Sunday, November 25, 2012

Apple Butter Pumpkin Pie

I made this pie for Thanksgiving, to me it is the perfect marriage of apple butter and pumpkin -- both things that I love.  My fiance said that it was good, but that he would prefer more pumpkin.

I found this particular recipe in a Dixie Crystals Sugar ad in a magazine.

for pie
9" refrigerated pie crust
3 large eggs
1C pumpkin puree
1C apple butter
1/2C sugar
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
pinch nutmeg
1/4C half-and-half

for topping
3/4C all-purpose flour
1/4C + 1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 stick cold salted butter
1/2C walnut pieces

  1. Preheat oven to 400 degrees.
  2. Prepare pie crust in pie pan.
  3. In a large bowl, whisk eggs until combined.
  4. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger, and nutmeg and whisk until well combined.
  5. Stir in half-and-half.
  6. Pour into pie shell.
  7. Prepare topping by combining flour, brown sugar, cinnamon, and salt in a bowl.
  8. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture.
  9. Rub between your (clean!) hands to turn into small lumps and consequently into crumbles.
  10. Stir in walnuts.
  11. Sprinkle topping over pie.
  12. Apply pie crust shield (or aluminum foil) and place in oven.
  13. After 10 minutes, reduce oven temperature to 350 degrees.
  14. Bake until center of pie no longer trembles and has set, about 45-50 minutes.
  15. Remove from oven and allow to cool at least 30 minutes before transferring to the refrigerator.
  16. Enjoy!

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