"Apple Butter-Pumpkin Pie Recipe"
Source: Cooking at a Glance - Pies & Pastries,
Courtesy of: Cooking.com
Makes 8 servings ---
Apple butter lends its fruity flavor to this harvest pie. If you
have pumpkin pie spice on hand, use 2 teaspoons of it in place of
the cinnamon, ginger, and nutmeg called for in the recipe. To make
the leaf decoration shown here, prepare pastry for a double-crust
1 cup canned pumpkin
1 cup apple butter
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
Pastry for Single-Crust or Double-Crust Pie
whipped cream (optional)
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| RECIPE METHOD
In a large mixing bowl combine pumpkin, apple butter, sugar, cinnamon,
ginger, and nutmeg. Add eggs; beat lightly with a rotary beater
or wire whisk till combined. Gradually stir in evaporated milk and
milk; mix well.
Prepare and roll out pastry as directed. Line a 9-inch pie plate
with pastry. Trim and crimp a high pastry edge or attach leaf-shaped
cutouts. Pour pumpkin mixture into pastry shell. To prevent overbrowning,
cover edge of pie with foil. Bake in a preheated 375 degrees F oven
for 25 minutes. Remove foil and bake about 25 minutes more, or till
a knife inserted near center comes out clean. Cool on a rack for
1 hour. Chill 3-6 hours before serving. Store in the refrigerator.
If desired, serve with whipped cream.
Recipe reprinted by permission of Weldon Owen. All rights reserved.