Autumn Harvest Pumpkin Pie

Name: Autumn Harvest Pumpkin Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings.
Ingredients: 2 cups all-purpose flour; 1 cup cake flour; 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1/2 cup butter-flavored shortening; 1 large egg; 1/3 cup cold water; 1 tablespoon cider vinegar; FILLING:; 2-1/2 cups canned pumpkin (about 19 ounces); 1-1/4 cups packed light brown sugar; 3/4 cup half-and-half cream; 2 large eggs; 1/4 cup apple butter; 2 tablespoons orange juice; 2 tablespoons maple syrup; 2 teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice; 1/4 teaspoon salt

This is the best holiday pie I've ever tasted. Use canned pumpkin if you don't have fresh pumpkins or to save time. —Stan Strom, Gilbert, Arizona

Ingredients

2 cups all-purpose flour
1 cup cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup butter-flavored shortening
1 large egg
1/3 cup cold water
1 tablespoon cider vinegar
FILLING:
2-1/2 cups canned pumpkin (about 19 ounces)
1-1/4 cups packed light brown sugar
3/4 cup half-and-half cream
2 large eggs
1/4 cup apple butter
2 tablespoons orange juice
2 tablespoons maple syrup
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Directions

In a large bowl, mix first 4 ingredients; cut in butter and shortening until crumbly. Whisk together egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic; refrigerate 1 hour or overnight.
Preheat oven to 425°. On a lightly floured surface, roll larger portion to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of pie plate. Refrigerate until ready to fill.
Roll smaller portion of dough to 1/8-in. thickness. Cut with a floured pumpkin-shaped cookie cutter; place some cutouts 1 in. apart on a baking sheet, reserving unbaked cutouts for decorative edge if desired. Bake until golden brown, 8-10 minutes.
Meanwhile, beat together filling ingredients until blended; transfer to crust. flute or decorate edge with unbaked cutouts, brushing off flour before pressing lightly onto edge. Bake on a lower oven rack 10 minutes. Cover edge loosely with foil. Reduce oven setting to 350°. Bake until a knife inserted near the center comes out clean, 45-50 minutes.
Cool on a wire rack; serve or refrigerate within 2 hours. Top with baked pumpkin cutouts before serving.