Apple Butter & Pumpkin Pie

• Produce

  • 1/2 tsp Ginger, ground
  • 1 cup Pumpkin, canned
  • 1 Sugared cranberries

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Apple butter

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2/3 cup Brown sugar, packed light
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Salt
  • 1/4 cup Shortening
  • 1 Whipped cream, sweetened

• Nuts & Seeds

  • 1 Pecans, toasted

• Drinks

  • 3 tbsp Ice water

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Half-and-half cream

Found on tasteofhome.com

Description

Ingredients

• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/4 cup shortening
• 3 to 5 tablespoons ice water
• FILLING:
• 3 large eggs, lightly beaten
• 1 cup apple butter
• 1 cup canned pumpkin
• 2/3 cup packed light brown sugar
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup half-and-half cream
• OPTIONAL TOPPINGS:
• Sugared Cranberries (see Editor’s Note)
• Toasted chopped pecans
• Sweetened whipped cream

Directions

• Directions In a bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Reserve one-fourth of the dough for cutouts; shape into a disk. Shape remaining dough into a separate disk. Wrap each disk in plastic; refrigerate 1 hour or overnight. On a lightly floured surface, roll large disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Roll small disk to 1/4-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on an ungreased baking sheet. Refrigerate crust and cutouts while preparing filling. Preheat oven to 425°. Mix eggs, apple butter, pumpkin, brown sugar, salt and spices; stir in cream. Pour into crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until center is almost set, 30-35 minutes. Bake pastry cutouts on an upper oven rack until golden brown, 12-15 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired. Yield: 8 servings. Editors Note: To make Sugared Cranberries, place 1/3 cup sugar in a small bowl. In a microwave, warm 1 tablespoon light corn syrup, about 10 seconds; toss with 1 cup fresh cranberries. Add to sugar and toss; let stand on waxed paper until set, about 1 hour. Originally published as Apple Butter & Pumpkin Pie in Country Woman October/November 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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