Apple Butter and Pumpkin Pie
"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
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1-3/4 cups all-purpose flour
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1/2 teaspoon salt
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1/2 cup cold butter, cubed
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1/4 cup shortening
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3 to 5 tablespoons ice water
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FILLING:
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3 large Nellie’s Free Range Eggs, lightly beaten
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1 cup apple butter
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1 cup canned pumpkin
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2/3 cup packed light brown sugar
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1/2 teaspoon salt
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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3/4 cup half-and-half cream
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OPTIONAL TOPPINGS:
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Sugared Cranberries (see Editor’s Note)
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Toasted chopped pecans
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Sweetened whipped cream
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