Let them eat pie!

In the fall in several locations around our area, there are gatherings for "old-fashioned apple butter making."  One of the activities of the youth from our church on their fall retreat involves making apple butter to sell to earn money for youth missions.  We think apple butter is best atop a good biscuit.:-)

Cooking.com, however, has paired apple butter with that other fall favorite - pumpkin - and come up with an Apple Butter Pumpkin Pie.  There may be those of you who receive these recipes regularly, so you may have noticed it during October.

The "after" picture.

The copy, as I printed it off, indicates a source to be Cooking at a Glance - Pies & Pumpkins, and as I mentioned earlier, Cooking.com reprinted it by permission of Weldon Owen.

APPLE BUTTER-PUMPKIN PIE
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
3 eggs
One 5-ounce can evaporated milk (2/3 cup)
1/2 cup milk
Pastry for Single-Crust or Double-Crust Pie
Whipped cream (optional)

- 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.  Bake in a preheated 375 degree F. oven for 45-50 minutes, 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, store with whipped cream.

My thoughts and prayers continue to be with those who are recovering  from the effects of Sandy.

Wishes for a good week-end to everyone!

Thank you for reading.  I appreciate your comments.