Combine the brown sugar, cornstarch, half tsp of cinnamon and quarter tsp of salt in a 2 litre saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, quarter ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 220ºC oven for 10 minutes then reduce the oven temperature to 190ºC and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. ----