Apple Butter & Pumpkin Pie Recipe

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Apple Butter & Pumpkin Pie Recipe
Apple Butter & Pumpkin Pie Recipe photo by Taste of Home
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Apple Butter & Pumpkin Pie Recipe

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I'm proud of this pie because I made it up in my head, and it turned out very well! It's a little different from traditional pumpkin or pecan pie, which makes it a nice holiday surprise. —Sherry Little, Sherwood, Arkansas
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 45 min. + cooling

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

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.
Editor's 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

Nutritional Facts

1 piece: 454 calories, 22g fat (11g saturated fat), 112mg cholesterol, 437mg sodium, 57g carbohydrate (32g sugars, 2g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cool on a wire rack; serve or refrigerate within 2 hours. Decorate pie with cutouts and toppings as desired. Yield: 8 servings.
Editor's 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

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