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Apple Buttered Heirloom Pumpkin Pie

5 star rating
 

Submitted by: niknorman

 

Photo by: niknorman

Mashed, cooked heirloom pumpkin (or canned pumpkin) is combined with apple butter, eggs, evaporated milk, brown sugar and spices in a made-from-scratch pastry.
 

Ingredients

  • Crust:
  • 1 1/2 cups plus 2 tbsp. unbleached all-purpose flour
  • 1 tbsp fine granulated sugar
  • 3/4 tsp fine sea salt
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 4 1/2 tbsp vegetable shortening, chilled
  • 4 tbsp cold water
  • Filling:
  • 3 large eggs, beaten
  • 1 cup cooked and mashed heirloom pie pumpkin, or canned pumpkin
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1 tsp pure vanilla extract
  • 3/4 cup evaporated milk

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Method

In a medium mixing bowl, combine the 1 1/2 cups flour, sugar and salt, then stir with a pastry cutter (or pastry blender.) Add butter and shortenin, then cut in with pastry blender until small lumps remain. Gradually stir in cold water, one tablespoon at a time, tossing with fork to mix. Shape dough into a ball and wrap in plastic wrap. Refrigerate at least one hour. When chilled, use remaining flour to dust work surface and roll out pie crust. Fit crust into pan and fashion a decorative edge for crust, if desired, or leave plain. Freeze crust at least 1 hour. Preheat oven to 400 degrees. In a medium mixing bowl, whisk together eggs and pumpkin until mixed. Add apple butter, brown sugar, salt, cinnamon, nutmeg, vanilla and evaporated milk, then whisk until combined. Pour mixture into pie crust and bake in a 400 degree oven for 40-50 minutes or until knife inserted in center comes out clean. During last 15 minutes of baking, may need to cover edges of crust with a pie shield to prevent overbrowning.

 

Notes:

 

Number of Servings: 8

 

Submitted by: niknorman ()

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