife, cut the pie crust in a spiraling motion (about an inch) all the way around. You need to leave a circle that's about six inches round in the middle that will act as the top of the apple pie later.
Gently pull up the spiraled dough away from the center circle. You should end up with dough that looks like ribbon.
Take a first strip of ribbon, and create a circle in the middle of the pie. You need to be about three finger's width from the sides (about two inches).
Stack the remaining ribbon, one on top of the other, until you have built up your circle as much as possible. Then pinch the sides of the dough together all the way around. It should feel like the consistency of play-dough beneath yourfingertips. During this step, you are creating an inner wall of crust. It should stick completely to the bottom crust. Make a circular wall that won'tlet the second pie filling penetrate it.
Peel and cut two green apples. You can eitherfinely slice and dice them yourself, or if you have a veggie chopper, this ismuch easier. Chop up your two apples, and (optional) add a squeeze of lemon.
In a separate bowl, mix: 2 tsp flour, 1 tsp cinnamon,1/8 tsp salt, 1/8 tsp nutmeg, and 1/3 c sugar. Pour the mixture over apples and stir.
Take your set-aside circle of dough and top the apple pie, pressing the edges together and rolling them downward so that you have sealed the apples inside. Flute the edges of the pie, and cut small holes with a knife in the top. (Optional: you can top with a bit of coconut oil and a dusting of sugar.)
In a separate bowl, add 1 and 1/3 cup canned pure pumpkin, 2 eggs, 1cup evaporated milk, 1 tsp cinnamon, 1 tsp pumpkin-pie spice, and ½ cup sugar.
Bake at 400 degrees for thirty minutes, and then turn down the oven to 350 degrees for another twenty to twenty-five minutes. Check to make sure the pumpkin filling is done by inserting a knife inside the middle of the pumpkin. If it pulls out clean, it's done.