Well, our family from Michigan is on their way home, Rob is back at school, and I am doing some fall cleaning and Christmas decorating this week. Everyone was here for supper Monday night and we were able to get a picture with the whole family. We had hoped to do this the day of Nora and Topher's wedding, but Mark and Katie were busy at the hospital. 🙂
Several weeks ago Rob and I were out shopping and saw this lovely nativity set and purchased it to replace a small one we have used for many, many years. I'm trying to find the best spot to display it. I think I like it best here on top of the piano.
I mentioned in my last post that I had tried a new pie for Thanksgiving--this Apple Butter Pumpkin Pie. One of my faithful readers, Deb from Virginia, asked if I would post the recipe. A few years ago while I was on an unexpected delay at the Detroit airport one day I purchased a copy of Midwest Living magazine and this recipe was in there. I ran across the recipe in a burst of organization a couple of months ago and put it aside to try this fall.
We all enjoyed the recipe. I did not make the nut pastry or the nut topping since our other pie was a Pecan Pie and one of our family members does not care for nut desserts. It does sound good though and I would like to try it some time.
Apple Butter Pumpkin Pie
Nut Pastry (recipe follows)
1 15 oz. can pumpkin
1/2 cup brown sugar
1/2 cup apple butter
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. ground cloves
1 egg yolk
1/2 cup whipping cream
1/2 cup chopped pecans or walnuts
2 Tbsps. soft butter
2 Tbsps. flour
2 Tbsps. brown sugar
Sweetened whipped cream or Cool Whip for topping
Prepare nut pastry or pastry of your choice.
In medium bowl combine pumpkin, 1/2 cup brown sugar, apple butter, cinnamon, ginger, cloves, and salt. Whisk in the two eggs and the egg yolk. Blend in the whipping cream. Pour into prepared crust.
Loosely cover the edge of the pastry with foil to prevent overbrowning. Bake at 375 degrees for 20 mins. Remove foil and bake 20 mins. more. Meanwhile combine the nuts, butter, flour and the two tablespoons of brown sugar. Sprinkle over the pie and bake for 15-20 mins. more or until the pie tests done with a knife.
Cool on a wire rack and refrigerate before serving. Garnish with whipped cream.
2 1/4 cups flour
3/4 tsp. salt
2/3 cup shortening
1/2 cup ground pecans or walnuts
8-10 Tbsps. water
Stir together the flour and salt. Cut in the shortening with a pastry blender. Stir in the nuts. Sprinkle in the water a tablespoonful at a time until dough forms a ball. Divide into two portions and chill for about an hour if possible. Roll out dough to fit 9 inch pie plate. The other half of the dough can be used for another pie or to make decorative cut outs for around the edge of the crust.
Print this post
E-mail this post to a friend
Share this post on Facebook