Imagine a pumpkin pie made with jarred apple butter in place of the usual canned pumpkin. It's the perfect home-baked treat to cap off a cozy autumn supper. Patty suggests sprinkling pecan pieces over the whipped cream or ice cream before serving. We opted for grated fresh nutmeg. This recipe comes from Patty Pinner's cookbook Sweety Pies (tauntonstore.com).

Source: Midwest Living
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Sister Chestermae Hayes's Apple Butter Pie

Ingredients

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Directions

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  • In a large bowl, stir together apple butter, brown sugar, salt, cinnamon and nutmeg. Stir in eggs. Gradually add evaporated milk, mixing well.

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  • Pour mixture into prepared pie crust. Bake in a 350° oven 1 hour to 1 hour 15 minutes, or until a knife inserted near the center comes out clean. Let cool completely on a wire rack. If you like, serve with whipped cream, pecans and/or grated nutmeg.

Nutrition Facts (Sister Chestermae Hayes's Apple Butter Pie)

593 calories; total fat 17g; saturated fat 7g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 94mg; sodium 359mg; potassium 343mg; carbohydrates 103g; fiber 3g; sugar 73g; protein 8g; trans fatty acid 1g; vitamin a 388IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 134mg; iron 2mg.

Pastry for a Single-Crust Pie

Ingredients

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Directions

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  • In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

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  • Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

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  • On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

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  • Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

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  • Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts (Pastry for a Single-Crust Pie)

191 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 15mg; sodium 187mg; potassium 27mg; carbohydrates 18g; fiber 1g; sugarg; protein 2g; trans fatty acid 1g; vitamin a 194IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 44mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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