Apple Butter and Pumpkin Pie

Name: Apple Butter and Pumpkin Pie
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings.
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 Nellie’s Free Range 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

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

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 Nellie’s Free Range 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.

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.