This pie is AMAZING! It is like eating a pumpkin pie and an apple pie at the same time.
You can make it with a streusel topping or forgo it and serve with whipped cream.
Preheat your oven to 350 degrees Fahrenheit.
You will need a 9" pie pan. A deep dish preferably.
Ingredients:
Dough for one 9" pie crust
FILLING-
1 cup cooked pumpkin puree
1 cup apple butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 beaten eggs
3/4 cup milk
STREUSEL TOPPING- OPTIONAL
3 Tablespoons butter
1/2 cup flour
1/3 cup brown sugar
1/2 cup chopped pecans-optional
Roll out pie crust dough and put in pie pan.
In a large bowl, combine the pumpkin, apple butter, brown sugar, cinnamon, nutmeg, and salt.
Stir in eggs and milk.
Pour into pie crust.
Bake for 50-60 minutes or until a knife inserted near the center comes out clean.
If not using streusel, take pie out of oven and let cool on wire rack.
If you plan to use the streusel, make that while the pie is baking.
For the streusel- stir together the flour and brown sugar. Cut in the butter til mixture resembles coarse crumbs. Stir in the optional pecans.
After the pie tests done, take the pie out of the oven and sprinkle with the topping.
Bake for another 15 minutes.
Remove to a rack to cool.
Serves 6-8.
This is a simple shortening pie crust. I make this one a lot. It is great when you don't have a lot of time to devote to make a crust made with butter.
You can make it and roll it out in about 5-10 minutes.
Another reason I make it a lot is that my daughter prefers this crust to a butter crust.
This recipe is for a 9" single crust pie shell.
If you need a double crust or a lattice crust, just double the recipe.
Ingredients:
1 cup flour
1 teaspoon salt
1/3 cup solid shortening
2-3 Tablespoons cold water
With a fork, mix the flour and salt in a bowl.
Add the shortening and work it in with the fork or your hands.
The mixture should be somewhat crumbly.
The shortening should be worked through well and most of the it should be in tiny pieces, but leave a few a little bigger.
Add the water a tablespoon at a time and work it in with the fork.
The dough should just start coming together.
With your hands work the dough just until all the flour is incorporated and you can pat it into a ball.
Flatten and let rest while you flour a counter for rolling the crust out.
Roll out the dough until it is a little larger than the size of your pie pan. To test it, take your pie pan and turn it upside down over the dough.
If you have plenty of room around the pan, it is big enough.
Now carefully, roll the roll up- loosely- and transfer to the pie pan.
Trim the dough away from the edge of the pan. But leave about an inch overhang.
Fold the crust over around the edge and crimp to seal.
Make sure to leave a bit of an edge along the top of the pan.
This is a very rich pie. It is also a very simple one to make.
Ingredients:
Baked 9" pie crust
3/4 cup sugar
3/4 cup butter, at room temperature
6 oz chopped semi-sweet chocolate squares(or 1 cup chocolate chips), melted
1 teaspoon vanilla extract
3/4 cup refrigerated egg product or 3 eggs, beaten
With a mixer, beat the sugar and butter until fluffy. Mix in the melted and cooled chocolate along with the vanilla.
Gradually, add the eggs or egg product, beating mixture on high until it is light and fluffy.
Pour into pastry. Cover and chill for 5- 24 hours.
Serve with whipped cream and chocolate curls if desired.
This pie is AMAZING! It is like eating a pumpkin pie and an apple pie at the same time.
